Paleo Kimchi Fried Rice with Shrimp

Ingredients

• 4 cups Cauliflower rice
• 1 cup Kimchi, chopped (Paleo-friendly)
• 1 lb Shrimp, peeled and deveined
• 2 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 stalks Green onions, sliced
• 1/2 tsp Red pepper flakes

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 1 tablespoon of sesame oil. Once the oil is shimmering, add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger. Cook, stirring constantly, until they smell fragrant, about 30 seconds.
2. 2Add the 1 lb of shrimp to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque on all sides, about 3 to 5 minutes. The internal temperature should reach 145°F (63°C). Transfer the cooked shrimp to a clean bowl and set aside.
3. 3Add the 4 cups of cauliflower rice and the 1 cup of chopped kimchi to the same skillet. Cook, stirring occasionally, until the cauliflower rice is heated through and slightly tender, about 5 to 7 minutes.
4. 4Stir the 2 tablespoons of coconut aminos and the 1/2 teaspoon of red pepper flakes into the cauliflower rice and kimchi mixture. Cook for another minute, stirring to combine.
5. 5Return the cooked 1 lb of shrimp to the skillet. Add the 2 stalks of sliced green onions. Toss everything together gently until all ingredients are well combined and heated through, about 1 to 2 minutes.
6. 6Serve the Paleo Kimchi Fried Rice with Shrimp immediately.

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