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
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 package (10 ounces) frozen cauliflower rice
- 2 tablespoons soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 2 large eggs, lightly beaten
- Salt and pepper to taste
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 onion and carrots to the skillet. Cook until softened, about 5 minutes.
- Add garlic and ginger. Cook for 1 minute until fragrant.
- Add frozen peas and cauliflower rice. Cook, stirring frequently, until the cauliflower rice is heated through and any moisture has evaporated, about 5-7 minutes.
- Push the rice mixture to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble the eggs until just set.
- Stir the eggs into the rice mixture.
- Return the cooked shrimp to the skillet.
- Stir in soy sauce. Season with salt and pepper.
- Cook for 1 minute to heat everything through. Serve immediately.
Notes
- For extra flavor, add a dash of fish sauce with the soy sauce.
- You can substitute other vegetables like bell peppers or mushrooms.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 650
- 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, gluten free option