Shrimp Cauliflower Fried Rice
Recipe GLPRcd5e535aecd41d
A light and savory stir-fry featuring tender shrimp, riced cauliflower, and crisp broccoli florets tossed with vibrant bell pepper and garlic in a soy-based sauce. This low-carb, pescatarian main course comes together in just 25 minutes and delivers bold Asian flavors without grains.
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Ingredients
¼ cup Sesame oil, divided
2 Large eggs, lightly beaten
3 cups Riced cauliflower
1 pound Large shrimp (31–35 count), peeled and deveined
3 cups Broccoli florets
1 Medium red bell pepper, thinly sliced
3 cloves Garlic cloves, sliced
3 tablespoons Reduced-sodium soy sauce or tamari
2 tablespoons Water
1 tablespoon Rice vinegar
½ teaspoon Ground pepper
Directions
In a small bowl, whisk together the soy sauce, water, rice vinegar, and ground pepper. Set the sauce aside.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through, breaking them into bite-sized pieces, about 2 minutes. Transfer the cooked eggs to a clean plate.
Add 1 tablespoon of sesame oil to the same wok. When the oil is hot, add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 4–5 minutes (shrimp should reach 160°F internal temperature). Transfer the shrimp to the plate with the eggs.
Add the remaining 2 tablespoons of sesame oil to the wok. Stir in the sliced garlic and cook for about 30 seconds until fragrant.
Add the riced cauliflower and broccoli florets to the wok, stirring constantly, and cook for 3–4 minutes until the vegetables are tender-crisp.
Stir in the sliced red bell pepper and cook for another 2 minutes, mixing gently.
Return the cooked shrimp and eggs to the wok along with the reserved sauce. Toss everything together until well combined and heated through, about 1 minute. Divide among serving bowls and serve immediately.
