Paleo Shrimp Fried Rice

5 from 1 vote

A Whole30 & grain free version of your favorite Chinese takeout dish - gluten free, soy free, and MSG free!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Chinese

Servings: people

2 12 oz bags frozen cauliflower rice I like this better than fresh - it doesn't get as mushy!
12 oz frozen carrot/peas mix
½ onion diced
2 cloves garlic minced
1 egg
1 lb frozen (or fresh) shrimp I like the bag of raw/tail-on frozen shrimp from Trader Joe's
2 tbsp sesame oil
1 tsp rice vinegar
1 tsp ground ginger
½ tsp red pepper flakes
½ tsp fish sauce
¼ cup coconut aminos
chopped green onions for garnish

Thaw and remove tails from shrimp. Heat a large skillet over medium high heat and add 1 tbsp sesame oil. When hot, add shrimp and cook for ~ 2 mins each side with a bit of salt & pepper. Remove from the pan.
Add the remaining 1 tbsp sesame oil to the pan and add in the frozen cauliflower, carrots, peas, onion, and garlic. Saute/cook until heated through, about 5-7 minutes.
Push the veggies to one side of the pan and use the other side to scramble your egg. Crack it and use a spatula to quickly scramble/cook the egg, then mix it all together. Add the shrimp back into the pan along with the remaining ingredients. Stir and bring to a boil, and cook an additional 2-3 minutes or until any extra liquid cooks off. Serve and enjoy!