Veggie Loaded Shrimp Fried Rice
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Ingredients:
1/4 cup avocado oil
1 pound peeled and deveined shrimp, tails removed
sea salt
1/2 tsp garlic powder
1 medium yellow onion small diced
1.5 cups cauliflower rice
1.5 cups small choped frozen vegetables such as peas, corn, bell pepper, green beans, etc.
1 cup finely chopped spinach or other greens
1 cup dried rice cooked - even better if it’s a day old
1/4 cup gluten free tamari plus more to taste
2 tbsp unsalted butter
4 eggs
Yum Yum Sauce for serving - I love this recipe!
Sesame seeds, finely chopped green onions, and/or chopped cilantro for serving
Method:
Heat a very large non stick pan or cast iron skillet (this is my fav!). Add the oil and once shimmering add the shrimp. Sprinkle it with salt and garlic powder.
Cook stirring occasionally until the shrimp is no longer translucent and begins to brown at edges. Pull them out with a slotted spoon and transfer to a plate.
Add the onion and cook down for about 2 minutes. Once they’ve started to soften/brown add the chopped mixed veggies and mix them in. Let them brown for about 2 minutes.
Next add the cauliflower rice and again mix it in and let it brown for about 2 minutes.
Add the rice and tamari stirring occaionally until well combined and the rice starts to crisp underneath. This will take 8-10 minutes. Test for taste and add more tamari if needed.
While the rice is browning chop up most of the shrimp into bite sized pieces, reserving about 2 per person to serve on top.
Move one half of the rice to the other side (it will be a mound) and melt the butter. Add in the 4 eggs, break the yolks and whisk them until they’re softly scrambled - about 2-3 minutes.
Mix the softly scrambled eggs into the rice, add the finely chopped spinach, the shrimp and their juices together until the greens have wilted. Then remove the pan from the heat.
Pat everything down into the pan gently and let it sit in the pan so it can continue to crisp as the pan cools down.
If you’re making the yum yum sauce, this is a good time to do so!
I hope you enjoy this as much as we do! I love it because all of the ingredients you typically have in your freezer/pantry so this is a quick and easy week night meal. If you make this be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley