A very large, fast-cooking skillet of cauliflower rice, shrimp, vegetables, and egg with garlic, ginger, soy sauce, and plenty of heat. Especially lean; a lot of food without spending many calories on added fat.
6 oz (170 g) frozen peas-and-carrots or mixed vegetables
2 large eggs
2 teaspoons (10 mL) olive oil
3 tablespoons (45 mL) reduced-sodium soy sauce
4 cloves garlic, minced, about 12 g
1 tablespoon fresh ginger, minced or grated, about 10 g
1 teaspoon crushed red pepper flakes, or to taste
1-2 teaspoons hot sauce or chili-garlic sauce, optional
Black pepper to taste
Juice of 1/2 lime, optional
Round whole items like eggs to what makes sense.
Method
Pat the shrimp dry with paper towels and season lightly with black pepper.
Heat a large skillet or wok over medium-high to high heat. Add 1 teaspoon of the olive oil.
Add the shrimp in a single layer and cook for about 1-2 minutes per side, just until pink and opaque. Remove the shrimp from the skillet and set aside.
Add the frozen cauliflower rice and mixed vegetables to the same skillet.
Cook uncovered for 6-8 minutes, stirring occasionally, until the vegetables are hot and the cauliflower has released and cooked off much of its moisture.
Add the garlic, ginger, crushed red pepper, and optional chili sauce. Cook for 30-60 seconds, stirring constantly.
Push the cauliflower mixture to one side of the skillet.
Add the remaining teaspoon of olive oil to the empty side and crack in the eggs.
Scramble the eggs with the spatula, chopping them into small pieces as they cook.
Mix the egg into the cauliflower mixture.
Return the shrimp to the skillet.
Add the soy sauce and toss everything together over high heat for 1-2 minutes.
Finish with lime juice if desired. Taste and adjust heat or soy sauce before serving.
Nutrition
Partial. 0 of 12 ingredients have a resolved food record, so these numbers are a floor, not a total.