Shrimp Fried Cauli Rice

Riced cauliflower is a great substitute for rice in many recipes, saving lots of calories and adding fiber.  It works very well here in my personal take on fried “cauli” rice.  You can certainly substitute chicken, turkey, steak or pork for the shrimp, but be sure to adjust the calories.  My family, ranging in age from 14 to 71 loved this.

Ingredients

• 1 pound Raw Shrimp, Peeled and Deveined
• 2 2/3 cups Riced Cauliflower
• 2 Large Eggs
• 1 Medium Onion, Diced
• 5 Green Onions, Sliced Thin With Whites and Greens Separated
• 2/3 cup Frozen Petite Peas
• 1 cup Baby Spinach, Chopped
• 1 cup Carrots, Diced
• 8 ounces Fresh Mushrooms, Sliced Thin
• 1/4 cup Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 tablespoon Toasted Sesame Oil
• 2 Cloves Garlic, Minced
• 1 1/2 tablespoons Ginger, Minced
• 1 teaspoon Sea Salt
• 1/4 teaspoon Fresh Ground Pepper
• Sriracha and Chinese Mustard to Serve - Optional

Directions:

1. Spray a large deep pan or wok with non-stick spray and heat to medium high.  Season the shrimp with 3/4 teaspoon sea salt and the pepper and add to pan.  Cook shrimp, turning once until pink.  Remove shrimp from pan and set aside in a bowl
2. Whisk together the eggs and 1/4 teaspoon sea salt.  Remove pan from heat source and spray again with non-stick spray.  Reduce heat to medium and add eggs.  Cook, stirring frequently until eggs are done.  Remove eggs from pan and set aside with the shrimp
3. Add the onion, green onion whites, carrots, peas, mushrooms, spinach, garlic and ginger to the pan, mixing well, Cook until soft and tender, about 5 minutes
4. When the veggies are cooked add the riced cauliflower, soy sauce and rice vinegar to the pan, mixing all ingredients well.  Allow to cook undisturbed for 2-3 minutes, mix thoroughly then allow it to cook another 2 to 3 minutes.  Repeat this procedure until the “rice” has browned nicely throughout.  This can take 10 minutes and is worth the wait as that is when all of the flavor gets blended together
5. Add cooked shrimp and egg back to the pan, mixing well until warmed through
6. Drizzle with toasted sesame oil and garnish with green onion tops to serve

Nutrition:

Makes 4 hardy servings, each with approximately

• 262 calories and
• 34.8 grams protein