Description
A healthier version of fried rice that is packed with veggies. It requires one pan and comes together quickly.
Ingredients
Units
Scale
- 3 tablespoons coconut oil, divided
- 1 pound shrimp, peeled and deveined (wild caught when possible)
- salt and pepper
- 2 eggs
- 1/2 teaspoon sesame oil
- salt and pepper
- 1 onion, chopped
- 3 carrots, chopped
- 3 cloves garlic, minced
- 1 medium head of cauliflower
- 1 cup frozen peas
- 3 tablespoons to 1/4 cup gluten free soy sauce (could sub coconut aminos if avoiding soy)
- 1 to 2 tablespoons fish sauce
- 1 to 2 teaspoons sesame oil
- 2 green onions, sliced (for garnish)
- Black or white sesame seeds (for garnish, optional)
Instructions
- PREPARE ALL INGREDIENTS:
- This recipe cooks really quickly, so it is very helpful to prepare all your ingredients before you start cooking and have them ready to go by the stove.
- Whisk your eggs, 1/2 teaspoon of sesame oil, and a little salt and pepper together.
- To make the cauliflower rice you can either use the large holes on box cheese grater. OR my proffered method: cut up the florets into large chunks. Place the florets in the food processor (working in batches if necessary) and pulse until the cauliflower resembles rice. It should only take 5 to 6 pulses.
- Prepare all of the remaining ingredients as instructed above.
- COOK:
- Once all your ingredients are prepared. Heat a large skillet over medium high heat. Melt 1 tablespoon of the coconut oil. Add the shrimp and season with salt and pepper. Cook until the shrimp curl up and turn opaque and pink. About 2 to 3 minutes per side, be sure not to over cook. They should release from the pan easily when ready to flip. Once cooked remove shrimp them from the pan and place them in a dish, cover with foil.
- Keeping the skillet on medium high heat add another tablespoon of the coconut oil. Add the eggs and use a wooden spoon/spatula to push the eggs around until they are cooked, about 1 to 2 minutes. Remove the eggs in to a dish, use your spoon to break the eggs up into smaller pieces. cover with foil.
- Returning to the skillet, keeping it on medium high melt the remaining tablespoon of coconut oil. Add the onion and saute for 3 minutes, or until translucent. Add the carrot and saute for another 3 minutes or until they begin to get tender but are still crunchy. Add the garlic and saute for 1 minute.
- Add the cauliflower rice, frozen peas, soy sauce, and fish sauce. Saute for 3 to 5 minutes or until the peas are defrosted and the cauliflower rice is slightly tender yet still has a crunch to it.
- Remove from the heat and stir in the shrimp and scrambled egg. Add the sesame oil. Taste and adjust seasonings as needed.
- Serve immediately with the green onions and sesame seeds as garnish, if desired.
- Leftovers keep for up to 4 days. Reheat gently otherwise the shrimp gets rubbery.
