Healthy Cauliflower Rice Fried With Shrimp And Veggies Ready In Just 20 Minutes Food

HEALTHY CAULIFLOWER RICE FRIED WITH SHRIMP AND VEGGIES, READY IN JUST 20 MINUTES!

Steps:

• Make cauliflower rice by placing the cauliflower florets into a food processor and pulse a few times until you have pea-sized pieces OR mince with a sharp knife if you don't have a food processor.
• Heat 1 teaspoon coconut oil in a large skillet over high heat.
• Sauté shrimp for 3 minutes or until pink. Remove from heat and set aside.
• Discard any liquid in pan, lower temperature to medium-high heat, and add remaining coconut oil.
• Add the cauliflower rice to the pan and sauté for about 5 minutes or until the cauliflower has cooked off most of its moisture.
• Add in the onions, broccoli, carrots, and snap peas, and cook for 2-3 minutes, or until the onions are translucent.
• Create a space in the middle of the pan, crack the eggs in the middle, and allow to cook for a minute. Start to scramble the egg into the "rice" mixture and allow eggs to cook through.
• Stir in the cooked shrimp and coconut aminos, and serve!

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
• Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice.
• Enjoy!

SHRIMP CAULIFLOWER FRIED RICE

Steps:

• Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
• Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
• Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
• Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.