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Filmed: January 17th, 2017
➞ Source:
➞ Ingredients (makes 4 servings):
8oz Small Shrimp – Uncooked (Raw), Deveined, Shelled (I had around 38 Shrimp)
1/2 tsp Salt
1/4 tsp Black Pepper
2-3 Tbsp Vegetable Oil (Divided)
3 Large Eggs – Beaten
2 Cloves Garlic – Minced
1/2 Cup Frozen Mixed Vegetables (I used 85g)
1 Head Cauliflower – Riced (4 Cups Rice)
2 Tbsp Soy Sauce (or more to taste)
1/4 tsp Sesame Oil
2 Stalks Green Onions (Garnish) – Sliced
➞ Directions:
1. Rice Cauliflower by using a grater or food processor grater attachment, measure out 4 Cups and set aside. (➞ ➞ Food Processor I use:
2. Once shrimp is prepped (shelled/deveined, etc), move to a small bowl and mix with salt and pepper.
3. Heat a large skillet or wok on high and once it’s hot enough that a bead of water sizzles and evaporates, add 1 Tbsp Oil to coat the pan.
4. Add shrimp in a single layer and cook briefly for 30secs. Flip shrimp and cook for another 30secs or so. Shrimp should be pink. Be careful not to overcook.
5. Once shrimp is cooked, move to a large plate and set aside.
6. Reduce heat to medium and add beaten eggs. Scramble until just cooked and in small crumbled bits. Move to large plate with cooked shrimp.
7. Wipe pan until clean (careful it’s hot!) and increase heat to medium-high.
8. Add 1-2 Tbsp remaining oil to pan and once oil is hot, add minced garlic. Saute for 30secs and ensure the garlic doesn’t brown.
9. Add frozen veggies and cook until tender – around 2-3mins.
10. Add cauliflower and mix with veggies. Spread rice mixture out, evenly in the pan to increase the cooking surface area. Allow to cook without stirring for 2mins.
11. Stir rice and lower heat to medium. Spread rice out again and cover to cook for another 5-7mins.
12. Once rice is tender, add soy sauce and sesame oil. Stir to combine and taste to see where more seasoning is required (more soy sauce, salt/pepper, etc)
13. Mix in cooked eggs and shrimp. Cook for a few more mins and you’re done! Add garnish.
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➞ Totals (per 1 serving):
235 Cals
14.9g Fat
17.3g Protein
7.7g Net Carbs (Total Carbs: 11.4g – Fiber: 3.7g)
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