Shrimp-Cauliflower Fried “Rice” Bowls

Name: Shrimp-Cauliflower Fried “Rice” Bowls
Ingredients: 4 to 5 cups raw Cauliflower “Rice”; 1 1/4 pounds raw medium shrimp (peeled, deveined, tails removed (22-26 shrimp per pound)); Salt and pepper; 2 tablespoons coconut oil (divided); 1 medium onion (chopped); 3 cloves garlic (minced); 1 cup diced carrots (about 4 medium); 1 cup snow peas (trimmed, sliced into 1/3’s); 1 cup garden peas; 1 4 ounce can sliced water chestnuts, rinsed, drained and cut into quarters; 3-4 large eggs (beaten (I used 4 as we like our fried rice “eggy!”)); 1 tablespoon reduced-sodium tamari (or soy sauce); 2 teaspoons sesame oil (Eden’s Toasted Sesame Oil has a wonderful flavor); 2 green onions (sliced); 2 tablespoons toasted sesame seeds

Shrimp-Cauliflower Fried “Rice” Bowls

Written by Linda Shapiro (Meal Planning Maven)

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Shrimp-Cauliflower Fried “Rice” Bowls

Written by Linda Shapiro (Meal Planning Maven)

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