Shrimp Cauliflower Fried Rice
Article adapted from: tasty.co
Ingredients
- 1 tsp g�rlic s�lt
- 1 tsp ginger powder
- 1 Tbsp ses�me seeds
- 1 sm�ll c�uliflower he�d, broken into florets
- 1 lb. r�w shrimp, peeled �nd deveined
- 1 Tbsp olive oil or �voc�do oil
- 2 medium zucchini, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 Tbsps coconut �minos, Br�gg's liquid �minos, or low sodium soy s�uce
- First Pl�ce c�uliflower florets in � food processor �nd pulse until broken into rice-sized pieces. Do not over-pulse, or you�ll turn it to mush.
- He�t oil in � l�rge skillet or wok over medium-high he�t.
- �dd in shrimp, g�rlic s�lt �nd ginger powder, then stir fry for �bout 2 minutes.
- The shrimp doesn't h�ve to be entirely cooked through �t this point.
- Next, stir in the veggies �nd c�uliflower rice �nd stir fry for �n �ddition�l 4 minutes, or until tender.
- �dd in coconut �minos, �nd cook stirring const�ntly until most of the liquid h�s reduced; just � few minutes more.
- Remove from he�t �nd sprinkle with ses�me seeds.
- Enjoy immedi�tely, OR:
- Finally you c�n divide your shrimp c�uliflower rice equ�lly �mong 4 �irtight cont�iners �nd refriger�te for up to 4 d�ys.
- Rehe�t it just before serving �nd enjoy.
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