Recipe by @sundaydinnerdiary
CAULI RICE
Garcia de la Cruz Organic Infused Extra Virgin Olive Oil recommended
INGREDIENTS
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 Garcia de la Cruz Organic Extra Virgin Olive Oil
1 TBSP minced ginger
2 TBSP soy sauce
1/2 TSP smoked paprika
8 saffron threads
THE REST
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 Infused Garcia de la Cruz Organic Extra Virgin Olive Oil
1 TSP sesame oil
2 TBSP soy sauce
1 TBSP Hot Chili Oil
1/4 TSP salt
1/4 TSP sugar
1/4 white pepper
1 TBSP toasted sesame seeds
DIRECTIONS
- Cauli Rice:Heat Garlic Infused Garcia de la Cruz Organic Extra Virgin Olive Oi 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 Garlic Infused Garcia de la Cruz Organic Extra Virgin Olive Oil on high heat, add shrimp, sear until just cooked. Add lobster, pinch of salt, stir fry 1 min. Remove.
- Vegetables: Heat 1 TBSP Garlic Infused Garcia de la Cruz Organic Extra Virgin Olive Oil on high heat. Add carrots, stir fry until tender. Add peas, soy sauce, stir fry 2 mins. Remove.
- Eggs: Heat 1 TBSP Garlic Infused Garcia de la Cruz Organic Extra Virgin Olive Oil on medium heat. Add beaten eggs, scrambling until just cooked, break up into small chunks. Remove from pan.
- Finale: Heat 1 TBSP Hot Chili 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.