Healthy + Clean Shrimp Cauliflower Fried “Rice” with Black Sesame Seeds

Recipes, Dairy-Free, Gluten-Free, Season

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It’s been a while since we’ve had a good fried rice around here, and it was time!

I like this recipe in particular for winter because it uses several ingredients that help support our body during the colder months. In traditional Chinese medicine winter is the time to care for your kidney energy, and we can do that through certain foods that we eat.

I made this one with cauliflower rice to keep it nice and light, and added shrimp and extra veggies with a basic coconut aminos sauce. I used shallots, garlic, and ginger for a bit of a zing, then toss in the asparagus, carrots, and cauliflower rice.

The cauliflower rice is a time-saver if you purchase it frozen and already riced for you; Costco sells these in individual bags, which I love (pictured below at top-right). They also sell high-quality frozen shrimp which I also used here.

My favorite way to eat asparagus is to sauté it, hands-down. It’s quick, it’s never soggy, and it always comes out the perfect texture. I love when it tastes fresh and is still firm, which is exactly how it turns out in this stir-fry recipe. The carrots come out the same way here; perfect flavor and texture!

Once that’s all sautéed I transfer it over to a large bowl and use the same pan to cook the shrimp. (I’m all about trying to minimize the amount of cookware so that there’s less cleanup!)

These shrimp from Costco are delicate and flavorful, and they cook fast! About a minute per side and they’re done. I push them to the side, and next comes the classic scrambled eggs, stir-fried right into the pan.

Once the eggs are all cooked up I toss the cooked veggie mixture right back into the pan and add my coconut aminos sauce, which is just coconut aminos with a bit of rice vinegar and coconut sugar. Next comes the water chestnuts and Mung bean sprouts, just long enough to warm them. I add some salt and pepper to taste, and then into the bowls it goes!

I top the bowls off with cilantro and black sesame seeds, which adds extra flavor and beautiful color. Don’t forget, we eat with our eyes, too! I find when I add in colors like this at the end, my kids are much more interested in trying the dish – and even helping put the finishing touches on it, too.

The Health Benefits

Mung bean sprouts, water chestnuts, black sesame seeds and cilantro come in at the very end but in my opinion are the stars of the show. They really make the meal “pop” in terms of color and flavor, and they pack a huge nutritional punch. They are all highly nutritious and detoxifying.

The Mung bean sprouts, which have a slightly nutty flavor, are very high in vitamins c and k, as well as minerals and fiber. They also boast a nice amount of iron and folate. I like to add these to the pan at the end so they are just slightly warmed and get a light coating of the sauce.

Since we ate this as a family I didn’t add a heavy spice, but you can add some cayenne pepper in at the end and just toss to coat. Greg and I just drizzle a bit of sriracha sauce on top before we eat it and it’s delicious, but really any type of your favorite spice will do.

This is a really good recipe that even our kids enjoyed! I think you all would love it. And bonus points if you eat it in winter, when it’s a good time to give your kidneys a nice, nourishing boost of good energy.

Leave me a note in the comments if you enjoyed this one!

Black Sesame Shrimp Fried Rice

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Recipe by Alessandra Macaluso Course: Dairy-Free, Gluten-Free, Recipes, Season, Winter

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

For the Sauce
1/3 cup 1/3 coconut aminos
1 tbsp. 1 coconut sugar
1 tbsp. 1 rice wine vinegar
For the Main Dish
2 tbsp. 2 avocado oil, divided
2 2 shallots, diced
3 cloves 3 garlic, minced
1 tsp. 1 dried ground ginger
2 medium 2 carrots, diced
1 bunch 1 asparagus, cut into 1 inch pieces, woody stems trimmed and discarded
1/2 tsp. 1/2 sea salt
1/4 tsp. 1/4 fresh ground black pepper
cauliflower rice
1 bag 1 shrimp (I purchase bags from Costco)
2 2 eggs, lightly beaten
water chestnuts
1 14 oz can 1 mung bean sprouts
black sesame seeds
1/4 cup 1/4 Cilantro, for garnish (optional)
sriracha sauce drizzled on top, to taste (optional)

Directions

Prepare the sauce. Stir together the coconut aminos, coconut sugar, and rice wine vinegar in a medium bowl. Set aside.
Heat 1 tablespoon of oil over medium-high heat. Add the shallots, garlic, and dried ginger, stirring continuously until fragrant (about 2 minutes). Add the carrots and asparagus along with the salt and pepper and cook for 3-5 minutes, until vegetables have softened. Add the riced cauliflower (frozen or fresh) and cook, stirring occasionally, until he cauliflower is defrosted (if frozen) and cooked through (about 7 minutes). Transfer mixture to a large bowl and set aside.
In the same skillet, heat 1 tablespoon of avocado oil. Add the shrimp in a single layer and cook until pink and cooked through, about 1 minute per side. Once cooked, push the shrimp over to one side of the skillet. Add the beaten eggs into the skillet on the other side and stir continuously to scramble, about 15 seconds.
Pour the vegetable mixture back into the skillet. Add the water chestnuts and mung bean sprouts, and pour the sauce over the top, and stir for about 30 more seconds, until all ingredients are coated with the sauce. Top with black sesame seeds and cilantro, and serve immediately.