Cauliflower Fried Rice with Shrimp

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 1 lb shrimp, peeled and deveined
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 2 eggs, beaten
• 3 tablespoons soy sauce or tamari (low sodium)
• 2 green onions, chopped
• Salt and pepper to taste

Nutritional Information

• Calories: 300 kcal
• Protein: 30g
• Fat: 10g
• Carbohydrates: 20g
• Fiber: 6g
• Micronutrients: Contains vitamin C, vitamin K, and iron

Preparation

1. Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
2. Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add mixed vegetables and stir-fry for 2-3 minutes until tender.
4. Push the vegetables to one side of the skillet and pour beaten eggs into the empty space. Scramble the eggs until cooked through, then mix with the vegetables.
5. Add riced cauliflower to the skillet and cook for 3-4 minutes until tender.
6. Return the cooked shrimp to the skillet and drizzle soy sauce over the cauliflower fried rice. Stir well to combine.
7. Cook for another 2-3 minutes until everything is heated through.
8. Season with salt and pepper to taste, then garnish with chopped green onions before serving.