Cauliflower Fried "Rice" with Shrimp
Total Time
0 seconds
Prep Time
0 seconds
Cook Time
0 seconds
Rating
4 out of 5 stars
(1)
Ingredients
- 1 lb. peeled, deveined shrimp tail off
- salt and pepper, to taste
- 2 tbsp. olive oil
- ½ tsp. toasted sesame oil
- 1 cup diced carrot (about 1 carrot)
- 1 cup diced onion (1/2 onion)
- 2 cloves garlic, minced
- 2 cups broccoli florets (~1/2 head broccoli)
- 2 tbsp. olive oil
- 1 tsp. toasted sesame oil
- 2 eggs
- 2 cups riced cauliflower
- 3 scallions (green/light green part only) sliced thin
- ½ tsp. toasted sesame seeds
- 2 tbsp. coconut aminos
- crushed red pepper, to taste (optional)
- salt and pepper, to taste
How would you rate this recipe?
Preparation
Step 1
Heat olive and sesame oil over med-high heat in a large skillet. Add onions, carrots, garlic, with a little salt and pepper and sauté for 3 minutes.
Step 2
Add the broccoli florets and continue to sauté, stirring occasionally for 5 more minutes.
Step 3
Meanwhile, cook the shrimp: Heat 1 tbsp. olive oil and 1/2 tsp. sesame oil over medium-high heat. Swirl the skillet so the oil evenly coats the bottom. Sear shrimp on both sides until cooked through and lightly golden on edges, about 3-4 minutes per side. Remove from heat and set aside while you finish the "rice".
Step 4
Turn the heat on the sautéed veggies down to medium-low. Slide all of the veggies to one half of the pan so that one side is empty. Whisk 2 eggs in a small bowl, then pour them on the empty side of the pan. Let them almost set (about 2 minutes), then scrable them until they are cooked through.
Step 5
Now add in the riced cauliflower and the scallions and continue to saute until the cauliflower is cooked through and tender, about 3 minutes.
Step 6
Add in the coconut aminos, crushed red pepper, to taste and salt and pepper if you think it needs it.
Step 7
Add cooked shrimp and toss once more. Top with the toasted sesame seeds.
Step 8
Serve and enjoy!
Step 9
Save recipe for the next time?
