Fried Rice with Shrimp (Print)
Shrimp meets cauliflower rice in this simple, low-carb dish. Bursting with Asian-inspired flavors and packed with protein.
# Ingredients:
01 -
4 cups of riced cauliflower or 1 medium head of cauliflower.
02 -
12 oz. of peeled and cleaned shrimp.
03 -
1 tbsp of sesame oil or olive oil.
04 -
2 minced garlic cloves.
05 -
1 diced small onion.
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1/2 cup of peas and carrots from the freezer.
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2 eggs, whisked lightly.
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3 tbsp of tamari or soy sauce.
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Optional: 1 tbsp of sesame oil.
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Salt and pepper, add to taste.
11 -
Optional: chopped green onions for topping.
# Steps:
01 -
Use a food processor to chop cauliflower into rice-like sizes, or grab pre-riced cauliflower from the store.
02 -
Start by heating the oil, then cook the shrimp for 2-3 minutes on each side until it turns pink. Put it aside.
03 -
Sauté the onion with garlic, peas, and carrots for around 3-4 minutes, just until everything softens.
04 -
Add in your cauliflower rice and let it cook for 5-7 minutes, stirring occasionally until softened and slightly golden.
05 -
Move the cauliflower mixture to one side of the pan and scramble the eggs in the open space. Then mix them all together.
06 -
Toss the shrimp back in, pour in the soy sauce and season as you like. Let everything heat up for another 2 minutes.
# Notes:
01 -
Frozen cauliflower rice works just fine.
02 -
Cook thoroughly to keep the texture from turning watery.