Cauliflower Fried Rice with Shrimp and Vegetables
Calories: 300-350 l Carbohydrates: 20g Protein: 30 G l Fat: 12g | Vitamin C: 80 mg (approx)
- 1 pound (450g) shrimp, peeled and deveined
- 1 medium head of cauliflower, grated or processed into rice-like consistency
- 2 tablespoons sesame oil
- 4 green onions, chopped
- 1 cup bell peppers, diced (use a mix of colors)
- 1 cup broccoli florets, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha or chili sauce (optional, for some heat)
- 2 eggs, beaten
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the chopped green onions, bell peppers, and broccoli. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the skillet, add minced garlic and grated ginger to the other side, and sauté for about 30 seconds until fragrant.
Add the cauliflower rice to the skillet. Stir everything together and cook for an additional 3-4 minutes until the cauliflower is cooked through.
In a small bowl, mix together the soy sauce, rice vinegar, and Sriracha. Pour the sauce over the cauliflower rice and vegetables, stirring to combine.
Push the cauliflower rice and vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until cooked.
Add the cooked shrimp back to the skillet, stirring to combine all ingredients. Season with salt and black pepper to taste.
