Cauliflower 'Fried Rice' with Shrimp and Soft-Scrambled Egg
Nutritional Information
Riced cauliflower is sautéed with shrimp and finished with soft-scrambled eggs for a fast, low-carb take on fried rice using whole foods only.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs raw shrimp, peeled and deveined
- 3 cups riced cauliflower (freshly grated)
- 2 larges eggs
- 3 stalks green onion, sliced
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
In a dry skillet over medium-high heat, cook shrimp until opaque and just cooked through, about 2 minutes per side. Remove and set aside.
Add riced cauliflower to the hot skillet with garlic and ginger; toss and cook until slightly softened, 4–6 minutes.
Push cauliflower to one side; crack eggs into the empty side and scramble gently until just set. Stir eggs into cauliflower.
Return shrimp to the pan, add chopped spinach and green onion, toss to combine and wilt spinach. Serve hot.
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