Cauliflower Fried Rice with Shrimp

Ingredients

• 1 1/2 lb (680 g) raw shrimp, peeled and deveined
• 1 1/4 lb (20 oz / 567 g) riced cauliflower, fresh or frozen
• 4 large eggs, beaten
• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp (14 g) butter
• 4 green onions, sliced, whites and greens kept separate
• 1 tsp (5 ml) toasted sesame oil (optional)
• 1 tsp fresh ginger, grated (optional)
• Sriracha to finish (optional)
• 2 tbsp (30 ml) avocado oil, divided
• 3 cloves garlic, minced
• 1/2 tsp salt, 1/4 tsp pepper

How to make it

1. Prep everythingPat the shrimp dry and season with the salt and pepper. Beat the 4 eggs in a bowl, mince the garlic, grate the ginger and slice the green onions, keeping whites and greens apart. If the riced cauliflower is frozen, microwave it 4 minutes, then squeeze it hard in a clean towel to remove the water.
2. Cook the shrimpHeat 1 tbsp avocado oil in a large 12-inch (30 cm) skillet or wok over high heat until it shimmers. Add the shrimp in one layer and cook 1 to 2 minutes per side, until pink, curled into a C shape and 145°F (63°C). Move them to a plate.
3. Scramble the eggsAdd the butter to the pan over medium heat, pour in the eggs and stir gently for 1 to 2 minutes until just set in soft curds. Move them to the plate with the shrimp.
4. Fry the cauliflowerTurn the heat back to high, add the remaining 1 tbsp oil, the garlic, ginger and green onion whites and stir for 30 seconds. Add the cauliflower, spread it flat and let it sit 2 minutes to brown, then stir and cook 3 to 4 minutes more until tender with some golden bits.
5. Toss and serveAdd the soy sauce, shrimp and eggs and toss for 1 minute until hot and evenly coated. Turn off the heat, drizzle with sesame oil and top with green onion greens and sriracha. Leftovers keep 3 days in the fridge; reheat in a hot skillet for best texture.