Make your own takeout but swap the white rice for riced cauliflower! This fried “rice” dish is packed with pea pods and carrots for color and water chestnuts for crunch. Plus, shrimp is a quick cooking protein when time is of the essence. Finish each dish with thinly sliced green onion and a sprinkle of sesame seeds for restaurant-style presentation.
3 tablespoons toasted sesame oil, divided
1 pound medium shrimp, peeled and deveined
1 garlic clove, minced
1 teaspoon minced fresh ginger
3 eggs, lightly beaten
1/2 cup sliced pea pods
1/2 cup julienne cut carrots
1 (5 ounce) can sliced water chestnuts, drained
16 ounces fresh or frozen riced cauliflower
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup thinly sliced green onions
1 teaspoon sesame seeds
Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the shrimp, garlic, and ginger. Cook for 3 minutes, or until the shrimp are opaque. Remove the shrimp from pan and set aside.
Add 1 teaspoon of the sesame oil to the pan and add the eggs. Cook for 2 minutes or until almost set, stirring once. Fold the cooked eggs in half and remove from the pan to a cutting board. Cool and cut into 1/2-inch pieces.
Heat the remaining 2 tablespoons of sesame oil in the pan over medium-high. Add the pea pods, carrots, water chestnuts, and riced cauliflower. Cook for 5 minutes, without stirring, or until lightly browned. Return the shrimp and eggs to the pan. Season with salt and pepper and toss to combine. To serve, top with green onions and sesame seeds.
Calories: 280 kcal | Carbohydrates: 12g | Protein: 23g | Fat: 16g | Cholesterol: 280 mg | Sodium: 840mg | Potassium: 420 mg | Fiber: 4 g | Sugar: 4g
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