- 3 tablespoons Olive Oil, divided
- 2 tablespoons Sesame Oil
- 12 ounces Shrimp, peeled and deveined
- 5 large Eggs, beaten
- 1 pound bag Cauliflower Rice, fresh or frozen
- 3 tablespoons Soy Sauce
- 1/2 teaspoon Black Pepper
- 1/4 cup Sliced Green Onions
Heat a large skillet over medium high heat. Add 1 tablespoon oil, swirling to coat the pan. Add shrimp and cook for 3-5 minutes until pink and cooked through. Remove from pan and keep warm.
Return the pan to heat and add eggs. Stir to scramble until eggs are cooked. Remove from pan.
Return the pan to the heat, add remaining 2 tablespoons olive oil to the pan. Add cauliflower rice to the pan and cook for 10-15 minutes, stirring occasionally, until lightly browned and tender. Mix in soy sauce, sesame oil and black pepper stirring to coat. Add shrimp and eggs to the pan, cooking until everything is hot.
Serve immediately topped with green onions.