Ingredients
1/2 pound peeled and deveined shrimp
1 teaspoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil
1/3 cup chopped red bell pepper
1/2 cup sliced green onions
1 tablespoon bottled minced garlic
4 cups riced cauliflower
1 large egg, lightly beaten
2 tablespoons liquid aminos
1 tablespoon water
NUTRITION INFORMATION
calories 117
fat 4.5 g
satfat 1 g
monofat 0.6 g
protein 12.5 g
carbohydrate 8 g
fiber 2.9 g
cholesterol 118 mg
iron 1 mg
sodium 857 mg
calcium 76 mg
sugars 3.1 g
How to Make It
Combine shrimp, ginger, and crushed red pepper in a small bowl; let stand 5 minutes.
Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1 to 2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done. Add riced cauliflower; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Stir in liquid aminos and water; cook until thoroughly heated.
Oxmoor House
Cooking Light DT
