The best 2B Mindset cauliflower fried rice with shrimp is a 2B Mindset take on a take-out favorite.
Course Main Course, Side Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3tbspCoconut Oilyou will use one tbsp at a time
1lbsShrimpPeeled and deveined, pre cooked is fine
1cupCarrotsshredded or chopped
12ozCauliflower Rice Fresh or frozen
3tbspTamari or Cocunut AminosGluten-free soy sauce
Salt and PepperTo taste
Whisk 2 eggs with ½ tsp sesame oil and a pinch of salt and pepper. Set aside.
Heat 1 Tbs. coconut oil in a large skillet over medium high heat. Add the shrimp and season with salt and pepper.
Once the shrimp are cooked, removed them from the pan, into a bowl and set aside.
Add 1 Tbs. coconut oil back to the skillet. This time add the egg mixture to the skillet and cook while constantly stirring. Once the egg is cooked, place into a bowl and set aside.
Add the remaining coconut oil to the skillet and cook the onion, about 3 minutes until tender. Then add the carrots and peppers. Cook another 3 minutes. Add the garlic and stir. Cook for an additional minute.
Once the veggies are cooked slightly tender, add the cauliflower rice, frozen peas, Tamari and fish sauce. Reduce the heat to medium. Stir and let cook until the peas are no longer frozen and the cauliflower rice and veggies are heated through.
Remove from the heat and stir in the egg and shrimp.
If desired, add a little sesame oil, salt, and pepper for seasoning. Stir.
Serve immediately, topped with green onion and sesame seeds.
If your shrimp were already cooked, lightly toss them in the sesame oil over the heat for 3 minutes. If your shrimp are raw, cook them over medium-high heat until lightly pink and opaque in color. About 3 minutes each side. Refrigerate any leftovers and use within 48 hours.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)