Shrimp Cauliflower Fried Rice
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Serves 4 (serving size: about 1 cup)
This flavorful paleo bowl is an easy and healthy way to liven up your next dinner. Topped with hearty shrimp and loaded with aromatic fresh ginger, this is a weeknight meal that the entire family can get excited about. Forget takeout because this quick skillet dinner is super straightforward and comes together in minutes.
- 1/2 pound peeled and deveined shrimp
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 teaspoons dark sesame oil
- 1/3 cup chopped red bell pepper
- 1/2 cup sliced green onions
- 1 tablespoon bottled minced garlic
- 4 cups riced cauliflower
- 1 large egg, lightly beaten
- 2 tablespoons liquid aminos
- 1 tablespoon water
- Calories 117
- Fat 4.5g
- Satfat 1g
- Monofat 0.6g
- Protein 12.5g
- Carbohydrate 8g
- Fiber 2.9g
- Cholesterol 118mg
- Iron 1mg
- Sodium 857mg
- Calcium 76mg
- Sugars 3.1g
How to Make It
Combine shrimp, ginger, and crushed red pepper in a small bowl; let stand 5 minutes.
Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1 to 2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done. Add riced cauliflower; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Stir in liquid aminos and water; cook until thoroughly heated.