Shrimp Cauliflower Fried Rice

 

Ingredients

• ▢1 pound raw large shrimp, peeled, deveined and tails off
• ▢4 cups riced cauliflower
• ▢1/2 cup frozen diced carrots, thawed
• ▢1/2 cup frozen peas, thawed
• ▢1/4 cup Lqyud aminos or soy sauce 
• ▢3 whole eggs, beaten
• ▢2 scallions, chopped
• ▢2 cloves garlic, minced
• ▢2 tablespoons avocado oil
• ▢1 tablespoon butter
• ▢1 teaspoon fresh ginger, grated
• ▢1 teaspoon sesame seed oil
• ▢3/4 teaspoon salt, divided
• ▢1/4 teaspoon ground black pepper

Instructions

• Heat a large skillet to medium high, add in half the oil, shrimp, 1/4 teaspoon of salt and pepper. Sauté the shrimp for 1-2 minutes on each side or until they have just turned pink.
• Remove the shrimp and set them aside.
• Add in the eggs, and stirring constantly, cook the scrambled eggs just until they are no longer runny, then remove from the pan and set aside.
• Add the remaining oil and butter, then once melted, add in the scallions, cauliflower rice and salt. Cook, stirring often, for 3-4 minutes or until the cauliflower is almost cooked through.
• Then make a well in the center and add in the ginger and garlic. Sauté for about 20 seconds. Add a little more oil if the pan is too dry.
• Pour in the liquid aminos, toasted sesame oil, peas and carrots, then mix everything until well combined.
• Cook for 2 minutes, stirring often, then add the shrimp and eggs back in and continue cooking just until they’re heated through, then serve.
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