Shrimp Fried Cauliflower Rice

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5 from 1 vote

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 179kcal

Author: Susan Randall

Ingredients

2 tablespoon toasted sesame oil divided
10 oz. medium shrimp peeled and deveined
3 large eggs lightly beaten
2 cloves garlic minced
½ small onion diced
½ teaspoon ginger powder or 1 teaspoon freshly chopped ginger
16 oz. fresh or frozen riced cauliflower about 4 cups (see note on how to make your own)
½ cup frozen peas *
½ cup frozen carrots *
1 tablespoon low-sodium soy sauce or coconut aminos for Paleo option
2 green onions sliced

Instructions

In a large non-stick skillet add 1 ½ teaspoon sesame oil and heat over medium-high. Add shrimp , and cook 2- 3 minutes ( until pink). Remove from pan and set aside.
Return pan to medium heat. Add 1 ½ teaspoon sesame oil. ( if you prefer not to use oil, omit oil and spray pan with cooking spray). Add eggs and a pinch of salt and scramble until eggs are cooked. Remove from pan and set aside.
Return pan to medium-high heat. Add remaining 1 tablespoon sesame oil . Add garlic, onions and ginger, stirring often until onions have become translucent, about 3-4 minutes. Add cauliflower, peas and carrots. Continue cooking until vegetables are just tender , approx. 4- 5 minutes, (making sure not to overcook or the cauliflower will become too soggy)
Stir in soy sauce(or coconut aminos) , shrimp, eggs, salt and pepper to taste. Top with green onions.

Notes

* Many stores sell a mixture of frozen carrots and peas

**To make your own Cauliflower rice- Cut a large head of cauliflower into florets. In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It's important to work in small batches when making the cauliflower rice to get even "rice" size pieces).

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