Ingredients
Method
- Prepare ingredients: peel and devein shrimp if needed, slice green onions, mince garlic, and have riced cauliflower ready. Lightly beat eggs in a bowl.
- Heat 1 tablespoon of olive or avocado oil in a large skillet or wok over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, add the remaining oil. Add garlic and the white parts of green onions, stirring until fragrant and just starting to brown, about 1-2 minutes. Avoid burning the garlic.
- Add riced cauliflower to the skillet. Stir often and cook for 5-7 minutes until soft and edges turn slightly golden.
- Push the cauliflower mixture to one side of the pan. Pour beaten eggs into the empty side and gently scramble until just set, about 2 minutes.
- Mix the eggs into the cauliflower rice. Return shrimp to the pan. Pour in soy sauce or tamari and sesame oil. Stir well to combine and heat through, about 2 minutes.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes if desired. Toss in the green parts of green onions and stir once more.
- Serve immediately, garnished with fresh cilantro if desired.
Nutrition
Notes
Ingredient Swap: I often swap the shrimp for diced chicken breast or even firm tofu for a different texture, just make sure to cook them through before adding the cauliflower.
Veggie Boost: When