Paleo Nasi Goreng (Fried Rice)

Ingredients

• 4 cups Cauliflower Rice
• about 450 g Chicken Breast
• about 225 g Shrimp
• 1 cup Carrot
• 1 cup Green Beans
• 1/2 cup Onion
• 2 cloves Garlic
• 1/4 cup Coconut Aminos
• 1 tbsp Sesame Oil
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Dice the about 450 g Chicken Breast into 1.27 cm cubes. Dice the about 225 g Shrimp into 1.27 cm pieces. Measure out 1 cup Carrot (diced), 1 cup Green Beans (trimmed and cut into 1.27 cm pieces), 1/2 cup Onion (diced), and 2 cloves Garlic (minced).
2. 2Heat 2 tablespoons of Coconut Oil in a large 30.48 cm skillet or wok over medium-high heat until shimmering, about 175°C. Add the diced about 450 g Chicken Breast and cook for 5-7 minutes, stirring occasionally, until it is no longer pink and reaches an internal temperature of 74°C. Add the about 225 g Shrimp and cook for another 2-3 minutes, until the shrimp turn pink and opaque.
3. 3Add the 1/2 cup Onion, 2 cloves Garlic, 1 cup Carrot, and 1 cup Green Beans to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You should be able to pierce the carrots and green beans easily with a fork.
4. 4Add the 4 cups Cauliflower Rice to the skillet. Pour in the 1/4 cup Coconut Aminos. Stir everything together well and continue to stir-fry for 5-7 minutes, allowing the cauliflower rice to heat through and absorb the flavors. The cauliflower rice should be tender.
5. 5Remove the skillet from the heat. Stir in the 1 tablespoon Sesame Oil. Season with 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper. Stir to combine.
6. 6Serve the Paleo Nasi Goreng immediately.

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