Ingredients
Nutrition per serving
- Calories
- 280
- Protein
- 33 g
- Carbs
- 15 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 1,140 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat 1 tsp of the oil in a large skillet or wok over medium-high heat. Scramble the eggs until just set, then tip onto a plate.
Add another 1 tsp oil and the shrimp. Cook until pink, about 1 minute per side, then add to the eggs.
Add the rest of the oil, the garlic and ginger for 30 seconds, then the cauliflower and peas and carrots. Spread out and cook without stirring for 2 minutes so it browns, then stir-fry until tender but not mushy.
Add the soy sauce, sesame oil, shrimp, eggs and most of the scallions. Toss for 1 minute until hot. Top with the remaining scallions.
Tips
- Frozen riced cauliflower works well; cook it straight from frozen and let the water steam off before stirring.
- Leave the cauliflower alone for the first couple of minutes so it browns instead of steaming.
- Use tamari to make it gluten-free.
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Gear that helps
- Carbon-steel wok Gets screaming hot for real stir-fry flavor.
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Splatter screen Keeps hot oil in the pan, not on you.
- Stainless skillet Sears hard and builds a pan sauce.
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