1large headcauliflower(cut into golf ball sized chunks)
2Tablesoonsolive oil
sea salt and black pepper(to taste)
2Tablespoonsolive oil
2wholegreen onions(sliced)
1large clovegarlic(minced)
2largeeggs(lightly beaten)
sea salt and black pepper
½poundraw, wild-caught shrimp(peeled and deveined)
1cupfrozen peas and carrots(lightly cooked and drained)
2Tablespoonscoconut aminos(substitute soy sauce or tamari for non-paleo)
toasted sesame oil(to taste)
Instructions
With a food processor-Place chunks of cauliflower into the bowl of a food processor, and pulse. Do not over fill, you want even "rice" sized chunks not a puree.
With a box grater-Carefully grate the chunks of cauliflower to create your "rice". Watch your finger tips and finger nails!
Place cauliflower rice in a medium saucepan with olive oil, salt, and pepper.
Cover and cook over medium heat until heated throughout, about 3 to 5 minutes.
Remove lid, fluff with a fork, and set aside.
Heat 1 Tablespoon of oil in a wok over high heat. Add the green onions and garlic. Stir and cook for one minute until fragrant.
Add beaten eggs and scramble until set.
Push eggs to the outside edge of the wok, and add 1 more Tablespoon of oil.
Add the rice and stir-fry to combine with the eggs.
Add the shrimp, peas and carrots, and toss to combine.
Add the coconut aminos, salt and black pepper, and cook until shrimp are no longer pink.
Serve with garnished with chopped green onions and sprinkled with sesame oil.
Notes
To make non-paleo - substitute soy sauce/tamari for the coconut aminos, and reduce amount of salt that you use.