Makes 2 servings
You will need…
- 10 oz shrimp
- 12 oz bag frozen cauliflower rice
- 2 small garlic cloves
- 1/2 white onion
- 1/2 cup shredded carrots
- 2 tsp. avocado oil
- 1/2 tsp. ginger, minced
- 2 Tbsp. coconut aminos
- 1 tsp. rice vinegar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 tsp. sesame seed oil
- 2 eggs
- 1 scallion, chopped (green part)
Directions:
Dice onion and mince garlic.
In a pan over medium heat add avocado oil, garlic and onion. Let cook for a few minutes. Add shredded carrots and ginger and cook for another few minutes.
Add cauliflower rice, coconut aminos, garlic powder, onion powder and rice vinegar and cook until warm. Add 2 eggs and scramble them into the cauliflower rice. Once eggs are cooked remove heat and mix in 1 tsp. sesame seed oil.
While cauliflower rice is cooking, saute shrimp in a separate pan in 1 tsp. sesame seed oil for a few minutes on each side.
Place cooked shrimp cover cauliflower rice and garnish with chopped scallions!