TOTAL: 21 MINUTES

SERVES: 4

Curb your takeout cravings with the help of riced cauliflower.

- 1 1/4 pounds peeled and deveined shrimp

- 1 teaspoon grated peeled fresh ginger

- 3 tablespoons dark sesame oil

- 1/2 cup sliced green onions plus additional for garnish

- 1 tablespoon bottled minced garlic

- 4 cups riced cauliflower

- 2 large eggs, lightly beaten

- 2 tablespoons reduced-sodium soy sauce

- 1 tablespoon water

- 6 tablespoons chopped peanuts

 

1. Combine shrimp and ginger in a small bowl; let stand for 5 minutes.

2. Heat oil in a large nonstick skillet over high. Add green onions and garlic; stir-fry 1 to 2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done. Add riced cauliflower; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of of pan, forming a well in center. Add eggs to center of pan; cook 30 seconds. Toss with rice mixture; stir-fry until egg is cooked.

3. Stir in soy sauce and water; cook until thoroughly heated. Sprinkle each serving evenly with peanuts; top with green onions, if desired.

SERVING SIZE: about 1 1/4 cups and 1 1/2 Tbsp. peanuts

CALORIES: 367

FAT: 20g (sat 3g, unsat 15g)

PROTEIN: 37g

CARB: 8g

FIBER: 3g

SUGARS: 3g

SODIUM: 514mg

CALC: 12% DV

POTASSIUM: 16% DV