I am loving cauli rice so much right now because it is so dang easy and you can do so much with it! Plus, they are now selling organic riced cauliflower at Costco and Trader Joe's in the frozen section. I promise you won't miss the rice, AND this recipe makes you feel so good after eating a big bowl of it!
If you do not eat shrimp you can substitute chicken or just eat it vegetarian.
You can also grate or put the cauliflower in a food processor and simply make this. One head of cauli in a food processor yields about 5 cups.
½ pound shrimp small uncooked, shelled and deveined
3 cups cauliflower, riced
2 large pastured eggs
3 scallions diced thin
½ cup broccoli florets
¼ sugar snap peas
1 tablespoon fresh ginger minced
2 cloves garlic, grated
2 teaspoons organic sesame oil
4 tablespoons coconut aminos or fermented soy sauce
2 tablespoons rice vinegar
2 tablespoons XCT oil avocado oil
Sea salt and pepper to taste
In a bowl whisk eggs and set aside.
In a saucepan add frozen cauliflower and cook cook cauliflower rice until water (if using frozen) is evaporated, about 8-10 minutes. Set aside into bowl.
Add 2 tablespoons oil to the wok or large nonstick skillet and add scallions, garlic, broccoli, snap peas and ginger. Saute at medium high heat about 5 minutes or until cooked.
Push mixture to the sides of the wok to create an opening in the center for egg mixture. Add the eggs and quickly scramble.
Toss in cauliflower mixture to combine then drizzle in rice vinegar, soy sauce and mix again to combine.
Taste to see if it needs any other seasonings, because of the soy you do not need a lot of salt.
Top with shrimp.
You can add red pepper flakes, cayenne, or chili paste too if you like heat like me!