Dinner · 25 min · chinese

Shrimp Cauliflower Fried Rice

A Chinese dinner built around shrimp and cauliflower rice — on the table in 25 minutes. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Naturally keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Shrimp
• 4 cups Cauliflower rice
• 3 Eggs
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Avocado oil
• 3 cloves Garlic
• 1 tbsp Ginger
• 4 Green onions

Steps

1. Pat the shrimp very dry and season with salt and pepper — moisture is the enemy of a good sear.
2. Sear the shrimp in a ripping-hot wok with 1 tablespoon of avocado oil, 90 seconds per side, until pink and curled; set aside.
3. Scramble the beaten eggs in the wok until just set, then break into ribbons and set aside with the shrimp.
4. Add the remaining oil and the cauliflower rice; spread it flat and leave it undisturbed 2 minutes so it toasts instead of steaming.
5. Stir in the garlic and ginger; toss 2 minutes until intensely fragrant.
6. Return the shrimp and eggs to the wok; drizzle the soy sauce and sesame oil around the hot edges so they sizzle before hitting the food.
7. Toss 1 minute, shower with sliced green onions, and taste — it should be savory with toasty edges.

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