Shrimp Fried Rice
Serves 2
Ingredients
2 cups cooked long grain rice, cooled
2 large eggs
8 oz. shrimp, peeled & deveined
1/2 small onion, diced
1 garlic clove, minced
1/2 cup carrot, diced
1/2 cup frozen peas
1 cup riced cauliflower
2 Tbsp canola oil
1/4 cup low sodium soy sauce
1 Tbsp chili-garlic sauce
1 tsp dark sesame oil
Method
Heat a non-stick skillet or wok on MED-HI heat and spray with canola oil. Scramble the eggs in a small bowl and cook in the skillet. Remove and set aside.
Spray the skillet again and cook shrimps, seasoning with salt and pepper. Remove and set aside with the eggs.
Spray the skillet again and add onion, garlic, carrot. Cook for a couple minutes then add peas and cook for a minute before adding about a 1/4 cup of water. Let it steam the vegetables for a few minutes then add the riced cauliflower and stir until hot. Season with salt and pepper.
Push all the veggies to one side of the pan, add canola oil to the other side and heat. Add the rice to the canola oil and leave it for a minute to let it cook. Using a spatula or wooden spoon, stir the oil into the rice, cooking for a couple more minutes before adding the egg and shrimp back to the skillet and mixing everything together.
Add the soy sauce, chili-garlic sauce, and sesame oil and stir until heated through, breaking up the eggs if you have not already. Check the seasoning and add some salt and pepper if necessary.
