Californian Keto Cauliflower Fried Rice Bowl

Allergens

Shellfish (shrimp)

Ingredients

• 1 large cauliflower head, riced
• 12 oz shrimp, peeled and deveined
• 1 cup broccoli florets, chopped
• 1 cup red bell pepper, diced
• 1/2 cup green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp avocado oil
• Salt and pepper, to taste
• Optional: 2 large eggs, scrambled (for non
• keto version)

Instructions

1. In a large skillet or wok, heat the avocado oil over medium high heat.
2. Add the garlic and sauté for 30 seconds, until fragrant.
3. Stir in the shrimp and cook until pink and cooked through, about 3 minutes per side. Remove from pan and set aside.
4. Add cauliflower rice to the skillet and season with salt and pepper. Cook for 5 7 minutes, stirring occasionally, until slightly golden and crispy.
5. Stir in broccoli, bell pepper, and green onions, cooking for an additional 3 4 minutes or until vegetables are tender yet still crisp.
6. Return shrimp to the skillet and mix well. If adding scrambled eggs, gently fold them into the mixture at this point.
7. Serve hot, garnished with additional green onions if desired.

Chef’s Insight

Use a food processor or box grater to rice the cauliflower for this dish.

Notes

Make sure to thoroughly rinse the cauliflower rice to remove any excess starch.