Cauliflower Rice Stir-Fry with Shrimp

All the satisfaction of fried rice with a fraction of the carbs. Ready in 25 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 2 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• Red pepper flakes to taste

Directions

1. Heat vegetable oil in a large wok or skillet over high heat.
2. Season shrimp with salt and pepper. Cook 1-2 min per side until pink. Remove.

Add garlic and ginger to pan, stir 30 seconds.

1. Add cauliflower rice and peas/carrots. Stir-fry 4-5 minutes.
2. Push rice to edges. Add beaten eggs to center, scramble, then mix into rice.
3. Return shrimp to pan. Add soy sauce and sesame oil. Toss to combine.
4. Serve topped with green onions and red pepper flakes.

Notes

Squeeze excess moisture from cauliflower rice with a towel for better texture and less steaming.