Cauliflower Fried Rice with Shrimp

Ingredients

• 1 head large head of cauliflower, riced
• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons toasted sesame oil
• 3 tablespoons low-sodium soy sauce or liquid aminos
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots mix
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic cloves, minced
• 0.5 cup green onions, sliced
• 1 teaspoon rice vinegar

Instructions

1. 1

   Heat one tablespoon of sesame oil in a large wok or skillet over medium-high heat.

2. 2

   Add the shrimp to the pan and cook for 2-3 minutes until pink and opaque, then remove shrimp and set aside.

3. 3

   Pour the beaten eggs into the skillet, scramble quickly until just set, then remove and set aside with the shrimp.

4. 4

   Add the remaining tablespoon of sesame oil to the pan and sauté the garlic, ginger, and the white parts of the green onions for 1 minute.

5. 5

   Increase heat to high and add the riced cauliflower and the peas and carrots mix, stirring constantly for 3-5 minutes until the cauliflower is tender-crisp.

6. 6

   Stir in the soy sauce and rice vinegar, ensuring the cauliflower is evenly coated and any excess moisture has evaporated.

7. 7

   Return the cooked shrimp and scrambled eggs to the pan, tossing everything together for 1 minute to reheat.

8. 8

   Garnish with the remaining green onion tops and serve immediately while hot.