Paleo Taiwanese Fried Rice with Cauliflower Rice

Ingredients

• 4 cups Cauliflower Rice
• about 450 g Shrimp
• 3 large Eggs
• 3 tbsp Coconut Aminos
• 1/2 cup Green Onions
• 1/2 cup Carrot
• 2 tbsp Avocado Oil
• 2 cloves Garlic

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

Instructions

1. 1Heat 2 tablespoons of avocado oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 2 cloves of garlic and about 450 g of shrimp to the hot skillet. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, and reach an internal temperature of 63°C. Remove the shrimp and garlic from the skillet and set aside.
3. 3In the same skillet, add the 3 large eggs. Scramble them by gently stirring until they are fully cooked and set, about 2-3 minutes. Once cooked, break the eggs into smaller pieces with your spatula and set them aside with the shrimp.
4. 4Add the remaining 1 tablespoon of avocado oil to the skillet over medium-high heat. Add the 4 cups of cauliflower rice, 1/2 cup of diced carrot, and 1/2 cup of chopped green onions. Cook, stirring occasionally, for 5 minutes, until the cauliflower rice is tender-crisp.
5. 5Return the cooked shrimp, garlic, and scrambled eggs to the skillet with the cauliflower rice mixture. Pour in the 3 tablespoons of coconut aminos.
6. 6Stir everything together to combine well. Continue to cook for another 2 minutes, allowing the flavors to meld and ensuring everything is heated through.
7. 7Serve the paleo Taiwanese fried rice hot.

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