Paleo Shrimp Fried Rice
A Whole30 & grain free version of your favorite Chinese takeout dish - gluten free, soy free, and MSG free!
- 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
- 1/2 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
- 1/2 tsp red pepper flakes
- 1/2 tsp fish sauce
- 1/4 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!
Calories: 263kcal, Carbohydrates: 18g, Protein: 29g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 223mg, Sodium: 632mg, Potassium: 1081mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2682IU, Vitamin C: 112mg, Calcium: 141mg, Iron: 2mg