shrimp fried cauliflower rice


1 bag of frozen steam-in-a-bag cauliflower rice medley (has peas and carrots) , steamed and cooled completely

1 lb of large shrimp, peeled and deveined

Additional vegetables of your choice (broccoli, squash, onion, zucchini, etc)

2 eggs

1 tbsp of garlic

¼ cup of soy sauce

1 tbsp of sesame oil

1/8 tsp of ginger

1 tbsp of brown sugar

Olive oil

Salt and pepper

Red pepper flakes, optional


In a bowl, mix sesame oil, garlic, soy sauce, brown sugar, ginger, salt, pepper, and red pepper flakes. Set aside. Over medium high heat, add olive oil to a skillet or wok. Add shrimp and season with salt and pepper. Cook about 2 minutes per side, or until pink. Take the shrimp out of the pan. Add more olive oil to the pan, and add any additional vegetables you’re adding to your cauliflower, and cook through. Next, add cooked and cooled cauliflower rice and mix well. Add additional olive oil if necessary. After about 3 minutes, push the cauliflower and veggies to one side of the pan and cook the eggs in the pan. Mix together. Add shrimp back to the pan, and add in the sauce mixture. Mix well and cook together for a couple minutes. Serve warm and enjoy!

Dresden DavisComment