Shrimp Fried Cauliflower Rice Recipe

Shrimp Fried Cauliflower Rice Recipe


2 tbsp canola oil, divided
2 whole eggs + 4 egg whites
¼ tsp each: salt & pepper
2 garlic cloves, minced
2 scallions, minced
1½ lbs. raw shrimp, peeled and deveined
1 cup diced bell pepper (any color)
1 cup chopped green beans
4 cups riced cauliflower
2 tbsp soy sauce


1. In a wok or non-stick skillet, heat one tablespoon of oil on medium-high. Pour in eggs and scramble. Season with salt and pepper, remove from heat, and set aside.
2. Return wok or non-stick skillet to stove-top and heat remaining oil. Add garlic and scallions and cook until aromatic, about 1 to 2 minutes.
3. Add shrimp and cook about 2 minutes.
4. Add bell peppers and green beans, and cook one minute.
5. Add cauliflower and soy sauce; toss well.
6. Once shrimp and vegetables are cooked, fold in scrambled eggs. Divide into 4 equal portions, and serve.

Per serving: 300 calories, 11g fat, 12g carbohydrate, 40g protein

Yield: 4 servings
Complete Lean & Green Meal: 1 leanest, 2 healthy fats, 3 green, 3 condiments