Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh cauliflower ((grated))
  • 3 large eggs ((lightly beaten))
  • 16-20 fresh shrimp
  • 1 cup frozen peas and carrot
  • ¼ cup chopped scallions, white and light green parts only
  • ¾ cup chopped scallions, green part only
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 3-4 tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil ((pr more to taste))
  • 1 tbsp Shao-Xing wine ((or skip if it's not available))
  • a pinch of salt and black pepper ((to taste))
  • 4 tablespoons + 2 teaspoons neutral oil ((divided - such as canola, vegetable, or peanut oil))

Instruction

  • In a large skillet, heat 2 tsp of oil over medium heat. Scramble the eggs with a pinch of salt until fluffy but still slightly underdone. Transfer to a plate, and set aside.
  • In the same skillet, heat 1 tbsp of oil over medium-high heat. Cook the shrimp with a small pinch of salt until half cooked. Transfer to a plate, and set aside.
  • In a large skillet, heat 3 tablespoons of oil over high heat. Cook the white and light green parts of scallions, and ginger for about 1 minute. Add the minced garlic and stir for 30 seconds. 
  • Add the frozen peas and carrots. Cook until they are no longer frozen, for about 2 minutes. Add the grated cauliflower, cook, and keep stirring for 4 minutes. 
  • Add the soy sauce, Shao Xing wine, and sesame oil. Put the shrimp and eggs into the work. Continue cooking for a few minutes until the shrimp are fully cooked and the cauliflower rice is tender-crisp. Adjust the seasoning with salt and black pepper if needed.