Ingredients

The following ingredients have 4 Servings
  • 1 medium cauliflower (grated)
  • 2 tbsp vegetable oil
  • 1 lb raw jumbo shrimp (peeled and deveined)
  • salt and pepper (to taste)
  • 3 large eggs (beaten)
  • 1 cup diced carrots (fresh or frozen)
  • 2 tbsp garlic (minced)
  • 2 tbsp ginger (peeled minced)
  • 3/4 cup peas (fresh or frozen)
  • 2 tbsp soy sauce
  • 1/2 tsp Asian sesame oil (optional)
  • green onion (minced)

Instruction

  • Using a box grater or food processor, shred the cauliflower into coarse breadcrumb-size pieces and set aside.
  • Get all other ingredients ready. Then place a large skillet or wok over medium-high heat. 
  • To the pan add 1 tbsp oil followed by shrimp. Season with salt and pepper to taste, and then fry one minute per side. Remove from heat and reserve.
  • Wipe the pan clean and return to the heat. Add 1 tbsp oil followed by carrots, garlic and ginger, frying for one minute.
  • Add the cauliflower peas to the pan and fry for 5 minutes. 
  • Add the peas, soy sauce and sesame oil, and fry for another minute. 
  • Make a 5-6 inch space in the middle of the pan and add in the beaten eggs. Scramble the eggs using a spatula or spoon, and then mix into the cauliflower.
  • Add the reserved shrimp and toss with optional green onion. Serve and enjoy!