Shrimp and Cauliflower Fried Rice

A lighter, gluten-free take on fried rice using cauliflower rice. Loaded with shrimp, vegetables, and a savoury tamari sauce — ready in 20 minutes.

Ingredients

• •300g (10 oz) shrimp, peeled and deveined
• •1 small head cauliflower, grated or blitzed into rice
• •2 eggs, beaten
• •1 cup frozen peas and carrots
• •3 spring onions, sliced
• •2 cloves garlic, minced
• •2 tablespoons tamari (gluten-free soy sauce)
• •1 teaspoon sesame oil
• •1 tablespoon vegetable oil
• •Salt and pepper, to taste

Instructions

1. 1. Heat vegetable oil in a large wok or skillet over high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes until pink. Remove and set aside.
2. 2. In the same pan, add garlic and cook for 30 seconds. Add frozen vegetables and cook for 2 minutes.
3. 3. Push vegetables to the side, pour in the beaten eggs, and scramble until just set. Mix everything together.
4. 4. Add cauliflower rice and stir-fry for 4–5 minutes until cooked through and slightly golden.
5. 5. Return shrimp to the pan. Pour over tamari and sesame oil. Toss everything together. Serve topped with spring onions.