Low-Carb Cauliflower Fried Rice with Shrimp

eatingwell.com

Sue

2 tablespoons unsalted chicken broth

2 tablespoons reduced-sodium soy sauce

2 to 3 teaspoons chile-garlic sauce

8 ounces large shrimp (31 to 35 per pound), peeled and deveined

2 tablespoons vegetable oil, divided

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 cup diced fresh shiitake mushroom caps

½ cup diced carrots (¼-inch)

1 1-pound package fresh riced cauliflower (4 cups; see Tip)

1 cup frozen shelled edamame, thawed

3 tablespoons chopped fresh cilantro

Directions at eatingwell.com

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