AuthorDawn NoltCategoryGluten Free, Main DishesDifficultyBeginnerLooking for a healthy, clean take on fried rice? Cauliflower rice is easy to make, tasty, low carb and gluten-free.
Heat 1 1/2 tsp. oil in large pan over medium-high heat. Add eggs; cook until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cut into pieces.
Heat 2 T. sesame oil in pan over medium heat. Add 3/4 cup green onions and cauliflower; cook 5 minutes, or until browned. (Don't stir too much.) Season with salt and pepper.
In separate skillet, heat 1 1/2 tsp. sesame oil over medium-high heat. Add shrimp; cook for 3 minutes.
Layer ingredients in a dish; riced cauliflower first, topped with eggs and finally with shrimp.
Instead of layering ingredients in a dish, you can stir them together in skillet and serve. Yum-Yum Sauce, a Japanese sauce often served with shrimp, completes this mouth-watering main dish.
Ingredients
Directions
Heat 1 1/2 tsp. oil in large pan over medium-high heat. Add eggs; cook until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cut into pieces.
Heat 2 T. sesame oil in pan over medium heat. Add 3/4 cup green onions and cauliflower; cook 5 minutes, or until browned. (Don't stir too much.) Season with salt and pepper.
In separate skillet, heat 1 1/2 tsp. sesame oil over medium-high heat. Add shrimp; cook for 3 minutes.
Layer ingredients in a dish; riced cauliflower first, topped with eggs and finally with shrimp.
Instead of layering ingredients in a dish, you can stir them together in skillet and serve. Yum-Yum Sauce, a Japanese sauce often served with shrimp, completes this mouth-watering main dish.
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