Name: Cauliflower "Fried Rice" with Shrimp, Egg, Edamame & Carrot
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 cups edamame; 6 eggs; 3 (340 g) bags frozen, riced cauliflower; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (283 g) bags shredded carrots; black pepper; garlic powder; salt; stir-fry sauce; toasted sesame oil

Cauliflower "Fried Rice" with Shrimp, Egg, Edamame & CarrotCauliflower "Fried Rice" with Shrimp, Egg, Edamame & Carrot — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

3 cups edamame

6 eggs

3 (340 g) bags frozen, riced cauliflower

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (283 g) bags shredded carrots

black pepper

garlic powder

salt

stir-fry sauce

toasted sesame oil

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add shrimp and cook, stirring occasionally, until opaque, 4-5 minutes. Transfer to a large plate and set aside. (Reserve pot for the next step.)

Return the pot to medium-high heat, add more oil, and swirl to coat the bottom. Add riced cauliflower, carrots, edamame, and spices; cook, stirring occasionally, until softened, 7-8 minutes.

Meanwhile, place eggs, salt, and pepper in a medium bowl. Whisk to combine.

When the veggies are done, add egg to the pot and cook, stirring constantly, until set and no longer runny.

Return cooked shrimp to the pot. Add stir-fry sauce, stir to combine, and continue to cook until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide "fried rice" between plates or bowls. Enjoy!

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