- 1 pound shrimp peeled and deveined
- 1 tsp chinese seasoning salt (or to taste)
- ¼ teaspoon pepper
- 2 large eggs
- 1 head cauliflower riced or grated to resemble rice
- 1 medium onion diced
- 5 scallions diced whites and greens separated
- 2 cups peas and carrots (thawed)
- 2 cloves garlic grated
- 1 tablespoon fresh ginger minced
- ¼ cup soy sauce low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.