(Serves 4)



10-15 raw shrimp, peeled and de-veined with tails removed

½ tsp corn starch

1 egg

2 cups cooked cauliflower rice (recipe link is listed above)

¼ cups frozen peas, defrosted

¼ cups frozen diced carrots, defrosted (or 1 medium carrot, diced)

2 cloves garlic, minced

1 green onion, white part and green part separated

1 tbs soy sauce

1 tsp sesame oil

canola or vegetable oil

salt and pepper, to taste



Place the raw shrimp in a bowl and mix with corn starch and salt & pepper to taste. Allow the shrimp to sit in the mix for at least 10 minutes. (I usually prep the shrimp, then do the rest of the prep work which ends up being 10+ minutes anyway.) Heat your frying pan or wok to medium w/ 1 Tbsp. of cooking oil. When the oil is hot enough, place the shrimp in the pan in a single layer and allow to cook for a minute or two undisturbed. Flip the shrimp and cook for another minute or two. Remove the shrimp from the pan and onto a plate. Pour another Tbsp. of oil into the pan and allow the oil to heat up again. Crack the egg into the pan and let it cook for half a minute, then add salt and pepper to taste and scramble the egg with your spatula or spoon. Remove the egg from the pan and place it on the same plate as the shrimp. Add another Tbsp. of oil into the pan and crank the heat to medium high. When the oil is hot, add the minced garlic and white part of the green onion and cook until fragrant, ~15-20 seconds. Add the carrots and peas and stir to mix. (If you use fresh carrots, allow the carrots to cook for a minute before adding the peas.) Add the cauliflower rice and stir to mix well. Add the shrimp and egg on your side plate and mix again. Add the soy sauce and sesame oil and stir to mix. Continue mixing until the cauliflower rice has heated up, about 3-4 minutes. Remove from the wok or pan and serve immediately. *Umami Holiday*

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