Ahhh, Rosie, you’ve done it again. My favorite blogger from across the pond has tricked me into thinking I’m eating a delectable, filthy, guilt-inducing Chinese take-out. But wait! It’s actually just delectable. And guilt-free. And delicious. Now pass me another bowl, will ya?
Access the original recipe here, or follow mine for a lil’ twist:
What You Need for 3-4 Servings:
- splash of oil (we used olive)
- 2 cloves of garlic, crushed
- 1 jalapeño pepper, finely chopped
- 1 cauliflower
- 1 lb medium shrimp, cleaned & deveined
- 3 eggs
- 3 diced bell peppers (yellow, red, and green)
- 1 diced yellow or red onion
- 1 cup of diced button mushrooms
- 1 handful fresh Italian parsley, chopped
- 1 handful of peanuts, roughly chopped
- 3 tbsp of teriyaki sauce, plus more for marinating the shrimp
- 4 tbsp of sriracha
- Cracked pepper
- large shallow pot or wok
- wooden spoon
Marinate clean, deveined shrimp in 4 tbsp of sriracha and about 1/4 cup of teriyaki sauce- or enough to just cover it in bowl. Cover and leave in the fridge for at least 1 hour.
While that’s happening, grate your cauliflower using either a cheese grater or food processor into a fine “rice-like” texture. Scoop the “rice” into a kitchen towel and ring out as much liquid as you can. You may need to lay the rice out on a sheet pan to dry out a bit before cooking.
Splash some olive oil in a large shallow pot or wok and fry up finely chopped garlic until it’s just golden brown. Add the marinated shrimp, and let them cook for 2-3 minutes on each side or until pink. Do not over cook! Remove from the pan and set aside.
Add all of the vegetables into the pan and cook on medium heat until softened and the onions are translucent. Stir occasionally. Add the cauliflower rice and 3 tbsp of teriyaki sauce. Continue to stir on medium/high heat until the rice turns golden brown.
Create a little well in the middle of your rice. Use more oil or a spray oil, if the pan is dry, and crack 3 eggs into it. Allow them to fry up a little before breaking them with a small spatula and stirring them throughout the pan.
Add the shrimp back in, and then the chopped peanuts and parsley. Add cracked pepper on top, serve, and enjoy!
Easy as pie! Thanks again, Rosie!