This recipe is for people who cannot have grains, avoiding rice or just want to increase their vegetable consumption! Cauliflower rice can be made very simply or can be purchased in the freezer or produce aisle. Thanks to my Ninja blender I can make it myself in just minutes.
3 Tablespoons sesame oil, divided
1 lb medium shrimp peeled and deveined
5 large eggs, well beaten
¾ cup sliced scallions (green onions) divided
1 head cauliflower, riced
½ tsp. ground black pepper
¼-½ teaspoon salt
¼ cup low sodium soy sauce (optional)
To make Cauliflower rice: place cauliflower florets in a powerful blender or food processor and pulse until cauliflower looks like rice. May need to do this step in batches for the whole head of cauliflower.
Heat 1.5 teaspoons sesame oil in a large skillet or wok. Add peeled shrimp and cook for 3-5 minutes until pink. Remove shrimp and place in a bowl.
Add 1.5 teaspoons sesame oil and add eggs, salt and pepper. Cook until scrambled eggs are set, about 2-3 minutes. Add eggs to shrimp bowl.
Now time to cook the cauliflower rice. Heat 2 Tablespoons or a little more of sesame oil over medium heat. Add ½ cup scallions and cauliflower rice. Cook for 5-10 minutes with minimal stirring so that the rice gets brown.
Once rice is brown, add back in shrimp and eggs, and serve with fresh scallions on top. My family thought it needed more salt so we added a splash of soy sauce at the table.
Serves: 4-5 (2 adults and 3 kids)
Prep time| Cook time: 20-30 minutes