Cauliflower Fried Rice
This BEST EVER Cauliflower Fried Rice is low carb & comes together in 15 minutes thanks to frozen veggies and pre-chopped cauliflower rice.
Servings: 4 people
- 1 tbsp olive oil
- 1 lb frozen raw shrimp, desfrosted and de-shelled
- Salt & pepper, to taste
- 1 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups cauliflower rice (or 1 head cauliflower)
- 3 tbsp low-sodium soy sauce (sub in coconut aminos for Whole 30)
- 2 cups mixed frozen vegetables
- 1 pinch salt
- 1 egg
- 4 green onions, sliced
- Sesame seeds, for garnish
Heat olive oil in a large skillet over med-high heat. Add shrimp and season with salt & pepper, stir frying for 2-3 minutes until shrimp are no longer translucent. Remove from heat and transfer to a plate.
Without wiping skillet clean, add butter. Once melted, add onions and garlic, sauteeing for 1-2 minutes until softened. Add cauliflower rice and soy sauce, sauteeing another 5-6 minutes until softened. Stir in frozen vegetables and salt, and cook another 2 min.
Create a circle in the middle of veggies and add a tiny bit more butter. Crack egg and scramble, cooking for 30 seconds or so until solid. Stir in with the rest of veggies, and add shrimp back to pan.
Remove from heat and stir in green onions, then garnish with sesame seeds. Serve and enjoy!
Storage and reheating: Wait until meal has cooled slightly, then store in glass meal prep bowls up to 5 days. To reheat, microwave for 1-2 minutes.
Calories: 305kcal | Carbohydrates: 25g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 334mg | Sodium: 1426mg | Potassium: 872mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4889IU | Vitamin C: 96mg | Calcium: 244mg | Iron: 5mg