Description
A low-carb alternative to traditional fried rice using cauliflower rice and shrimp.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound raw shrimp, peeled and deveined
- 2 cups riced cauliflower
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce or tamari
- 1/4 teaspoon black pepper
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- Add carrots to the skillet and cook for 3 minutes until slightly tender.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Add riced cauliflower and frozen peas. Cook, stirring frequently, for 5-7 minutes until cauliflower softens slightly.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until cooked through.
- Return the shrimp to the skillet. Add soy sauce and black pepper. Stir everything together until well combined and heated through.
- Serve immediately.
Notes
- Use tamari for a gluten-free option.
- You can substitute other vegetables like chopped bell peppers or mushrooms.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5
- Sodium: 750
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 30
- Cholesterol: 250
Keywords: shrimp, cauliflower rice, low carb, fried rice, stir-fry, keto