Description
A nutritious twist on traditional fried rice using riced cauliflower and shrimp, quick to prepare and full of flavor.
Ingredients
Scale
- 1 head cauliflower, grated or riced
- 200g shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 green onions, chopped
- 2 tablespoons soy sauce
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the shrimp and cook until they are pink, then remove them from the skillet.
- In the same skillet, add the mixed vegetables and sauté for 2-3 minutes.
- Push the vegetables to the side and pour in the beaten eggs. Stir until the eggs are fully scrambled.
- Return the riced cauliflower and cooked shrimp to the skillet.
- Pour in the soy sauce and season with salt and pepper to taste.
- Stir well and cook for another 5 minutes until everything is heated through.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat to an internal temperature of 165°F (75°C).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 160mg