Description
A quick and delicious recipe for Cauliflower Fried Rice with Shrimp, perfect for a healthy meal.
Ingredients
Scale
- 2 cups cauliflower rice (fresh or frozen)
- 1 cup shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- If using fresh cauliflower, pulse florets in a food processor until they resemble rice. If using frozen, thaw and drain excess moisture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the shrimp and cook until they turn pink, about 3-4 minutes. Remove shrimp from the skillet and set aside.
- In the same skillet, add the mixed vegetables and cook for 2-3 minutes until tender.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cauliflower rice to the skillet and stir to combine. Pour in the soy sauce and sesame oil, mixing well. Cook for another 3-4 minutes, stirring occasionally.
- Return the cooked shrimp to the skillet, season with salt and pepper, and stir to combine. Cook for an additional 1-2 minutes to heat through.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- For a vegetarian version, substitute shrimp with tofu or additional vegetables.
- Add a splash of sriracha or chili sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 200mg