Pineapple Shrimp “Fried” Rice

This Pineapple Shrimp “Fried” Rice is the perfect recipe to kick off your summer or to cool off on a nice hot summer day! This is my healthy lower carb alternative to the traditional Fried Rice dish. This healthy delicious dish is packed full of fresh summer flavors with only 24 net carbs. My pineapple shrimp “fried” cauliflower rice recipe is tasty and easy to throw together at the last minute.  Since it’s fast cooking, it won’t heat up your kitchen which is great for heat waves in Seattle when you don’t have AC.  If you are looking for more protein in this recipe, I highly recommend adding in some microwaveable black rice which you can find at QFC (local) or Amazon online — you can add this in at the same time that the cauliflower rice goes in. – Kara, The Accidental Chef 

 

Serves 4

Ingredients:

•  1 bag of Cauliflower Rice (3.8 cups)
•  1 lb of Shrimp -peeled and deveined
•  2 egg whites
•  1/4 cup of Manjo Aji-Mirin Sweet Cooking Rice Seasoning (Kikkoman)
•  1 whole pineapple
•  2 cups of frozen carrots
• 1 fresh green onion, chopped
•  1 tsp of Ginger Powder
•  1 1/4 cup of Frozen Broccoli Florets
•  1 cup of Edamame
•  1 tsp of Sesame Oil
• 4 tbsp of Tamari Soy Sauce Reduced Sodium (Gluten Free)
•  1/2 tsp of turmeric

Directions:

Cut the pineapple in half. With each half, cut a box shape into the pineapple and then inside the box cut more lines into the pineapple so they come out in bite size shapes. Then using a large spoon carve the pineapple chunks. Set aside 1 cup for this recipe.

Heat up a wok over medium heat and spray with coconut oil.

Add the fresh chopped green onions and sauté for 1 minute.

Add the 1 tsp of ginger powder into the wok, mixing it together with the green onions for an additional 1 minute.

Add the 1 lb of deveined shrimp into the wok and cook for 3 minutes.

Then add the 1/2 tsp of turmeric to the shrimp, stir and cook for an additional minute.

Then add the 2 cups of frozen carrots to the wok, stir and cook for 2 minutes.

In a separate pan add the 2 egg whites and cook into a scramble and then set aside.

Then add the 1 1/4 cup of frozen broccoli and 1 cup of Edamame to the wok and cook for 2 minutes more.

Add the cauliflower rice, 1/4 cup of sweet rice cooking seasoning, 1 tsp of sesame oil, and 4 tbsp. of soy sauce to the wok. Make sure to mix all the ingredients together so everything is coated.

Cook for 5-7 minutes on medium high heat or until the frozen ingredients are cooked through. Then add the eggs and stir into the mixture.

Remove the “rice” from the heat, add the 1 cup of pineapple and mix together. Then in your two halves of the pineapple, place the pineapple shrimp rice into the “bowl” part that we created at the beginning of the recipe and serve!

You can also add cashews or lime juice at the end for additional flavors!

Serves 4 | Calories per serving: 351 | Total Fat: 3.5 g | Total Carbs: 34.5 g | Net Carbs: 24.2 g | Protein: 37.6 g