May 30, 2018

Paleo Shrimp Fried Cauliflower Rice

1 tbsp coconut oil
2 tbsp coconut aminos
1/2 to 1 tsp powdered ginger
1 tbsp sesame oil
1 cup white onion, finely chopped
2 cloves garlic, minced
16 oz. shrimp, peeled and deveined
1 medium carrot, chopped
1/2 mushrooms
2 tbsp green onions
1/4 cup red bell pepper, finely chopped
2 cups cooked cauliflower rice
2 eggs, beaten
Salt and pepper, to taste


1. Heat a wok or large pan over medium-high heat. Melt the coconut oil and add the onion and garlic to the pan. Cook for 3-4 minutes until the onion starts to soften.
2. Add the carrot, mushrooms, and bell pepper to the pan. Cook for 3-4 minutes, and then stir in the cauliflower rice. Cook for 3-4 more minutes until veggies are softened. Add coconut aminos, ginger, salt and pepper and sesame oil and stir to combine.
3. Add the shrimp and cook for 3-4 minutes until mostly done.
4. Clear a circle in the center of the pan and pour in the beaten eggs. Stir to scramble the eggs and then combine with the other ingredients. Season with salt and pepper to taste.
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