Cauliflower Rice Stir-Fry with Shrimp and Egg
Nutritional Information
Light, high-protein stir-fry using riced cauliflower, shrimp, broccoli and an egg for texture — flavored with garlic and lemon for brightness (no sauces).
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 cups riced cauliflower (from 1 medium head)
- 10 ozs raw shrimp, peeled and deveined
- 1 cup broccoli florets, chopped small
- 1 cup red bell pepper, diced
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes (optional)
Pulse cauliflower in a food processor or grate to make rice. Pat dry on paper or towel to remove excess moisture.
In a large skillet over medium, add cauliflower rice and broccoli with the minced garlic. Stir frequently until cauliflower is tender, about 6–8 minutes.
Push vegetables to one side, add shrimp to the cleared pan area; cook 1–2 minutes per side until opaque. Move shrimp back with vegetables.
Make a well in the center, crack the egg in and scramble briskly into the rice and vegetables until set. Finish with lemon juice and red pepper flakes, toss and serve hot.
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