Ingredients:
Shrimp:
1 lb Raw Shrimp (shelled)
2 TBS olive oil
1 TBS minced garlic
Pink Himalayan salt, Pepper, Paprika, onion powder, garlic powder… Season to taste.
Cook until shrimp is pink and most of liquid is out of the pan.
For the fried “Rice”
2 tablespoons butter, (ghee, coconut oil, or olive oil)
12 ounces riced cauliflower fresh or frozen
(I used the frozen cauliflower with carrots and broccoli)
1/4 cup carrot finely diced (optional)
1 TBS of fresh minced cloves garlic crushed
1 large egg beaten
2 tablespoons gluten-free soy sauce or Tamari (more or less to taste)
1 teaspoon toasted sesame oil
Instructions:
In a large heavy skillet or wok, melt butter or oil of choice over medium-high heat. Add the garlic and cook for 1 minute.
Add carrots and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften–about 5 minutes.
Pour in the egg and stir it together with the vegetables. Cook, stirring the mixture frequently, until the egg is scrambled. This takes about 1-2 minutes.
Stir in the soy sauce and the sesame oil until warm
Taste and adjust seasoning.
Make a bed of “rice” and add shrimp.
