Shrimp Fried Cauliflower Rice
September 13, 2020
"Easy 5 ingredient meal, not counting the salt and pepper. And it can be ready in under 30 minutes....great for a weeknight when you've worked all day. If you can't find cauliflower rice, just throw cauliflower flowerets in the food processor and make your own!"
- Serving Size: 1 (518.4 g)
- Calories 588.8
- Total Fat - 36.1 g
- Saturated Fat - 10.5 g
- Cholesterol - 1219.2 mg
- Sodium - 1015.8 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 3.3 g
- Sugars - 4.2 g
- Protein - 52.3 g
- Calcium - 359.1 mg
- Iron - 8.4 mg
- Vitamin C - 57 mg
- Thiamin - 0.2 mg
Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add the shrimp; cook for 3 minutes.
Remove the shrimp from the pan.
Return the pan to medium-high heat. Add 1 1/2 teaspoons oil.
Add the eggs; cook for 2 minutes or until almost set, stirring once.
Fold the cooked eggs in half and remove from the pan. Cool and cut into 1/2 inch pieces.
Heat the remaining 2 tablespoons oil in the pan over medium-high heat.
Add 3/4 cup of the green onions and the cauliflower; cook for 5 minutes without stirring, or until browned.
Stir in the shrimp, eggs, pepper, and salt.
Top with the remaining 1/4 cup green onions.
Tips & Variations
No special items needed.