Shrimp and Cauliflower Fried Rice

INGREDIENTS

• 1 tbsp olive oil
• 16 large raw shrimp, peeled and deveined
• 1 1/2 tbsp tablespoons sesame oil
• 1 (12-ounce) package frozen riced cauliflower
• 3/4 cup low-sodium vegetable broth
• 1 cup diced carrot
• 1/2 cup frozen peas
• 2 tsp minced fresh ginger
• 2 tsp minced garlic
• 4 scallions, chopped
• 1 tbsp reduced-sodium tamari soy sauce

INSTRUCTIONS

• Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, for 1 1⁄2 minutes. Remove from skillet and set aside.
• Add sesame oil, riced cauliflower, vegetable broth, carrots, peas, ginger, and garlic to the skillet and stir fry for 6 minutes, or until carrots are tender.
• Return the shrimp to the skillet and add scallions and tamari sauce. Stir fry 1 additional minute before serving.

NOTES