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Shrimp Fried Cauliflower Rice

9/9/2020

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​Yesterday’s leftovers revamped for tonight’s dinner!
Picture
Yields 4 servings

Ingredients:
5 cups riced cauliflower (I buy mine frozen)
1lb cooked shrimp
3 large eggs, whisked
½ cup diced carrots
½ cup frozen peas
½ cup frozen corn
3 cloves minced garlic
4 tbsp liquid aminos (soy sauce alternative)
1-2 tbsp avocado oil
2 tbsp toasted sesame oil
½ tbsp fresh minced ginger
Salt and pepper to taste
 
Directions:
1. If you’re not using leftover shrimp, cook your shrimp in a large skillet with the avocado oil for about 3-4 minutes, flipping halfway through. Remove from skillet and set aside. If you’re reheating your shrimp, you can skip this step.
2. In the same large skillet, add peas, carrots, corn and cauliflower rice and cook for about 2 minutes. Add in garlic and ginger and cook for another minute. Make sure to stir!
3. Push vegetables to one side of the skillet and add the whisked eggs to the other side. Cook to scramble, stirring as needed.
4. Add in the shrimp and drizzle your soy sauce and add a pinch of salt and pepper. Cook for about 2-3 minutes.
5. Remove from heat and add your toasted sesame oil. Taste and season with extra soy sauce alternative if needed.
6. I topped mine with broccoli sprouts! You can also add in some fresh green onion (I just didn’t have any on hand)
 
Enjoy 😊
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  • Home
  • About Me
  • Recipes
    • Appetizers >
      • Five Minute Salsa
      • Roasted Beet Hummus
    • Salads >
      • Arugula Sun Dried Tomato & Feta Pasta Salad
      • Quinoa Powerhouse Salad
      • Sweet Summer Kale Salad
      • Kale Caesar Salad
    • Soups, Stews and Chili >
      • Turmeric Split Pea Crock Pot Soup
      • Curried Cauliflower Soup
      • Tuscan Kale Tortellini Soup
      • Creamy Broccoli Soup
      • Crockpot Vegetarian Chili
    • Side Dishes >
      • Sweet Potato Crisp
      • Zucchini Noodles Bussel Sprouts and Turkey Bacon
      • Hasselback Sweet Potatoes
    • Main Dishes >
      • Shrimp Fried Cauliflower Rice
      • White Bean Burgers
      • Honey Garlic Tofu with Broccoli
      • Falafel Waffles
      • Tuna Avocado Sandwich
      • Crispy Barbecue Chicken Tacos
      • Chicken Quinoa Lettuce Wraps with Ginger Peanut Sauce
      • Sweet Potato Shepherd's Pie
      • Avocado Egg Salad
      • Spinach Feta & Quinoa Patties
      • Vegan Creamy Tomato Basil Pasta
      • Sweet and Spicy Kale Stew & Chicken Meatballs
    • Treats >
      • Vegan Pumpkin Pie with Graham Cracker Crust
      • Lemon Zucchini Bars
      • Strawberry Chocolate Chip Cookies
      • Apple Crumble Cups
      • Chocolate Chip Zucchini Muffins
      • Gluten-Free Chocolate Dipped Cannoli's
      • Double Chocolate Zucchini Bread
      • Coconut Greek Yogurt Fruit Dip
      • Peanut Butter Chocolate Dipped Cookies
      • Buckwheat Blueberry Banana Muffins
      • Coconut Flour Vanilla Fruit Cake
      • Ooey Gooey Double Chocolate Chip Cookies
      • Chocolate Peanut Butter Popcorn
      • Chocolate Avocado Mousse
      • Gingerbread Cookies
      • Cherry Chocolate Chia Bars
      • 5-Minute Protein Balls
      • Chocolate Chip Cookie Dough Protein Balls
      • Baked Stuffed Apples
      • Raw Berrylicious Tart
      • Chocolate Brown Rice Krispy Puffs
    • Breakfast >
      • Blueberry Chia Seed Jam
      • Eggs Poached in Tomato Sauce
      • Asparagus Quiche with Spaghetti Squash Crust
      • Strawberry Oatmeal Breakfast Bars
      • Peaches and Cream Overnight Oats
  • Work With Me
  • Testimonials
  • Contact