Ingredients
Scale
- 1 head of cauliflower (or 1 bag of pre-riced cauliflower)
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons olive oil (or sesame oil)
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2 cloves garlic (minced)
- 2 eggs (beaten)
- 3 tablespoons soy sauce (or tamari)
- 1 teaspoon sesame oil (optional)
- Salt and pepper (to taste)
- 2 green onions (sliced)
Instructions
Step 1: Prepare the Cauliflower Rice
- Rice the Cauliflower: If using a whole head of cauliflower, remove the leaves and stem, then cut it into florets. Pulse the florets in a food processor until they resemble rice grains. Alternatively, use pre-riced cauliflower for convenience.
Step 2: Cook the Shrimp
- Heat Oil: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
- Cook Shrimp: Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Stir-Fry the Vegetables
- Add More Oil: In the same skillet, add the remaining tablespoon of olive oil.
- Sauté Garlic and Vegetables: Add the minced garlic and mixed vegetables to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender.
Step 4: Combine Ingredients
- Add Cauliflower Rice: Stir in the riced cauliflower and cook for another 4-5 minutes, stirring frequently.
- Push to the Side: Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix everything together.
- Add Shrimp and Sauce: Return the cooked shrimp to the skillet. Pour the soy sauce and sesame oil over the mixture, stirring to combine. Cook for an additional 1-2 minutes until heated through.
Step 5: Serve
- Garnish: Remove from heat and garnish with sliced green onions.
- Enjoy: Serve immediately and enjoy your healthy shrimp and cauliflower fried rice!
- Prep Time: 10
- Cook Time: 10