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Makes 4 servings
Total Time: 30 minutes
Ingredients:
- 2 tbsp olive oil, divided
- 2 whole eggs + 4 egg whites
- ¼ tsp each: salt & pepper
- 2 garlic cloves, minced
- 2 scallions, minced
- 1½ lbs. raw shrimp, peeled and deveined
- 1 cup diced bell pepper (any color)
- 1 cup chopped green beans
- 4 cups riced cauliflower
- 2 tbsp soy sauce
Directions
1. In a wok or non-stick skillet, heat one tablespoon of oil on medium-high. Pour in eggs and scramble. Season with salt and pepper, remove from heat, and set aside.
2. Return wok or non-stick skillet to stove-top and heat remaining oil. Add garlic and scallions and cook until aromatic, about 1 to 2 minutes.
3. Add shrimp and cook about 2 minutes.
4. Add bell peppers and green beans, and cook 1 minute.
5. Add cauliflower and soy sauce; toss well.
6. Once shrimp and vegetables are cooked, fold in scrambled eggs. Divide into 4 equal portions, and serve.
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