Fried rice has been a favorite across the globe since its origins during China’s Sui Dynasty about 1,500 years ago, and this version uses cauliflower to reproduce this iconic dish with shrimp and plenty of vegetables. Other proteins work just as well but will likely add to cooking time.
- 1 lb Medium-large raw shrimp, peeled and deveined
- 1 tsp Tapioca flour or arrowroot (optional)
- Sea salt to taste
- 2 tbs Avocado oil or ghee divided
- 3 Eggs, whisked
- 1½ cups Carrot, diced
- 1 bunch Scallions white and green parts, separated, thinly sliced
- 2 tsp Fresh ginger (1-inch chunk), peeled and minced
- 3 cloves Garlic, minced
- 12 oz Cauliflower rice, fresh or frozen. If frozen, thaw first.
- ¼ cup Coconut aminos (this is a paleo-friendly equivalent of soy sauce)
- 1 tbs Pure sesame oil
- Sea salt and black pepper to taste
- Toss the shrimp, salt and pepper and (optional) tapioca or arrowroot. Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon avocado oil or ghee. Arrange shrimp in a single layer and cook 1-2 minutes per side just until opaque. Remove and turn the heat to medium.
- Add whisked eggs and cook until set, breaking them up with spatula. Set them aside with the shrimp.
- Add remaining oil or ghee to the skillet and heat to medium high. Add the diced carrots and cook, stirring 3-4 minutes or until tender. Then add in the white portion of the scallions, ginger and garlic and stir to combine. Cook another minute until fragrant.
- Add in the cauliflower rice, coconut aminos and sesame oil; stir to combine. Cook about 2-3 minutes to soften the cauliflower rice. Add in the shrimp and eggs and stir and cook 30-60 seconds to heat through, then remove from heat. Garnish with the green portions of the scallions and additional coconut aminos or salt and pepper to taste. Serve immediately. Leftovers can be kept in a sealed container in the refrigerator for up to four days.
Serves 4 | Prep Time 15 min
Inspired by PaleoRunningMomma.com