Cauliflower Shrimp “Fried Rice”
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb shrimp (small, uncooked, shelled and deveined)*
  • 4 large organic eggs, whisked
  • 6 cups riced cauliflower**
  • 4 Tbsp Chosen Foods Avocado Oil
  • 1 cup broccoli, cut into florets
  • 1 cup sugar snap peas or frozen peas
  • 3 teaspoons fresh ginger, grated
  • [q:1/4] cup coconut aminos, Bragg's or tamari (soy) sauce
  • Optional: sesame seeds for topping
Directions
  1. In a bowl, whisk eggs and set aside.
  2. In a saucepan, add frozen cauliflower rice and cook cauliflower rice until water is evaporated (about 8-10 minutes). Cook for 5 to 7 minutes if fresh. Set aside in a bowl.
  3. Add avocado oil to a wok or large skillet and add broccoli, snap peas, ginger, and coconut aminos. Sauté at medium high-heat for about 5 to 7 minutes or until cooked through.
  4. Push mixture to the sides of the wok to create an opening in the center for egg mixture. Add the eggs and quickly mix to scramble.
  5. Toss in cauliflower mixture to combine, taste to see if it needs any other seasonings or more coconut aminos.
  6. Top with cooked shrimp or your vegan protein option.
Nutrition Info
396 Calories, 35g Protein, 3g Fiber, 427mg Sodium, 23g Fat, [nutrition:5] Vitamin D, [nutrition:1] Calcium, Iron