Description

A healthy and low-carb alternative to traditional fried rice, this Shrimp Cauliflower Fried Rice is packed with flavor and nutrients, making it a quick and satisfying weeknight dinner.

Ingredients

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1 lb shrimp, peeled and deveined
1 medium head cauliflower, riced (about 4 cups)
2 tablespoons sesame oil
2 cloves garlic, minced
1 small onion, diced
1 cup mixed vegetables (carrots, peas, corn)
2 eggs, lightly beaten
3 tablespoons soy sauce (low sodium)
2 green onions, sliced
Salt and pepper to taste

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Instructions

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 2-3 minutes per side or until pink and cooked through. Remove and set aside.
In the same skillet, add remaining sesame oil and sauté garlic and onion until translucent.
Add mixed vegetables and cook for 3-4 minutes until tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble until fully cooked.
Add the riced cauliflower and soy sauce, stirring to combine everything evenly.
Cook for another 5-6 minutes until the cauliflower is tender.
Return shrimp to the skillet, toss everything together, and cook for 1-2 more minutes.
Garnish with sliced green onions and serve hot.

Notes

You can use frozen riced cauliflower to save time.
Adjust soy sauce to taste or use tamari for a gluten-free option.
Leftovers keep well in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 520mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 20g
Cholesterol: 180mg