Veggie-packed fried rice with shrimp
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Remembering a time before supermarkets started selling already-riced cauliflower just makes us sad. Look for it in the produce section or the freezer aisle. If using frozen, make sure to add a few minutes of extra cooking time.
Ingredients
Cooking spray
4 spray(s)
Uncooked shrimp
0.5 pound(s)
Sesame oil
1 Tbsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Frozen peas and carrots
1 cup(s)
Uncooked Canadian bacon
3 slice(s)
Red bell pepper(s)
1 small
Egg(s)
1 item(s), large
Uncooked cauliflower rice
3 cup(s)
Garlic clove
2 clove(s)
Fresh ginger
2 tsp
Uncooked scallion(s)
6 medium
Low sodium soy sauce
2 Tbsp
Unseasoned rice vinegar
1 tsp
Lime wedge(s)
2 wedge(s)
Instructions
1
In a medium bowl, toss the shrimp with 1 tsp oil and season with the salt and black pepper. Coat a 12-inch nonstick skillet with cooking spray and heat on medium-high. Add the shrimp and cook until firm, 2 to 3 minutes per side. Transfer to a plate.
2
In the same skillet, add the remaining 2 tsp oil and heat on medium-high. Add the peas and carrots, bacon, and bell pepper and cook until tender, 3 to 4 minutes, stirring often. If the vegetables are sticking to the pan, add 1 tbsp water.
3
Push the vegetables to one side of the skillet and add the egg to the empty side of the pan. Cook for 1 to 2 minutes, stirring occasionally to break up the egg. Stir in the cauliflower, garlic, ginger, and white scallion parts and cook for 2 minutes. Stir in the soy sauce, rice vinegar, and the shrimp with any accumulated juices. Cook until the flavors blend, 1 to 2 minutes, stirring often. Garnish with the green scallion parts. Serve with lime wedges and sriracha (if using).
4
Serving size: 2 cups
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