Shrimp Fried Cauliflower Rice
Lunch - Brunch - Dinner
Recipe is becoming one of my favorite dishes, so I thought I'd shard. This five-ingredient main is a great way to get more seafood into your weeknight rotation. I suggest you make your own cauliflower rice by pulsing cauliflower florets in a food processor until crumbled. It's really easy. However, if you do not have the time or a food processor, simply buy riced cauliflower in the frozen section of the grocery store (green giant if a good one)
3 Tbsp. Maine-ly Drizzle's Sesame Oil, divided
- 10 oz. medium shrimp, peeled and deveined
- 5 large eggs, lightly beaten
- 1 cup sliced green onions, divided
- 16 oz. fresh or frozen riced cauliflower
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
Heat 1+ 1/2 teaspoons Maine-ly Drizzle's sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.
Return pan to medium-high. Add 1 + 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions