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Over the last year most of my cooking has been less about distressing while meticulously preparing a sophisticated meal and more about what can I throw in a pan that’s on the healthier side, delicious and done in about 20 minutes or the amount of time baby FLO can occupy himself (on most days). To get back into more of the enjoyment of cooking, I’ve been dutifully finding short cuts and these little tricks have been making all the difference when I need to get dinner done in a pinch, and spend more time relaxing and sipping wine. I’ve started to make this coconut cauliflower fried “rice” recipe almost on a bi-weekly basis. It’s good. Real good. Here is to a tasty dinner you can get on the table in under 20 minutes.
A few times I made cauliflower “rice” myself. It’s incredibly easy, but time consuming.
First, you have to boil a head of cauliflower and then toss into a food processor to get the “rice” like consistency. But now, virtually every grocery store sells frozen or fresh cauliflower rice. I typically buy the frozen organic packet and have it in my freezer. You could also buy all of the veggies you need, and if I have them on hand then I do try to use them up, but lately mixed packets of veggies are always in my freezer too. That’s half of the trick right there. Cut the chopping and making things from scratch and save yourself a half an hour!
Another way to save time is to top your cauliflower “rice” with SeaPak® Butterfly Shrimp for added flavor and protein component. While you’re mixing the cauliflower ingredients, the shrimp have already been seasoned, so you are just baking them in the oven. Crispy shrimp on top of a much healthier alternative to ordinary fried rice, I’ll cheers to that!
Make the Coconut Cauliflower “Fried” Rice
- 1 package of frozen cauliflower “rice” or 1 head of cauliflower riced
- 1 cup of mixed veggies ( I use peas, carrots, green beans and corn) but feel free to use fresh veggies you have on hand. You can add broccoli or anything else you like
- 2 garlic cloves (chopped)
- 2 eggs
- 2 tablespoons of coconut oil
- 1/2 cup of water
- 3 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1/2 tablespoon of sesame oil
- 1/2 tablespoon of sugar
- 1 garlic clove (chopped)
- Take 1 tablespoon of coconut oil and add to the pan. Once melted add cauliflower rice. Toss the cauliflower in the oil until coated. Add 1 /2 cup of water to the pan and cook the “rice” until all of the water is absorbed. Once all the water has been absorbed add the cup of veggies and the chopped garlic.
- While the veggies cook, open the SeaPak shrimp and following the instructions on the box, heat the shrimp in the oven.
- Now start on your sauce. Mix all of the sauce ingredients together including the chopped garlic. Add the mixture to your “rice”
- In another pan, make an omelet with your two eggs. Then cut thin strips of egg and add to the rice. Now add the remaining tablespoon of coconut oil and toss everything together. Serve with butterfly shrimp.
Another quick and easy dinner on the books for us, as we relaxed and sipped on Black Box Wine Chardonnay. Did you know this small box actually contains the equivalent of four bottles, and is the winner of 50 Gold Medals and 29 Wine Enthusiast Best Buys and stays fresh for up to 6 weeks? Not that it would make it that long around here.
If you’re looking for more recipe ideas, check out Seapak’s® new recipe book which features 40 meal solutions and pairings to help make decisions easy and weekly shopping a breeze. You can also receive the booklet if you use Walmart Grocery Pickup! Here is also a little coupon offer from SeaPak!
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Do you have any tricks to getting dinner done quickly so you have more time to relax? Please do share!