Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Stir-Fried Cauliflower with Egg and Shrimp
A low-carb, "fried rice" style dish where finely chopped cauliflower is sautéed with succulent shrimp and scrambled eggs. Seasoned with ginger, garlic, and a splash of soy sauce, it offers all the comfort of takeout with a fraction of the calories. This one-pan meal is perfect for a fast, healthy dinner that doesn't sacrifice bold Asian flavors.
A low-carb, "fried rice" style dish where finely chopped cauliflower is sautéed with succulent shrimp and scrambled eggs. Seasoned with ginger, garlic, and a splash of soy sauce, it offers all the comfort of takeout with a fraction of the calories. This one-pan meal is perfect for a fast, healthy dinner that doesn't sacrifice bold Asian flavors.
Ingredients
- 300 g Cauliflower
- 1 piece(s) Egg
- 125 g Shrimp
- 10 tbsp Yellow Mustard
- 80 g Sherdded Gouda Cheese
- 1 tbsp Olive Oil
- 1 tbsp Chopped Chives
Instructions
- Beat the eggs and season with yellow mustard, salt and black pepper.
- Cut the cauliflower into bite-sized pieces and cook in boiling water for 1 minute. Then drain.
- Turn on the heat and add the olive oil to the pan.
- Add cauliflower and sauté until the cauliflower is lightly browned.
- Add the shrimp and stir-fry until the shrimp become opaque. Pour the egg mixture over evenly.
- When the egg mixture is basically solidified, turn off the heat and add the grated gouda cheese.
- Serve in bowls, sprinkle with chives and enjoy!
Storage and Meal Prep Tips
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