Name: Cauliflower Shrimp Fried Rice
Ingredients: 4 cups riced cauliflower; 1/2 cup thinly sliced carrot; 4 tablespoons of green onion (chopped); 1 clove of garlic (minced); 1/4 white onion (chopped); 3 tablespoons of sesame oil; 1 large egg (I used brown egg); 1 cup shrimp (whole or chopped, your choice); Salt and pepper to taste; 1 tablespoon coconut aminos (to drizzle into the pan after cooking).

Description

A low-carb version of the classic Chinese take-out favorite.

Ingredients

Units Scale

4 cups riced cauliflower
1/2 cup thinly sliced carrot
4 tablespoons of green onion (chopped)
1 clove of garlic (minced)
1/4 white onion (chopped)
3 tablespoons of sesame oil
1 large egg (I used brown egg)
1 cup shrimp (whole or chopped, your choice)
Salt and pepper to taste
1 tablespoon coconut aminos (to drizzle into the pan after cooking).

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Instructions

Heat your sesame oil in your pan on medium-high heat (I used a wok).
Cook your shrimp and season with salt until they’re almost cooked through (the rest of the process is going to cook the shrimp through).
Dump in your riced cauliflower, garlic, onion and add more salt.
Continue to stir until those ingredients are cooked through.
Turn your wok down to medium low heat.
Crack and egg inside the pan and mix in the egg – be sure to work quickly as the pan will be hot and cook the eggs quickly – in about 30 seconds.
Add in your chopped green onions.
Pour over coconut aminos and stir once more to incorporate.