Keto Chinese Brunch Shrimp Fried Rice with Eggs and Bell Peppers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cooked cauliflower rice 8 oz large shrimp, peeled and deveined 2 large eggs, beaten 1 small onion, finely chopped 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 3 cloves garlic, minced 2 tbsp olive oil Salt and black pepper, to taste Green onions, thinly sliced, for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large non stick skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, red bell pepper, and yellow bell pepper until softened, about 4 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Stir in the cooked cauliflower rice and cook for 2 minutes to heat through.
5. Push the vegetables to one side of the skillet, making a well in the center. Pour the beaten eggs into the well and scramble, stirring constantly until set.
6. Combine the scrambled eggs with the cauliflower rice mixture, stirring well to combine.
7. Add the cooked shrimp back to the skillet and season with salt and black pepper to taste. Stir to combine and cook for an additional 1 2 minutes.
8. Remove from heat and garnish with sliced green onions before serving.

Chef’s Insight

Use a high-smoke point oil, like avocado or peanut oil, for frying the vegetables to avoid any off-flavors.