Shrimp Fried "Rice" with Cauliflower
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.
3 Tbspcanola 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 tspminced garlic in a jar, or 1 clove fresh, minced
2green onions, chopped
1 bag(s)small frozen uncooked shelled shrimp w/o tails, or fresh, about 1/2 pound
1 tsprice wine vinegar
1/4 clow sodium soy sauce, or to taste
2 Tbspsriracha hot chili sauce, optional
How to Make Shrimp Fried "Rice" with Cauliflower
- 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.
- Add minced garlic and green onions. Stir and cook an additional 1 minute.
- 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.
- 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.