Fried rice with cauliflower and shrimp with Indian spices

Ingredients:

• 450 g large shrimp, peeled and deveined
• 2 tsp curry powder
• 5 tablespoons of vegetable oil
• 1 onion, chopped
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 1/4 cup sliced ​​almonds
• 1 tbsp. chopped fresh ginger
• 3 cloves garlic, crushed
• 3 cups cooked long grain rice (thaw frozen)
• 2 cups frozen cauliflower rice, thawed
• Thinly sliced ​​cucumber, mango chutney, plain yogurt and lime wedges, to serve

Preparation:

1. Lightly salt the shrimp and sprinkle with 1 teaspoon of curry powder. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until golden brown around the edges and cooked through, 1 to 2 minutes per side. Transfer to a plate.
2. Add the remaining 3 tablespoons of vegetable oil to the skillet along with the onion and white parts of the scallions. Cook, stirring occasionally, until the onion is softened and lightly browned, about 3 minutes. Add the almonds, ginger, garlic, and the remaining 1 teaspoon of curry powder. Cook, stirring, until the almonds are lightly browned, about 1 minute. Add the white rice, cauliflower rice, and 1/2 teaspoon of salt. Cook, stirring and breaking up any clumps, until the rice is lightly toasted and heated through, about 3 minutes.
3. Add the shrimp and stir until heated through, about 1 minute; season with salt. This will make your dish even more nutritious!
4. Divide the shrimp fried rice among bowls. Serve with sliced ​​cucumber, mango chutney, plain yogurt, and lime wedges. Garnish with green onions.