Shrimp Fried Rice

I love this recipe so much and it just got better because I discovered riced cauliflower. You can buy bags of riced cauliflower at Trader Joes or I have heard it is at Walmart, too. Or you can grate a head of cauliflower by hand or in the food processor. This recipe is almost entirely vegetables and protein (the peas are a veggie but count as a carb and still SUPER healthy).

Ingredients

• 16 ounces raw shrimp, shelled and deveined (I use a lot of shrimp to increase the protein of this meal)
• 1/2 teaspoon Mediterranean salt
• Black pepper
• 1/2 teaspoon cornstarch (optional, I skip this)
• 2 tablespoons sesame oil
• 3 eggs, beaten
• 2 stalks green onion, minced
• 2 cups riced cauliflower or leftover rice, grains separated well (make sure it is at least 1 day old)
• 1 cup frozen peas and carrots, defrosted (gotta love those square carrot pieces!)
• 3-6 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
• 1 teaspoon sesame oil

Instructions

1. Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch (optional),
   and toss to coat. Set aside to sit for ten minutes at room temperature.
2. Heat pan on high heat: Heat a large sauté pan or wok on high heat. When the pan is very hot and a drop of water instantly sizzles when it hits the pan, swirl in a tablespoon of the oil to coat the pan.
3. Sear shrimp on both sides: Add the shrimp to the pan, spreading them out quickly in a single layer on the pan. Let them fry in the pan without moving them, for 30 seconds. Flip them over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. Use a slotted spoon to scoop the shrimp out of the pan to a plate, leaving as much oil in the pan as possible.
4. Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add the beaten eggs and stir them quickly to scramble them while they cook. When the eggs are almost cooked through, still a bit runny, remove them from the pan to the plate with the cooked shrimp.
5. Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon of oil. When the oil is shimmering hot, add the green onions and sauté for 15 seconds. Then add the uncooked riced cauliflower or leftover cooked rice to the pan and stir with the green onions to mix well. Spread the rice/onion mixture over the surface of the pan and let it fry, without moving it, until you hear the rice sizzle (for the cauliflower, this will take about 5-7 minutes to get to your desired softness and for the cooked rice about 1 to 2 minutes). Use a spatula to toss the rice, and spread it over the pan again.
6. Add soy sauce, carrots, peas, shrimp, eggs: Sprinkle soy sauce around the rice and toss to combine. Add the carrots, peas, shrimp, and eggs, stirring to combine well. Let everything heat up again until sizzling hot. Add more soy sauce to taste. I tend to use more soy sauce but if you are on the 21 Day Fix, soy sauce is not approved because it is VERY high in sodium.

21 Day Fix container counts: Using a full pound or more of shrimp and serving 4 generous servings, one serving is 3/4 red/protein, 1 green/veggie, 1 tsp.

Enjoy! My kids did!!