Go Back
Print

Cauliflower Shrimp Fried Rice

Course Main Course

Ingredients

  • 6-8 cups riced cauliflower (about 1 large head)
  • 16 oz bag frozen shrimp (peeled, deveined and thawed)
  • 4 eggs beaten
  • 2 cups broccoli I used a frozen streamable bag and cooked it first
  • 8 oz package mushrooms
  • 1 cups snap peas roughly chopped
  • 1/2 cup carrots grated or chopped
  • 4 scallions chopped
  • 2 TBSP coconut aminos
  • 2 tsp sesame oil
  • salt and pepper to taste
  • olive or canola oil

Instructions

  1. Get a large sauté pan and set to a medium high heat. 

  2. Add in about 1/2 tsp of oil and sauté the mushrooms until soft and lightly browned. Add a pinch of salt and pepper Remove from pan in a large bowl.  

  3. Continue sautéing each vegetable in a bit of oil, seasoning with salt and pepper and setting in the the bowl. 

  4. After all the vegetables are cooked, add in the eggs. Cook until just scrambled through and add to the bowl. 

  5. Next add in the shrimp. They should take 1-2 minutes on each side until pink and firm. Season with salt and pepper and set in the bowl.

  6. Clean the pan out if needed. Add in 1 TBSP of oil and sauté the scallions until soft (about 1 minute). Then add in the cauliflower rice. Season the rice with salt and pepper and mix through. Leave of the hot pan without disturbing the rice for about 3 minutes to start to develop a golden color. Flip it over and do the same with the other side. (NOTE: if you have too much rice in or not a big enough pan the cauliflower will steam instead of brown). 

  7. After the cauliflower rice is to your desired color, add back in all the veggies, eggs and shrimp. Stir in the coconut aminos and sesame oil and mix throughly. Taste to see if it needs any more salt pepper or coconut aminos. 

  8. Eat right away or divide into containers for weekly lunches!