Ingredients
Fried Rice
- 4 cups Cauliflower Rice See notes for recipe. You can use real rice too.
- 3 tbs Olive Oil I used garlic infused for this cook. You could sub butter if you wanted.
- 3 tbs Soy Sauce Add more at the end to your liking
- 1.5 tbs Ginger Freshly Grated
- 3 ea Eggs
- 2 ea Cloves Garlic Minced
- 1/2 ea Onion Diced
- 3/4 cup Corn Frozen
- 3/4 cup Peas Frozen
- 1/2 tsp White Pepper
- 1/2 tsp Sesame Oil
- 1 ea Chives Chopped
- 1 ea Sesame Seeds To Garnish
- 1 ea Any other veggies you like
Shrimp
- 18 ea Shrimp Use more or less (Or your own protein)
- 4 tbs White Cooking Wine
Instructions
- Gather and prep your ingredients
- Combine the soy sauce, 1 tbs of olive oil, ginger, and pepper. Stir until well mixed. Set aside.
- Beat the eggs in a separate bowl.
- Heat 1 tbs of olive oil over low heat in a large frying pan. Add the eggs and cook. To get the right texture, I don't "scramble them" as they cook. I cook until I can flip an egg "pancake". After flipping, I finish cooking them and then use a spatula to break them into pieces. Set aside.
- If cooking shrimp, peel them.
- Put shrimp in a frying pan over medium heat. Add the wine.
- Flip shrimp halfway through cooking. Then remove and set aside.
- Heat your wok (or large pan) over medium high heat. Add the last 1 tbs of olive oil.
- Put your onion and garlic in the wok.
- Stir until the onions are soft.
- Add the peas, corn, and any other veggies. Stir and cook until proper texture is reached.
- Add the chives, rice, eggs, sauce, shrimp (or other protein), and sesame oil.
- Stir until everything is integrated, tender, and hot (but not so hot that you're burning it).
- Garnish with the sesame seeds. Serve & Enjoy!
Notes
- You can prepare this recipe stove top (you don’t need to use a wok) or on a griddle.
- My recipe for Cauliflower Rice.
- This entire dish (excluding the protein of your choice) is a total of 1,100 calories and it’s enough to feed 4 adults!
- If you want some extra flavor, add some Sriracha hot sauce or soy sauce after you’ve plated the dish.
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