A low-carb, high-protein dish where cauliflower replaces traditional rice, stir-fried with shrimp and vegetables for a healthy, flavorful meal.

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Heat 1/2 tbsp sesame oil in a large pan over medium-high heat. Cook the shrimp for about 2 minutes per side until opaque. Remove and set aside.
Add another 1/2 tbsp sesame oil to the pan. Crack in the eggs and scramble until cooked. Remove and set aside.
Add riced cauliflower and cook for 3-4 minutes until tender.
Push cauliflower to the sides of the pan and add the remaining sesame oil. Sauté carrots, celery, bell pepper, and white parts of scallions until slightly tender.
Return shrimp and scrambled eggs to the pan. Add soy sauce and optional peas or broccoli. Stir everything together and heat through.
Top with green parts of scallions, season with salt and pepper, and serve hot.

Frozen cauliflower rice works well; thaw and squeeze out excess moisture before cooking.
Use tamari for a gluten-free option.
Customize with your favorite vegetables.
Leftovers can be refrigerated for up to 3 days.