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Shrimp Fried Cauliflower Rice

Loaded with vegetables and delicious shrimp
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 6

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.