Cauliflower Shrimp Fried Rice
From PaleoHacks [1]
Ingredients
- 1 large head of cauliflower, cut into florets
1 pound shrimp, peeled and deveined
1 tablespoon coconut oil
1 head of broccoli, chopped
2 large carrots, diced
1 cup sugar snap peas
1/2 onion, diced
2 cloves garlic, minced
2 eggs
1 tablespoon coconut aminos
Directions
- Make cauliflower rice by placing the cauliflower florets into a food processor and pulse a few times until you have pea-sized pieces OR mince with a sharp knife if you don’t have a food processor.
- Heat 1 teaspoon coconut oil in a large skillet over high heat.
- Sauté shrimp for 3 minutes or until pink. Remove from heat and set aside.
- Discard any liquid in pan, lower temperature to medium-high heat, and add remaining coconut oil.
- Add the cauliflower rice to the pan and sauté for about 5 minutes or until the cauliflower has cooked off most of its moisture.
- Add in the onions, broccoli, carrots, and snap peas, and cook for 2-3 minutes, or until the onions are translucent.
- Create a space in the middle of the pan, crack the eggs in the middle, and allow to cook for a minute. Start to scramble the egg into the “rice” mixture and allow eggs to cook through.
- Stir in the cooked shrimp and coconut aminos, and serve!
Information
- Category
- Main Dishes
- Cuisine
- North American
- Total Time
- 19 minutes, 59 seconds