Mock Pineapple Shrimp Fried Rice
This is one of my favourite seafood dishes - I used to use the recipe from My Healthy Dish, but decided to make some substitutions and alterations to make it fit my lifestyle better (i.e. less sodium, decreased complex carbohydrate content, more veggies ). I serve this tasty dish with a bed of garlic cauliflower rice, but feel free to use quinoa or brown rice!
Ingredients (makes 3-4 servings):
12 oz frozen cooked shrimp (peeled and devined)
4 tbsp extra virgin olive oil
2 tsp garlic paste
1/4 yellow onion (aka cooking onion)
1-2 tsp Sriracha sauce
1/3 cup yellow bell pepper (chopped)
1/3 cup orange bell pepper (chopped)
1/2 cup pineapple (chopped)
1 large free range egg (whisked)
2 tbsp low sodium soy sauce or coconut aminos
1 head of cauliflower
I found it easiest to make the garlic cauliflower rice first - start by chopping 1 head of cauliflower into florets, then pulse in food processor or blender until they resemble a rice-like texture. Heat 2 tbsp of olive oil and 1 tsp garlic paste in a large frying pan, then add cauliflower rice. Cook on medium heat with lid (to steam the cauliflower) for 10-15 minutes, stirring every 3-5 minutes. Remove from heat once cooked (i.e. softened and golden in colour) and set aside.
Rinse and drain shrimp. Heat olive oil, garlic paste and onions in a large frying pan on medium high heat, until onions have softened (around 3-4 minutes). Add shrimp and Sriracha sauce. When shrimp is cooked (usually takes 8-10 minutes), add egg, cauliflower rice, bell peppers, and pineapple chunks. Reduce heat to medium, and let cook for 4-5 minutes. Add soy sauce (or coconut aminos), then let cook for 2-3 more minutes, stirring occasionally. Enjoy!