Low-Carb Shrimp Cauliflower Fried Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 medium cauliflower head or 4 cups cauliflower rice
02 -
12 oz shrimp, peeled and deveined
03 -
2 eggs, lightly beaten
→ Vegetables and Aromatics
04 -
2 cloves garlic, minced
05 -
1 small onion, diced
06 -
1/2 cup frozen peas and carrots
07 -
Green onions for garnish (optional)
→ Seasonings and Oils
08 -
1 tablespoon olive oil or sesame oil
09 -
3 tablespoons soy sauce or tamari
10 -
1 tablespoon sesame oil (optional)
11 -
Salt and pepper to taste
# Instructions:
01 -
Cut cauliflower into florets and pulse in food processor until rice-sized, or use pre-made cauliflower rice.
02 -
Heat oil in large skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Remove and set aside.
03 -
In same skillet, sauté onion, garlic, peas, and carrots for 3-4 minutes until softened.
04 -
Add cauliflower rice, cook 5-7 minutes until tender and starting to brown.
05 -
Push rice aside, scramble eggs. Return shrimp, add soy sauce and seasonings. Cook 2 minutes more.
# Notes:
01 -
Can use frozen cauliflower rice
02 -
Make gluten-free by using tamari
03 -
Great for meal prep