Shrimp Fried "Rice"
This healthy take on a classic takeout favorite from the kitchen of Penny Kovacs (@pennysprimal) is made all in one pan in less than 30 minutes!
1 lb Shrimp, peeled
1 - 12 oz bag frozen cauliflower rice
- 1 large carrot, diced & microwaved 2 minutes in water & drained
1/2 cup frozen peas (can use frozen peas and carrots)
- 1/2 cup greens onions, sliced
- 1 tsp fresh ginger
- 3 cloves garlic, minced
2 Tbsp sesame oil
2 Tbsp coconut aminos
- 2 eggs, beaten slightly
Pat shrimp dry with paper towels.
Heat half the oil in a 12" skillet.
Cook shrimp 2 minutes per side and move to plate.
Add remaining oil, ginger and garlic. Stir 30 seconds.
Add cauliflower rice, carrots, peas and onions. Stir well and cook for five minutes.
Make a well in the center of the pan, add eggs and stir to scramble and cook eggs.
Add shrimp back to pan and add coconut aminos. Stir well.