Description
A lighter, low-carb twist on classic takeout fried rice featuring tender shrimp, vibrant mixed vegetables, and savory Asian-inspired flavors, all brought together with riced cauliflower for a healthy and satisfying dish.
Ingredients
Shrimp
- 1 lb shrimp, peeled and deveined
Vegetables and Flavorings
- 4 cups riced cauliflower
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 garlic cloves, minced
- 2 green onions, sliced
Other Ingredients
- 2 eggs, lightly beaten
- 2 tbsp soy sauce (or tamari)
- 1 tbsp sesame oil
- Salt and pepper, to taste
Instructions
- Heat the pan: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until shimmering.
- Cook shrimp: Add the peeled and deveined shrimp to the skillet; cook for 2 to 3 minutes per side until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
- Sauté vegetables and garlic: Add minced garlic and mixed vegetables to the skillet; sauté for 3 to 4 minutes until vegetables are tender-crisp and fragrant.
- Add cauliflower and soy sauce: Stir in the riced cauliflower and 2 tablespoons of soy sauce, mixing well. Continue to cook for about 5 minutes, allowing the cauliflower to soften and absorb flavors.
- Scramble eggs: Push the cauliflower mixture to one side of the skillet. Pour the lightly beaten eggs into the cleared side and scramble until just set.
- Combine all: Gently combine the scrambled eggs with the vegetable and cauliflower mixture, mixing evenly.
- Return shrimp and finish: Return the cooked shrimp to the skillet, toss with the mixture, and sprinkle sliced green onions on top before serving.
Notes
- For extra flavor, add a drizzle of sriracha or a dash of rice vinegar before serving.
- Use tamari or a gluten-free soy sauce to keep the dish gluten-free.
- To make this recipe vegetarian, substitute shrimp with firm tofu or additional mixed vegetables.
- Riced cauliflower can be found pre-packaged or made by pulsing fresh cauliflower in a food processor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
