Y’all….. I know you might be tired of hearing about Whole 30, but it’s my (eating) life this month and I have to say I’m really enjoying it. It’s amazing all the delicious foods that God created that we can enjoy without adding artificial stuff to it! Something I’ve been making for a while- even before doing Whole30/Paleo- is cauliflower rice. We love cauliflower rice so much and it’s filling without leaving you with that “overstuffed” feeling that regular rice does.
The other day I made Shrimp Fried Rice- using cauliflower rice of course- and it was one of my favorite meals I’ve had this year. 😉 (So what if it’s only 5 days and counting?!?)
Making cauliflower rice is easy- just takes a few steps.
Chop up your cauliflower and remove the stems.
Throw in a food processor for a few minutes (here’s the one I have– I LOVE it and use it everyday.)
Stir fry the rice with shredded carrots and shrimp- so good!
- 2 TBS sesame oil
- ½ head cauliflower, shredded
- 2-3 tsp. coconut aminos
- 2 tsp fresh ginger
- ½ tsp salt
- ¾ tsp. garlic powder
- 1 cup shredded carrots
- 1.5 cups shrimp, chopped
- 2 eggs, optional
- Heat sesame oil in a wok or skillet over medium heat.
- Add in cauliflower "rice." Allow to sit a minute or two to get a crisp brown layer.
- Sprinkle in salt, ginger, garlic, coconut aminos, and stir.
- Stir until cauliflower begins to brown on all sides.
- Add in carrots and shrimp.
- Continue cooking until shrimp is opaque.
- You can also add in two eggs and stir until cooked through.
About Kelli Hays
