Cauliflower Shrimp Fried Rice

Heat a large, deep pan or outdoor griddle over medium-high heat and drizzle with avocado oil. Pat shrimp dry with paper towel and sprinkle with ¾ teaspoon of the salt and the pepper before adding to the hot pan or griddle.

Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Transfer shrimp to a plate and set aside.

Reduce heat slightly if needed. Add a little more oil if the surface looks dry. Push any residual shrimp bits to the side, then pour in beaten eggs. Cook, stirring frequently, 1–2 minutes until just set. Remove to the plate with shrimp.

Add remaining avocado oil to the pan or griddle. Sauté onion, scallion whites, carrots, peas, garlic, and ginger for 4–5 minutes, stirring often, until softened and fragrant.

Stir in riced cauliflower, soy sauce, and rice vinegar. Mix well, then spread into an even layer and let it cook undisturbed for a few minutes to develop a slight crust. Stir, then repeat once or twice more until cauliflower is lightly browned and slightly crispy (up to 10 minutes total).

Add shrimp and eggs back in. Stir until everything is heated through. Drizzle with toasted sesame oil and garnish with scallion greens. Serve with Sriracha if desired.