lobster & shrimp cauliflower rice

Lobster & Shrimp Cauliflower Rice



6 cups riced cauliflower (if frozen, defrost ahead of time in colander, allow to drain & dry out before toasting per below)
2 TBSP garlic infused EVOO 
1 TBSP minced ginger
2 TBSP soy sauce
1/2 TSP smoked paprika
8 saffron threads

8 oz shrimp peeled, deveined
8 oz lobster meat (cooked, combo tail & claw)
1 red onion diced
2 carrots diced
2 scallions thinly sliced
1 cup peas
4 TBSP garlic oil (divided)
1 TSP sesame oil
2 TBSP soy sauce
1 TBSP chiu chow chili oil
1/4 TSP salt
1/4 TSP sugar 
1/4 white pepper
1 TBSP toasted sesame seeds

🍚Cauli Rice: Heat oil in large pan or wok (cauli rice tends to steam, so you want as much surface area as possible to allow it to toast), add crushed saffron, ginger, fry 1 min on high heat. Add cauli rice, soy sauce, paprika, toss & toast for 5 mins. Remove pan from heat, or if using same pan for the rest of ingredients, remove & set aside.
🦞🦐Shrimp & lobster: Heat 1 TBSP oil on high heat, add shrimp, sear until just cooked. Add lobster, pinch of salt, stir fry 1 min. Remove.
🥕🌱Vegetables: Heat 1 TBSP oil on high heat. Add carrots, stir fry until tender. Add peas, soy sauce, stir fry 2 mins. Remove.
🥚Eggs: Heat 1 TBSP oil on medium heat. Add beaten eggs, scrambling until just cooked, break up into small chunks. Remove from pan.
🔥Finale: Heat 1 TBSP oil, add onions, cook until translucent. Add rice, sugar, sesame oil, chili oil, white pepper, cook until coated with seasonings. Add lobster, shrimp, vegetables, stir fry 2 mins. Add scallions, sesame seeds. EAT.


Recipe & Photo by SundayDinnerDiary


Lobster & Shrimp Cauliflower Rice
Back to blog