Shrimp Fried Cauliflower Rice
Loaded with vegetables and delicious shrimp
Ingredients
- 1 lb medium raw shrimp peeled and deveined
- Adams Reserve TM Southwest Ancho sear-n-crust rub seasoning
- 1 TBS sesame oil
- 1 small yellow onion finely diced
- 3 cups ~16 oz frozen mix vegetables (broccoli, carrots, water chestnuts)
- 2 TBS garlic squeeze tube
- 2 large eggs beaten
- 3 cups 14 oz cauliflower rice
Sauce
- 3 TBS soy sauce
- 1½ TBS ginger squeeze tube
- 2 TBS rice wine vinegar
- 1 TBS oyster sauce
- 2 tsp sriracha sauce
- 2 green onions finely sliced
Instructions
- Season raw shrimp with Ancho Seasoning and grill in skillet over medium heat until ~ ¾ cooked, about 4-5 mins. Set aside.
- Heat the sesame oil in a deep non-stick sauté pan over medium-high heat. Add the yellow onion and cook, stirring often, until it becomes soft and translucent, 3-4 mins. Add the garlic and continue to stir.
- Add the frozen vegetables continuing to stir until the vegetables start to soften.
- Move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook. Stir constantly until they are scrambled, ~2 mins. Once eggs are scrambled, mix with vegetables.
- Add the cauliflower rice, shrimp, and sauce. Cook, stirring constantly, until the cauliflower rice softens, 3-4 mins. Turn off the heat and stir in the green onions.