Description
A light and healthy twist on the classic takeout favorite, this Cauliflower Fried Rice Recipe features juicy shrimp, tender-crisp vegetables, and perfectly seasoned cauliflower rice.
Ingredients
Scale
- 2 tbsp sesame oil or avocado oil
- 1 pound medium-size shrimp, peeled with tails removed
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 medium-size orange or red bell pepper, finely chopped
- 2 scallions, white and green parts, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, peeled and minced
- 3 large eggs
- 16 oz frozen cauliflower rice, thawed
- 2 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
Instructions
- In a large skillet over medium-high heat, heat 1 tablespoon (15 ml) of the sesame oil until it shimmers.
- Add the shrimp in a single layer and season with the salt, black pepper, and red pepper flakes. Cook for 1 minute, flip, and cook for another minute until the shrimp are bright pink. Transfer to a bowl.
- Add the remaining 1 tablespoon (15 ml) sesame oil to the pan along with the bell pepper, scallions, garlic, and ginger and sauté for 2 minutes.
- Push the veggies to one side of the pan and add the eggs to the open part of the skillet. Use a spatula to scramble the eggs quickly.
- Add the cauliflower rice to the pan and stir-fry quickly to combine. Cook for 3 minutes, then return the shrimp to the skillet and add the tamari and toasted sesame oil. Sauté for another minute to warm through. Garnish with the reserved scallion greens.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 2g
- Sodium: 500mg
- Fat: 14.1g
- Saturated Fat: 2.9g
- Carbohydrates: 8g
- Fiber: 3.2g
- Protein: 30.8g
- Cholesterol: 186mg