How to Make Shrimp Fried Cauliflower Rice

Ingredients

• 3 cups cauliflower florets
• 3 tbsp unsalted butter or coconut oil
• ¼ cup yellow onion, diced
• ¼ cup carrot, diced
• 1 oz (25 g) uncured bacon, diced
• 1 tsp freshly grated ginger root
• 2 tbsp toasted sesame oi
• 1 large egg, beaten
• 2 tbsp wheat-free tamari
• 4 oz (110 g) cooked shrimp, peeled
• 2 green onions, thinly sliced
• ¼ cup cashews

1. Place cauliflower florets in a food processor. Pulse several times, scraping down the sides of the bowl occasionally, until cauliflower resembles the coarse texture of rice. Set aside.
2. Heat a large skillet over medium-high heat. When the skillet is hot, add unsalted butter and wait for 15 seconds.
3. Add yellow onion, carrot, and uncured bacon, and cook, stirring occasionally, for 3 to 4 minutes, or until onion and carrot have softened. Add cauliflower rice and ginger, and cook for an additional 3 to 4 minutes.
4. Push vegetables to the sides of the skillet to create an opening at the center. Pour toasted sesame oil into opening, and then immediately add egg. Stir egg continuously for about 30 seconds, or until scrambled.
5. Add wheat-free tamari, shrimp, green onions, and cashews and stir to combine. Cook for 30 seconds to 1 minute, or until shrimp are warmed through. Serve immediately.