Description
A quick and healthy twist on fried rice using cauliflower and shrimp, packed with flavor and nutrition.
Ingredients
- 1 head of cauliflower, riced
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 cup of peas and carrots
- 2 eggs, beaten
- 3 green onions, chopped
- 2 tablespoons of soy sauce
- 1 teaspoon of garlic, minced
- Salt and pepper to taste
Instructions
- Rice the cauliflower in a food processor. Alternatively, use a box grater.
- Heat olive oil in a pan over medium heat.
- Add shrimp and cook until they turn pink, about 3 to 4 minutes. Remove shrimp and set aside.
- Add peas, carrots, and garlic to the pan. Sauté for 2 to 3 minutes.
- Add the riced cauliflower and stir-fry for 5 to 7 minutes.
- Push the veggies to the side, pour in the beaten eggs, and scramble them.
- Add the shrimp back to the pan.
- Pour in the soy sauce, stir well, and season with salt and pepper.
- Garnish with green onions and serve hot.
Notes
For a gluten-free version, use gluten-free soy sauce. You can also substitute shrimp with chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian