Ingredients
Scale
- 1 medium head cauliflower, grated into rice-like pieces (about 4 cups)
- 1/2 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 2 tbsp olive oil
- 1/2 cup frozen peas and carrots
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 2 green onions, sliced
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil. Pour in beaten eggs and scramble until fully cooked. Remove and set aside with shrimp.
- Add garlic, peas, and carrots to the skillet. Cook for 2 minutes until softened.
- Stir in cauliflower rice and cook for 5 minutes, stirring occasionally.
- Add soy sauce, sesame oil, and black pepper. Mix well.
- Return shrimp and scrambled eggs to the skillet. Toss everything together and cook for another 2 minutes.
- Garnish with sliced green onions before serving.
Notes
- Use pre-riced cauliflower to save time.
- For extra flavor, add a dash of fish sauce.
- Swap shrimp with chicken or tofu if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg