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Shrimp Fried Cauliflower Rice
This Shrimp Fried Cauliflower Rice is more than just a meal; it’s a testament to how eating well doesn’t mean sacrificing flavour.
Ingredients:
250 grams Shrimp (peeled, deveined)
1/4 tsp Chili Powder
1 tsp Avocado Oil (divided)
1 Egg
1 head Cauliflower (shredded into rice)
1 Red Bell Pepper (diced)
2 tbsps Coconut Aminos
2 stalks Green Onion (sliced)
1/2 Green Cabbage (thinly sliced)
DIRECTIONS
- Season the shrimp with the chili powder and heat a skillet over medium heat.
- Add half of the avocado oil and cook the shrimp for about 3 minutes per side. Remove and set aside.
- In the same pan, add the eggs and scramble. Once cooked, remove and set aside.
- Add the remaining avocado oil to the pan and cook the cauliflower rice, cabbage and red pepper over medium heat. Let it cook undisturbed for 3 to 4 minutes, allowing the cauliflower rice to get crispy. Then stir and cook for 5 more minutes. Add the coconut aminos and stir.
- Add the shrimp and egg back to the pan and stir. Top with the green onion, serve and enjoy!
NOTES
LEFTOVERS
Refrigerate in an airtight container for up to three days.
MORE FLAVOUR
Season with lime juice, hot sauce and/or chili flakes.
ADDITIONAL TOPPINGS
Add additional vegetables such as peas or carrots.
