Here’s a lighter twist on an old favorite. Using cauliflower instead of rice gives this meal a ton of volume without adding a lot of calories. Another option would be to use a portion of rice plus added cauliflower to increase the total volume of the meal.
Shrimp Fried Cauliflower Rice
Makes one serving
- 1/4 to 1/2 pound shrimp, thawed and peeled
- 1 large egg, beaten
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon grated ginger root
- 1 clove garlic, minced
- 2 medium scallions, chopped, bulbs separated from greens
- 1/2 to 3/4 cup frozen peas and carrots
- 1 bag cauliflower rice
- 1 tablespoon reduced-sodium soy sauce
- Salt and pepper, to taste
If you don’t have pre-made cauliflower rice, pulse chunks of cauliflower in a food processor until they are finely chopped and resemble rice.
STEP 1: COOK THE SHRIMP AND EGG
In a large nonstick skillet over medium heat, cook the shrimp for about 2 minutes on each side, or until each piece has turned pink. Remove the shrimp from heat and set aside. Spray the pan with nonstick cooking spray. Add the beaten egg to the pan and cook, stirring frequently, for about 2 minutes. Remove egg from heat and set aside with shrimp.
STEP 2: COOK THE VEGETABLES
Add the sesame oil to the pan. Once the oil is hot, add the ginger root, garlic, white parts of the scallions and frozen peas and carrots. Cook, stirring frequently, for 3 to 5 minutes, or until tender. Add the cauliflower, soy sauce, salt and pepper to the pan and stir to combine. Let the cauliflower cook for about 5 minutes, or until softened to your liking but not mushy.
STEP 3: ASSEMBLE THE MEAL
Add the eggs and shrimp to the pan with the vegetables and stir to combine. Transfer the meal into a large bowl and enjoy.