Yields: 3 servings Prep time: 20-25 minutes Cook time: 12-15 minutes
Ingredients
- 3 tablespoons + 1 teaspoon toasted sesame oil, divided (approx. ¼ cup total)
- 2 large eggs, lightly beaten
- 2 ¼ cups riced cauliflower (fresh or frozen, thawed)
- ¾ pound (12 oz / 340g) large shrimp, peeled and deveined
- 2 ¼ cups small broccoli florets
- ¾ cup thinly sliced red bell pepper
- 2 cloves garlic, thinly sliced
- 1 teaspoon grated fresh ginger (optional)
- 2 ¼ tablespoons reduced-sodium soy sauce or tamari
- 1 ½ tablespoons water
- 2 ¼ teaspoons rice vinegar
- ⅜ teaspoon ground black pepper (or to taste)
- 2 tablespoons chopped scallions (green parts), for garnish (optional)
Instructions
- Prepare Egg: Heat 1 teaspoon of the toasted sesame oil in a large wok or deep non-stick skillet over medium-high heat. Pour in the beaten eggs and cook without stirring until set on the bottom (about 30 seconds). Flip carefully and cook for another 15 seconds. Slide the cooked egg sheet onto a cutting board, let cool slightly, then chop into roughly ½-inch pieces. Set aside.
- Stir-Fry Cauliflower: Add another 1 teaspoon of sesame oil to the wok/skillet over high heat. Add the riced cauliflower and spread it out. Cook undisturbed for 3-4 minutes, until it starts to get some browned spots. Transfer the cooked cauliflower to a plate and set aside.
- Stir-Fry Shrimp: Add another 1 teaspoon of sesame oil to the hot wok/skillet. Add the shrimp and stir-fry quickly, stirring frequently, for about 2-3 minutes, just until the shrimp turn pink and opaque. Do not overcook. Transfer the cooked shrimp to the plate with the cauliflower rice.
- Stir-Fry Vegetables: Add the remaining 2 tablespoons of sesame oil to the wok/skillet. Add the broccoli florets, sliced red bell pepper, sliced garlic, and optional grated ginger. Stir-fry over high heat, stirring occasionally, for 4-5 minutes, until the vegetables are tender-crisp and slightly charred in spots.
- Add Sauce: Pour the soy sauce (or tamari), water, and rice vinegar into the wok with the vegetables. Sprinkle with the ground black pepper. Bring the mixture to a boil and cook for about 30 seconds, stirring constantly, allowing the sauce to slightly thicken and coat the vegetables.
- Combine and Serve: Return the cooked cauliflower rice, shrimp, and chopped egg to the wok/skillet with the vegetables and sauce. Toss everything together gently for about 1 minute, just until combined and heated through.
- Garnish: Remove from heat. Garnish generously with the optional chopped scallions. Divide the stir-fry evenly among three bowls or plates and serve immediately.
Recipe Notes:
- Cauliflower Rice: You can buy pre-riced cauliflower or make your own by pulsing cauliflower florets in a food processor until they resemble rice grains. 1 If using frozen, thaw it first and pat dry excess moisture.
1. www.masalamonk.com
- High Heat: Stir-frying requires high heat for best results – ensure your wok/skillet is properly heated before adding ingredients.
- Don’t Overcrowd: Cook ingredients in batches as instructed to allow them to stir-fry properly rather than steam.
- Customization: Feel free to add other quick-cooking vegetables like snap peas, sliced carrots, or mushrooms along with the broccoli and bell pepper.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using toasted sesame oil, large eggs, and optional ginger/scallions. Actual values may vary based on specific brands, shrimp size, and precise measurements.)
- Calories: Approx. 323 kcal
- Total Fat: Approx. 18 g
- Saturated Fat: Approx. 3 g (Estimate)
- Total Carbohydrates: Approx. 12.7 g
- Dietary Fiber: Approx. 4 g (Estimate)
- Total Sugars: Approx. 3 g (Estimate)
- Protein: Approx. 28.3 g
- Sodium: Approx. 425 mg (Estimate)
