04/10/2026
A bariatric-friendly take on a takeout favourite: high protein, low carb, and family-friendly enough that nobody at the table will miss the real thing.
How to Make It
1. Prep the shrimp: Pat 10.7 ounces large shrimp, peeled and deveined dry with paper towel and season lightly with salt and pepper. Dry shrimp sear better — don't skip this step.
2. Cook the shrimp: Heat 1 tbsp of 2 tablespoons avocado oil or light olive oil in a large non-stick pan or wok over high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Remove from pan and set aside.
3. Scramble the eggs: Reduce heat to medium. Add a small drizzle of oil if needed. Crack 2 eggs directly into the pan and scramble gently until just set — slightly underdone is fine, as they'll cook more later. Push to the side of the pan.
4. Sauté aromatics: Add remaining 2 tablespoons avocado oil or light olive oil to the pan. Add 3 garlic cloves, minced and 1 teaspoons fresh ginger, grated and stir-fry for 30–45 seconds until fragrant. Don't let the garlic brown.
5. Fry the cauliflower rice: Add 21.4 ounces cauliflower, riced (fresh or frozen) and 4.3 ounces frozen peas and carrots to the pan. Toss everything together and spread into an even layer. Cook undisturbed for 5 minutes to let the cauliflower get some colour, then stir and cook for another 3 minutes until tender but not mushy.
6. Season and combine: Pour 3 tablespoons low-sodium soy sauce and 1 tablespoons sesame oil over the cauliflower rice and toss well to coat. Fold the scrambled egg back through the rice, breaking it into small pieces as you go.
7. Add shrimp and finish: Return the cooked shrimp to the pan. Toss gently to warm through for about 1 minute. Taste and adjust seasoning. Top with 3 green onions, thinly sliced and serve immediately.
