SHRIMP FRIED CAULIFLOWER RICE ENJOY DAN:

                 SHRIMP FRIED CAULIFLOWER RICE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-head cauliflower, shredded into very small pieces, to resemble rice (about 4 cups)

1/2-onion, chopped small

4 garlic cloves

1 thumb-size fresh ginger

4 scallions, bias sliced into 1/2-inch lengths

2 tablespoon soy sauce

2 teaspoons sesame oil

1 egg well beaten

1 cup peas

1 bell pepper, sliced into 1/4-inch pieces

2 cups coarsely chopped Napa cabbage

2 carrots, shredded

2-teaspoons red pepper flakes

1/2-pound cooked shrimp, cut into pieces

1-1/2-tablespoon grape seed oil

DIRECTIONS:

1.   Cut the onion into 1/2-inch pieces, peel the garlic, slice the ginger.

2.   Whisk together soy sauce, and sesame oil.

3.   Add the peas, and next 4 ingredients.

4.   Add cut shrimp to a bowl; set aside

5.   In heat 1 tablespoon grape seed oil over high heat and when sizzling.

6.   Add the garlic cloves and ginger, sauté for 1 minute, then remove (this is called “seasoning the oil”)

7.   Add chopped onion and Saute for 4 minutes.

8.   Add onion, and cauliflower; sauté for about 3 minutes remove to a plate.

9.   Add 1/2-tablespoon oil over medium-high heat and when sizzling.

10.                Add peas and next ingredients 4 ingredients; stir-fry for 2 minutes.

11.                Push vegetables to the side and add the egg and cook until it resembles a scrambled egg.

12.                Put cauliflower, onions back into the wok and heat for 1 minute.

13.                Add shrimp and 3/4-of the scallions and stir-fry 2 minutes.

14.                Add soy mixture; stir-fry until all ingredients are well coated, and warmed through about 1 minutes.

15.                Top with remaining scallions.

ENJOY DAN:                                                          SING SONGS AND STIR-FRY!!