Description
A simple recipe for cauliflower fried rice mixed with shrimp.
Ingredients
Scale
- 1 head cauliflower, riced
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 8 ounces raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 large egg, lightly beaten
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and carrots; cook for 3 minutes until slightly soft.
- Add shrimp and cook until pink, about 3 minutes.
- Push shrimp and vegetables to one side of the skillet. Pour the beaten egg into the empty space and scramble until cooked through.
- Add the riced cauliflower, peas, and garlic to the skillet. Stir well to combine all ingredients.
- Cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender-crisp.
- Stir in soy sauce and sesame oil. Season with salt and pepper.
- Serve immediately.
Notes
- For best results, ensure the cauliflower rice is dry before cooking.
- You can substitute chicken or tofu for the shrimp.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 35
- Cholesterol: 250
Keywords: cauliflower rice, shrimp fried rice, low carb, stir fry, easy dinner