Shrimp Fried Cauliflower Rice

Source

Prep Time	Cook Time	Total Time	Servings
		20 minutes

Ingredients

• 130 g shrimp, peeled and deveined
  
• ⅛ teaspoon chili powder
  
• 1 teaspoon extra-virgin olive oil
  
• 1 egg
  
• 100 g cauliflower rice
  
• 90 g red bell pepper, diced
  
• 1½ tablespoons soy sauce
  
• 1 green onion, sliced
  
• 75 g cooked brown rice

Instructions

1. Cook brown rice according to package instructions or in a rice cooker.
   
2. Season shrimp with chili powder. Heat a skillet over medium heat and lightly coat with nonstick spray. Cook shrimp for about 3 minutes per side, until opaque. Remove and set aside.
   
3. In the same pan, scramble the egg until cooked through. Remove and set aside.
   
4. Add olive oil to the pan, followed by cauliflower rice and red bell pepper. Cook undisturbed for 3–4 minutes to crisp the cauliflower rice, then stir and cook for another 5 minutes.
   
5. Add soy sauce and stir to combine. Return shrimp, brown rice, and scrambled egg to the pan, stirring until everything is evenly mixed and heated through.
   
6. Top with sliced green onion and serve warm. Enjoy!

Notes

• For extra flavor, add minced garlic or a splash of sesame oil.
  
• Substitute tamari for soy sauce if gluten-free.
  
• Great for meal prep — keeps up to 3 days in the refrigerator.