Ingredients:

1 head of cauliflower

2 tablespoons sesame oil

Frozen peas and carrots mixture (I use generic publix brand)

2 garlic cloves, minced

2 whole eggs

1-3 tablespoons of low sodium soy sauce or tamari

6 green onions (scallions)

1 pound of med-large cooked shrimp

Directions: Cook the frozen peas/carrot mixture according to the directions.  Meanwhile pulse rough cut pieces of cauliflower in a food processor; the end product should resemble smallish grains of rice.  Heat the sesame oil in a large skillet over medium low heat. Add the garlic for a few minutes then the cooked carrot/peas mixture and cook until fragrant, about 5 minutes. While this is cooking, get a separate saute pan and add ~1T of sesame oil and drizzle of soy sauce along with the shrimp & saute on low-med heat. In the other pan, add the cauliflower to the carrot/peas and stir. Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.  Add the sauteed shrimp and enjoy!