Shrimp Fried 'Rice' with Cauliflower Rice (Gluten-Free)

Ingredients

• 1 lb Shrimp
• 4 cups Cauliflower rice
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Onion
• 2 Eggs
• 3 tbsp Coconut aminos
• 1 tsp Sesame oil
• 2 Green onions
• 2 tbsp Vegetable oil

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 1 lb of shrimp and cook for 3-5 minutes, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
2. 2Add the 1/2 cup of onion, 1/2 cup of carrots, and 1/2 cup of peas to the same skillet. Stir-fry these vegetables for about 5 minutes, until they begin to soften.
3. 3Push the vegetables to one side of the skillet. Crack the 2 eggs into the empty side of the skillet and scramble them until they are fully cooked.
4. 4Add the 4 cups of cauliflower rice to the skillet with the vegetables and scrambled eggs. Stir-fry everything together for 3-5 minutes, until the cauliflower rice is heated through and slightly tender.
5. 5Stir in the 3 tablespoons of coconut aminos and the 1 teaspoon of sesame oil. Toss all the ingredients in the skillet to combine evenly.
6. 6Return the cooked 1 lb of shrimp to the skillet. Add the 2 chopped green onions and stir everything together. Cook for an additional 1-2 minutes, just to heat the shrimp through.
7. 7Serve the shrimp fried 'rice' hot immediately.

Substitutions

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