Cauliflower Fried Rice with Shrimp
300kcal
Ingredients
For the Rice
- 1 head Cauliflower fresh, or pre-packaged cauliflower rice
- 1 lb Shrimp large, peeled, and deveined
For the Flavor Base
- 2 tablespoons Sesame Oil can be substituted with olive or vegetable oil
- 2 cloves Garlic minced
- 1 medium Onion diced
For the Veggies
- 2 cups Mixed Vegetables frozen or fresh
For the Eggs
- 2 large Eggs beaten
For the Seasoning
- 3 tablespoons Soy Sauce
- 2 tablespoons Green Onions chopped
- Salt to taste
- Pepper to taste
Method
Instructions
- Start by removing the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice.
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- Add the shrimp to the hot skillet and cook for about 2–3 minutes until they turn pink and opaque. Remove the shrimp and set aside.
- In the same skillet, pour in the remaining tablespoon of sesame oil. Add minced garlic and diced onion, sautéing for about 1–2 minutes.
- Stir in the mixed vegetables and let them cook for an additional 2–3 minutes.
- Toss the riced cauliflower into the skillet, stirring well to combine. Cook for about 5 minutes.
- Push the cauliflower mixture to one side of the skillet. Pour beaten eggs into the empty side and scramble until fully cooked.
- Add the cooked shrimp back to the skillet. Pour in soy sauce, and season with salt and pepper.
- Remove from heat and garnish with chopped green onions. Serve warm.
Nutrition
Serving1servingCalories300kcalCarbohydrates15gProtein25gFat16gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol200mgSodium800mgPotassium600mgFiber4gSugar4gVitamin A500IUVitamin C50mgCalcium60mgIron2mg