Shrimp Fried Rice
Cauliflower rice, of course 😉. Coconut Aminos work to give this dish that Asian flavor we're looking for in fried rice...without all the processed/ high GMO potential from the usual soy sauce. Coconut Aminos pack a big antioxidant benefit, not to mention coconut has been shown to have a positive impact on HDL. So "fry" up some up today and enjoy!
•1 large head of cauliflower, cut into florets
•1/4 head cabbage, shredded
•1 large carrot, diced
•5 garlic cloves, minced
•3 green onions, chopped
•2 tbsp cooking fat (I used coconut oil)
•1 tbsp olive oil (for the shrimp)
•1-2 tsp sea salt*, plus a “dash”
•1-2 tsp garlic powder*
•1-2 tsp onion powder*
*seasonings are to taste, depending on size of the head of cabbage.
•1 tbsp coconut aminos
•15 large peeled, deveined shrimp
•1 egg (AIP reintroduction. May be omitted.)
- Warm the olive oil to low heat in a skillet. Add the shrimp, season with a dash of sea salt, and cook until pink. Set aside.
- Place the cauliflower in a food processor and process on low until "riced". Set aside.
- In a skillet, heat 1 tbsp cooking fat. Add the carrots and cabbage, cover and cook until just-tender.
- Add the minced garlic, and cook until fragrant.
- Add remaining cooking fat. Add riced cauliflower, seasonings to taste and coconut aminos. Stir, and cook until cauliflower is desired texture.
- Move all ingredients to one side of the pan, creating a space. Crack the egg into the empty space and “scramble” it until done.
- Fold the done egg into the other ingredients
- Stir in shrimp and serve!