Cauliflower Fried Rice with Shrimp
A low-carb, grain-free version of fried rice using riced cauliflower and wild-caught shrimp.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 head large head of cauliflower, riced
- 1 pound large wild-caught shrimp, peeled and deveined
- 2 tablespoons toasted sesame oil
- 3 tablespoons low-sodium soy sauce or liquid aminos
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1/2 cup green onions, sliced
- 1 teaspoon rice vinegar
Instructions
- 1
Heat one tablespoon of sesame oil in a large wok or skillet over medium-high heat.
- 2
Add the shrimp to the pan and cook for 2-3 minutes until pink and opaque, then remove shrimp and set aside.
- 3
Pour the beaten eggs into the skillet, scramble quickly until just set, then remove and set aside with the shrimp.
- 4
Add the remaining tablespoon of sesame oil to the pan and sauté the garlic, ginger, and the white parts of the green onions for 1 minute.
- 5
Increase heat to high and add the riced cauliflower and the peas and carrots mix, stirring constantly for 3-5 minutes until the cauliflower is tender-crisp.
- 6
Stir in the soy sauce and rice vinegar, ensuring the cauliflower is evenly coated and any excess moisture has evaporated.
- 7
Return the cooked shrimp and scrambled eggs to the pan, tossing everything together for 1 minute to reheat.
- 8
Garnish with the remaining green onion tops and serve immediately while hot.
Ratings & Reviews
No ratings yet
