Jun 28, 2017




Here is what goes into the Cauliflower Fried Rice with Shrimp:
Serves 3-4
Prep Time: 15 min, Total Time: 35 min


1 cup of finely diced carrots (about 1 and a half carrots)

½ a yellow onion, diced

1 red bell pepper, diced finely

3 cloves of garlic, minced

½ a head of broccoli cut into florets

2 cups of cauliflower rice

4 scallions (light green part only)

2 eggs

2 tsp of toasted sesame oil

2 tbsp of avocado oil (olive oil works too)

1 tbsp of toasted sesame seeds (or more if you are me!)

2 tbsp of coconut aminos

1 pinch of crushed red pepper flakes

1 tsp of date syrup

Pink sea salt & pepper to taste

FOR THE SHRIMP (Can work with any protein too):

1 lb of peeled, deveined wild caught shrimp, tail on

2 tbsp of avocado oil (olive oil works too)

1 tsp of toasted sesame oil

Pink sea salt & pepper to taste


1) Heat avocado and sesame oil over medium heat in a large pan. Add onion, carrots, garlic, red pepper, sea salt and pepper. Saute for about 5 minutes.

2) Add in the broccoli and continue to sauté, stirring frequently for about another 5-7 minutes.

3) White the veggies are cooking, heat one tbsp of avocado oil and 1 tsp of sesame oil in another pan over medium heat. Make sure the oil is evenly coated in the pan and add shrimp. Cook through until the shrimp is golden brown on the edges. This should take around 4-5 minutes on each side. Remove from heat and set aside.

4) Turn the heat under the veggies down to low, and push them all to one side so that the other side is empty. Whisk together two eggs and pour them into the empty side of the pan. Let them pretty much set and then scramble them until it is all cooked through.

5) Mix eggs with the veggies and add in the cauliflower rice. Stir to combine and then add in the scallions. Saute all together until the cauliflower rice is cooked through. Around 5 minutes.

6) Add in the coconut aminos, red pepper flakes, date syrup, sea salt and pepper.

7) Add the cooked shrimp and toss all together.

8) Top with the toasted sesame seeds.





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