Skip the takeout and make this amazing, low carb “fried rice” meal right at home in just 20 minutes! An easy & delicious cauliflower rice recipe that will make you realize homemade Chinese takeout is totally possible!
Ingredients
1 tablespoon olive oil
1 small red onion, finely diced
2 cups bell peppers
1 pound large (31 to 35 per pound) raw shrimp, peeled and deveined
1 garlic clove, minced
2 large eggs
3 cups cauliflower rice
3 tablespoons low-sodium soy sauce or tamari sauce
2 green onions, finely chopped
- Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
- Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, and soy sauce. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
- This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.
Enjoy
Your Jumpsuit Trainer