A healthy and low-carb twist on traditional fried rice, made with shrimp and cauliflower rice for a light yet flavorful meal.

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Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
In the same skillet, add remaining sesame oil and sauté onion and garlic until fragrant, about 2 minutes.
Add peas and carrots and cook for another 3-4 minutes until tender.
Push the veggies to one side of the skillet and pour in the beaten eggs on the other side. Scramble the eggs until cooked through.
Add cauliflower rice to the skillet and stir everything together.
Pour in the soy sauce and mix well. Cook for another 5-6 minutes, stirring occasionally, until the cauliflower is tender.
Return the shrimp to the skillet and stir in green onions. Season with salt and pepper to taste.
Serve hot and enjoy!