As of recent, this is a go-to in my house because it’s quick, fun, and flavorful! If you like Asian flavors and haven’t introduced cauliflower rice into your diet yet, this is the perfect introductory dish. I absolutely love it, and I hope you do too! You’ll find that I like recipes that are easy to tweak for those with different palates, and this recipe meets that criteria. If you don’t like carrots, leave out the carrots. If you want to add snow peas, add snow peas. It’s your dish, so do with it as you please! Just remember to keep it real…real, whole foods!
SELECTING THE INGREDIENTS:
- Cauliflower. While I’m a fan of brown rice, I don’t eat it often. I do, however, eat riced cauliflower ALL the time. I don’t necessarily eat low-carb, but just like everything else, I eat them in moderation. Therefore, riced cauliflower is the perfect substitute, and it’s great in many dishes.
- Sesame Oil. Sesame oil is flavorful and fragrant, and is essential in Asian dishes. It also has beneficial properties, such as lowering blood pressure, promoting bone growth, supporting heart health, boosting dental health, and helping with anxiety and depression.
- Coconut Aminos. This is a delicious and healthy alternative for soy sauce. It’s soy-free, gluten-free, Non-GMO, and low in sodium. You use it just as you would use soy sauce or tamari. It’s simply healthier, and in my opinion, tastes better.
- Carrots. The texture, flavor, and color are perfect for this dish! And of course, there are many nutritional benefits, such as protecting vision loss, supporting heart health, source of antioxidants, cancer fighting properties, promoting brain health, and much more.
- Frozen Green Beans or Fresh Green Beans. Don’t be fooled to think that frozen veggies aren’t healthful. Oftentimes, they may be more nutrient dense than the fresh produce sitting in our supermarkets. As with anything in a bag, box, jar, or can, just be sure to read the label. If you’re buying frozen green beans, the ingredients should be green beans, and maybe salt. Anything else that is in it just isn’t necessary. If you’re able to get your hands on green beans straight from the garden, do it!!!
- Red Bell Peppers. Not only do I like the beautiful red color and texture that these peppers add to this dish, they also provide a lot of nutritional value. If you’re not already eating red bell peppers, now is a good time to start. They’re high in antioxidants and Vitamin C, can help with mental health, support immunity, great for skin and hair, support healthy eyes, reduce risk of chronic disease, and more.
- Frozen Green Peas. Even though green peas have nutritional qualities, I don’t find myself eating them often. They’re perfect in this dish though!
- Garlic Powder, Himalayan Pink Salt, and Pepper. They’re for flavor, and of course add nutritional value.
- Whole Eggs. Eggs are delicious and healthful. They’re also typical in stir-fry, but if you want to make this dish vegan, simply leave out the egg and shrimp. If not, just be sure to use pastured or organic.
- Wild-Caught Shrimp (peeled and tails removed). If you like shrimp, I think you’ll like it in this dish, but it could easily be replaced with another protein. Just prepare your choice of protein and add it at the end.
SELECTING THE EQUIPMENT:
- Cutting Board
- If using fresh cauliflower, you will need a food processor, blender, or cheese grater.
- 1 head of fresh riced cauliflower (or 20 oz bag of frozen riced cauliflower)
- 4 tablespoons (¼ cup) of sesame oil
- 3 tablespoons coconut aminos
- ½ cup fresh carrots, chopped
- ½ cup frozen green beans (or fresh green beans, chopped)
- ½ cup red bell peppers, chopped
- ½ cup frozen green peas
- 1 teaspoon garlic powder
- ½ teaspoon Himalayan pink salt
- ½ teaspoon black pepper
- 2 whole eggs.
- ½ lb wild-caught shrimp, peeled, deveined, and tails removed
- In a large skillet, heat the sesame oil.
- If using head of cauliflower, stir until it begins to get tender. At that point, add the carrots, green beans, red bell peppers, and peas. Stir until the veggies tender.
- If using frozen riced cauliflower, you can immediately add the remaining veggies. Stir until veggies tender.
- Add the coconut aminios, garlic powder, salt, and pepper.
- Push the veggies to the outside of the skillet leaving an open space in the center.
- Crack the eggs in the center of skillet and allow to cook about a minute. Then scramble them into the veggie mix.
- Add the thawed shrimp and cook until just done, which is when the thickest part of the shrimp turns from translucent to opaque. This takes only a few minutes.
- Serve (or store for meal prep)