We’re back with an all new Gather: The Experience! What better way to celebrate by breaking out my wok?! Next to Olive Garden, Chinese food is probably the most non-Paleo friendly group of foods out there. Which is why I was so excited to see this menu in Gather. I’m sure you’ll enjoy this tasty twist on the popular Shrimp Fried Rice.
Shrimp Fried Cauliflower Rice
Ingredients:
- 1 tbsp duck fat
- 1/4 cup shallots, diced
- 1/2 cup red bell peppers, diced
- 1/2 cup green bell peppers, diced
- 2 cups shrimp, peeled & de-veined
- 3 tbsp coconut aminos
- 3 drops fish sauce
- 1/2 tbsp toasted sesame oil
- 1 egg whisked
- 4 cups riced cauliflower
- 1/4 green onion
- salt & pepper to taste
Instructions:
- In a large wok or skillet, heat the duck fat over medium heat. Add the shallots, red and green bell peppers, and carrot to the skillet, and saute for 3-4 minutes.
- Add the shrimp to the skillet, continuing to saute. Once the shrimp is pink on all sides add the coconut aminos, fish sauce, and toasted sesame oil. When the shrimp is cooked thoroughly, add the whisked egg and saute until the egg is scrambled and cooked through (I didn’t even realized I skipped this step until I was writing those post…whoops).
- Rinse the cauliflower, and cut into large chunks. “Rice” the cauliflower using the coarse side of a box grater or with a food processor using a shredding disc. Add the riced cauliflower and green onion. Sprinkle with salt and pepper to taste, and saute lightly until the cauliflower is tender.
Serves 8
Be sure to order your copy of Gather today… the Kindle edition is only $9.99!!!!!!!
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