2 large eggs
1/2 onion, finely diced
1 tbs garlic, minced
3/4 cup frozen diced carrots
3/4 frozen peas
12 oz frozen shrimp
2 cups quinoa or cauliflower rice (see how-to below)
2 green onions, diced
3-4 tbs soy sauce (reduced sodium) or Bragg’s liquid aminos
Cauliflower Rice How To:
Needed: 1 medium to large head of cauliflower
1. Was cauliflower and cut in half (save the other half or double this recipe)! Break cauliflower into segments and place in a food processor. Pulse until it reaches a rice-like texture.
2. Place cauliflower in microwave safe bowl and microwave for 8 minutes (don’t add water or cover).
1. Spray a large non-stick skillet with cooking spray and put over medium heat. Add in the eggs, scramble around, and cook for a few minutes until they’re cooked through. Use a spatula to break the eggs apart into small pieces – then remove the eggs and set aside.
2. Re-spray the pan with cooking spray, and add in the diced onion and 1/4 cup water. Cook for a few minutes until the onions are tender and translucent. Add in the garlic and saute for a minute or two longer, or until the onions and garlic are starting to get lightly golden brown.
3. Add carrot/pea blend. Stir in with onions/garlic. Toss in shrimp and stir-fry for a few minutes, or until the shrimp is cooked through and the veggies are just starting to get tender.
4. Prepare the quinoa: prepare according to package directions, and set aside OR Prepare the cauliflower rice: (directions found above under Ingredients)
5. Add the cooked ‘rice’ or quinoa into the pan (and green onions if you chose). Add soy sauce to the pan and stir to incorporate. Add the cooked scrambled eggs and to stir again to incorporate. When everything is just about heated through, remove the fried rice from the heat and serve warm.
4 servings (3 oz meat/1 cup rice/veggies)
Calories per serving: 255 | Fat: 6 g | Carbs: 31 g | Fiber: 4 g | Sugar: 1 g | Protein: 26 g
Calories per serving: 185 | Fat: 4 g | Carbs: 14 g | Fiber: 4 g | Sugar: 2 g | Protein: 25 g
Photo & Recipe credited to DashingDish.com