Shrimp & Cauliflower "Fried Rice"

Looks and tastes like fried rice. Fewer carbs, more protein, and no blood sugar spike.

Ingredients

• 6 oz shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 green onions, sliced
• Red pepper flakes

Directions

1. Heat 1 tsp sesame oil in a large pan or wok over high heat.
2. Add shrimp and cook 2–3 minutes until pink. Remove and set aside.
3. Add remaining oil to pan. Add garlic and ginger, cook 30 seconds.

Add frozen peas and carrots, cook 3 minutes.

1. Add cauliflower rice and cook 4–5 minutes, stirring often.
2. Push rice to sides, add beaten eggs to center. Scramble eggs, then mix into rice.
3. Return shrimp to pan. Add soy sauce and stir to combine. Top with green onions.

Notes

Cauliflower rice has about 80% fewer carbs than regular rice with identical flavor absorption. Use frozen cauliflower rice for ultimate convenience — thaw and squeeze out excess moisture with a kitchen towel before using for better texture.

Nutrition

Calories: 410 | Protein: 36g | Carbs: 22g | Fat: 18g | Fiber: 6g