Shrimp Fried “Rice” – (gluten free, grain free)
Rice is heavy in carbs, making weight management difficult. How about exchanging it for a vegetable without compromising the flavor and texture? Try this fried “rice” and see for yourself.
- 1.5 Tbsp sesame oil
- 3 eggs
- 1.5 cups cauliflower, roughly chopped
- 1 red pepper, roughly chopped
- 1 medium onion, roughly chopped
- 6 -8 medium button mushrooms, roughly chopped
- 1 cup cooked, frozen shrimp
- sea salt & pepper to taste
- Omega Crunch Roasted Garlic Shelled Flax
Whisk the eggs until they are lightly beaten. Add approx. 0.5 Tbsp of sesame oil to a wok or large frying pan. Pour in the beaten eggs and stir over medium heat until they are lightly scrambled, but not overly dry. Remove from pan and set aside. In a food processor, pulse together the raw cauliflower, red pepper, onion and mushrooms until the pieces are as small as rice grains. Add the remaining sesame oil to your wok or large pan and heat over medium high heat. Once the oil is hot, add the cauliflower mix and frozen cooked shrimp. Cook until the vegetables are tender. Add the previously scrambled egg. Salt and pepper to taste. Top with Omega Crunch Roasted Garlic shelled flax. If you can tolerate soy, serve with tamari soy sauce.
Nutritional Info Per Serving:
214 cals, 9g carbs, 13g fat, 13g protein, 5g sugar, 3g fiber