SHRIMP AND CAULIFLOWER FRIED RICE
Ingredients
- 1 Tbsp. Coconut oil
- 1 cup White onion finely chopped
- 2 cloves Garlic minced
- 8 oz. Shrimp peeled and deveined
- 1 Carrot chopped (omit for spring)
- 1/2 cup Peas omit for spring
- 1/4 cup Green peppers finely chopped
- 2 cups Cauliflower rice cooked
- 2 Eggs beaten
- Salt and Pepper to taste
Instructions
- Heat a wok or large pan over med-high heat. Melt coconut oil and add the onion and garlic to the pan. Cook for 3-4 minutes until the onion starts to soften.
- Add shrimp and cook for 1 minute.
- Add the carrot (omit for spring) peas (omit for spring) and pepper to the pan. Cook for 3-4 minutes and then stir in the cauliflower rice.
- Clear a circle in the center of the pan and pour in the beaten eggs. Stir to scramble the eggs and then combine with the other ingredients.
- Season with salt and pepper.
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