Ingredients
Scale
- 1 medium head of cauliflower (or 4 cups cauliflower rice)
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons sesame oil (or vegetable oil)
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
- 2 large eggs (beaten)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon green onions (chopped, for garnish)
- Salt and pepper (to taste)
Instructions
Step 1: Prepare the Cauliflower
- If using a whole head, remove the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Alternatively, you can use pre-packaged cauliflower rice.
Step 2: Cook the Shrimp
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- Add the shrimp and cook for about 2–3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Stir-Fry the Vegetables
- In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and diced onion, sautéing for about 1–2 minutes until fragrant.
- Stir in the mixed vegetables and cook for an additional 2–3 minutes until tender.
Step 4: Add Cauliflower Rice
- Add the riced cauliflower to the skillet and stir well to combine. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender.
Step 5: Scramble Eggs
- Push the cauliflower rice mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix with the cauliflower rice.
Step 6: Combine and Season
- Return the cooked shrimp to the skillet. Add soy sauce, salt, and pepper, stirring to combine everything well. Cook for another 1–2 minutes until heated through.
Step 7: Serve
- Remove from heat, garnish with chopped green onions, and serve warm.