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Back Pocket Cauliflower Fried Rice with Shrimp

Even Stars Need Coaches!

Do you feel stuck where you are, and think a career change might be the right move for you? If so, book your complimentary Wayfinders Discovery call today.

I bought $200 in groceries and then ate my child’s leftover chicken nuggets over the sink because I’m too tired to cook.

Sound familiar? We’ve ALL been there. If you follow me on Twitter (@snwalsh), you know that I LOVE to cook.  And, I’ve shared that love with my husband and our kids, so that I now enjoy cooking with them as much as for them.

As a busy working mom, I never know how many nights I’ll make it home to cook dinner.  And, if you live in a two professional household like I do, something always seems to pop up and interfere with the dinner plans.

So now, I try to have at least one recipe in my “back pocket.” A back pocket recipe does not require any fresh ingredients and comes together quickly.

This recipe is a family favorite – the kids don’t even know it’s made with riced cauliflower.  I hope your family enjoys it as much as mine does!

Ingredients

1.5 tbsp vegetable oil

1 egg lightly beaten

12 oz package frozen vegetables

12 oz package riced cauliflower

½ pound frozen shrimp – thawed in warm water

1 tbsp soy sauce

1 tsp sesame oil

**If you have fresh minced garlic, minced ginger, or scallions left over from other meals that week, feel free to use them.***

Directions

  • Heat 1 tsp oil in your large skillet and scramble the egg.  Set it aside.

  • With ½ tablespoon oil, stir fry the frozen vegetables and riced cauliflower together until the water disappears and the cauliflower starts to brown.  You want the cauliflower to start to brown, because that is what gives it the firm texture of rice (instead of the mushy texture of steamed cauliflower).  10-15 minutes.

  • Push all the veggies to one side of the skillet and pour your remaining oil into the empty part of the skillet.  Quickly, saute the shrimp. 1-2 minutes per side. Then, mix it all together.

  • Add the soy sauce, sesame oil, and scrambled egg to the skillet.  Mix well. Serve with Siracha and top with scallions if you have them.

This meal can be ON THE TABLE in 20 minutes.  It is nutritious and delicious. I’d love to hear about YOUR back pocket meals.  Hit me up in the comments.

Remember, anything or anyone who doesn’t LIGHT YOU UP is too small for you.

xoxo, SNW

Sarah-Nell Walsh

Coach & Strategist

Wayfinders, LLC

Even Stars Need Coaches!

Do you feel stuck where you are, and think a career change might be the right move for you? If so, book your complimentary Wayfinders Discovery call today.

Sarah-Nell Walsh

Sarah-Nell Walsh is an executive coach, former attorney, and Founder of Wayfinders, LLC. Equal parts big-hearted cheerleader and bold challenger, she works with ambitious professionals, executives, and lawyers who want to perform at the top of their game. Wayfinders has a business development coach for lawyers, a leadership coach for executives, and a transition coach for professionals. We work with all our clients to make their desired impact on their organizations, their families, and the world.

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