shrimp fried "rice" with cauliflower

Name: Shrimp Fried "Rice" with Cauliflower
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 3 tablespoon(s) canola or vegetable oil; 1 bag(s) frozen riced cauliflower, or 1 small head fresh processed in processor until fine; 1/2 bag(s) frozen vegetables, or any fresh low carb veggies, chopped; 1 teaspoon(s) minced garlic in a jar, or 1 clove fresh, minced; 2 - green onions, chopped; 2 - eggs, beaten; 1 bag(s) small frozen uncooked shelled shrimp w/o tails, or fresh, about 1/2 pound; 1 teaspoon(s) rice wine vinegar; 1/4 cup(s) low sodium soy sauce, or to taste; 2 tablespoon(s) sriracha hot chili sauce, optional

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Paula Mahon

Blue Eye, AR

Updated on Jan 21, 2019

My grandson loves rice, and he eats this by the bowlfuls-has no clue it's cauliflower! It's that good. Even if you're on a regular eating program, not low carb or keto, you'll love this. Add chicken, beef, pork-anything. I even add cooked leftover pork chops, chopped up sometimes. Great for veggie-only lovers. It's so adaptable-add or delete anything you're not fond of.

Rate

prep time 15 Min

cook time 20 Min

method Stir-Fry

yield 6 serving(s)

Ingredients

3 tablespoons canola or vegetable oil
1 bag frozen riced cauliflower, or 1 small head fresh processed in processor until fine
1/2 bag frozen vegetables, or any fresh low carb veggies, chopped
1 teaspoon minced garlic in a jar, or 1 clove fresh, minced
2 - green onions, chopped
2 - eggs, beaten
1 bag small frozen uncooked shelled shrimp w/o tails, or fresh, about 1/2 pound
1 teaspoon rice wine vinegar
1/4 cup low sodium soy sauce, or to taste
2 tablespoons sriracha hot chili sauce, optional

How To Make shrimp fried "rice" with cauliflower

Step 1

Heat wok or large nonstick pan on medium high to high heat and add oil. Quickly add frozen riced cauliflower and fresh or frozen vegetables and cook, stirring constantly, 3-4 minutes.

Step 2

Add minced garlic and green onions. Stir and cook an additional 1 minute.
Step 3

In a separate small nonstick skillet on medium high heat, cook eggs in butter or oil, stirring, until done. Chop with a wooden spoon and add to vegetables in pan.
Step 4

Add shrimp and cook until pink, stirring. Add rice wine vinegar and soy sauce, adding more if needed. Remove from heat, top with chili sauce, if desired.
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