Shrimp Fried Cauliflower Rice Bowl

Instructions

1. Using the largest holes on a grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice or to the size of a pea. Set aside.

2. In a medium-sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.

3. Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of vegetable oil to the pan, swirl to coat.

4. Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, then flip and cook for another 30 seconds. The shrimp should be pink and cooked through, being careful not to overcook. Transfer to a large plate and set aside.

5. Reduce the heat to medium and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. Once the eggs are almost fully cooked, transfer to the plate with the shrimp.

6. Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.

7. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.

8. Add the carrots and cook for 2 minutes, until tender. Add the peas and cook for 1 minute.

9. Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.