Shrimp Fried Bulgur
A NUTTIER version of traditional fried rice with less calories, sodium and more protein!
- 1 16oz package of frozen cauliflower steamed
- 1 tbsp canola oil
- 2 cups chopped vegetables celery, carrot, onion, zucchini, peppers, edamame
- 1 cup bulgur, cooked follow direction on label
- 10 oz shrimp, frozen raw, thawed and drained. Cut in half
- 3 tbsp soy sauce
- 1 tsp sesame oil
In a large wok heat oil and add the shrimp. Cook until pink. Set aside
Add chopped vegetables and cook until soft
Make a well so the center of the wok is free of food. Add the egg and let it set. Scramble in the middle.
Toss all ingredients well and then add the cooked cauliflower, bulgur and shrimp.
Add soy sauce and sesame oil and toss well to combine
Adjust soy sauce as needed. Serve hot!
Nutrition Facts:
Calories: 243kcal
Protein: 21.5g
Carbs: 20.6g
Fiber: 5g
Net carbs 15g
Carb exchanges: 1
Fat: 8.5g