If you’re like me, you love the fried rice from Hibachi places, but feel like death after eating it that’s because their fried rice is loaded with butter, simple carbs, and tons of salt. This version of fried “rice” uses cauliflower instead of white rice, and you can’t even tell the difference! It also won’t leave you posted up on the couch all night with a stomach ache
Servings: 4
Calories per serving: 177 cal
Protein per serving: 36 g
Carbs per serving: 13 g
Ingredients:
1 head cauliflower
1.5 lb raw, peeled shrimp
½ cup carrots
½ cup peas
½ cup broccoli florets
2 tablespoon low-sodium soy sauce
2 eggs
1tsp sriracha
Juice of ½ lime
Salt and pepper to taste
Directions:
1. Rinse cauliflower and cut into chunks. Place in a food processor to create “rice” (or just look for riced cauliflower in the frozen section of the grocery store)
2. Spray pan with olive oil, and place over medium-high heat on stovetop. Add shrimp, and cook until all shrimp is thoroughly pink
3. Add cauliflower, carrots, peas, and broccoli and cook for 5-6 mins. Then, clear a circle in the pan in the middle of the mixture and add eggs to the center. Whisk eggs around in pan until they appear scrambled, then mix them up with the rest of the ingredients in the pan
4. Add soy sauce, sriracha, lime juice, and salt and pepper and cook for 1-2 more minutes
5. Remove from heat and enjoy!
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