Description
A low-carb, healthy alternative to traditional fried rice, made with cauliflower rice and shrimp for a delicious, protein-packed meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium head cauliflower, grated or riced
- 2 tablespoons olive oil
- 2 eggs, lightly beaten
- 1 cup peas and carrots, frozen
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 green onions, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add garlic and cook for 1 minute until fragrant.
- Add peas and carrots to the skillet and sauté for 3-4 minutes, until tender.
- Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through.
- Add cauliflower rice to the skillet and stir well. Cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
- Add soy sauce (or coconut aminos), sesame oil, ginger, and black pepper. Stir to combine.
- Return the cooked shrimp to the skillet, and stir to combine with the cauliflower rice mixture.
- Garnish with chopped green onions and serve hot.
Notes
- You can use frozen cauliflower rice to save time.
- If you want a spicier version, add a bit of chili sauce or red pepper flakes.
- For a vegetarian option, simply omit the shrimp and add more vegetables like bell peppers or mushrooms.