Shrimp Fried Cauliflower Rice Recipe

Shrimp Fried Cauliflower Rice

Difficulty Level: Easy | Servings: 4 | Total Time: 35 minutes

Nutritional Information Per Serving:

Calories 229 | Total Fat 6g | Saturated Fat 1g | Cholesterol 275mg | Sodium 839mg | Carbohydrates 11g | Dietary Fiber 4g | Protein 31g | Sugar 6g

Ingredients

• 1 tablespoon sesame oil
• 1 small yellow onion, finely chopped
• 2 cups frozen mixed vegetables
• 1 pound large raw shrimp (31 to 35 count per pound), peeled and deveined
• 1 garlic clove, minced
• 2 large eggs, beaten
• 3 cups cauliflower rice
• 3 tablespoons low-sodium soy sauce or tamari sauce
• 2 teaspoons sriracha sauce (optional)
• 2 green onions, thinly sliced

Instructions

1. Heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the onion and saut, stirring frequently, until softened and translucent, about 3 to 4 minutes. Add the frozen vegetables and shrimp, continuing to stir and cook until the shrimp turns pink and opaque, approximately 3 minutes more. Add the garlic and cook for 30 seconds, stirring constantly.
2. Push the shrimp and vegetable mixture to one side of the pan. Pour the beaten eggs onto the empty side and scramble them by stirring constantly until fully cooked, about 2 minutes. Combine the scrambled eggs with the shrimp mixture, then add the cauliflower rice, soy sauce, and sriracha. Stir everything together and cook until the cauliflower rice softens, around 3 to 4 minutes. Remove from heat and fold in the green onions.
3. Serve immediately, or refrigerate covered for up to 3 to 4 days. This dish is delicious served warm or cold.