Here’s quick and easy weeknight dinner.
Fried “Rice” with Shrimp
Serves 4 // 343 calories, 17g fat, 35g protein, 9g net carbs
24 ounces Purely Frozen Organic riced cauliflower
8 ounces thick-cut bacon (about 8 slices, optional)
2 large organic eggs
1 tablespoon minced ginger
3 cloves garlic, minced
4 cups broccoli florets
2 pounds jumbo shrimp
4 medium scallions, thinly sliced
2 to 3 tablespoons soy sauce, or 1 to 2 tablespoons tamari
Microwave the cauliflower rice for 7 minutes to thaw and heat.
Place the bacon in a 12-inch skillet over medium heat and cook until crisped and browned. Using tongs, transfer to a plate lined with a paper towel to drain. Once cooled, coarsely chop and set aside. Drain off all but a teaspoon of bacon grease, reserving the remaining grease.
Place the pan back over medium-high heat. Add the eggs to a small bowl, whisk, then pour into the pan. Quickly scramble the eggs. Transfer the eggs to a cutting board and coarsely chop; set aside.
Wipe the skillet clean with paper towels and add 1 tablespoon reserved bacon grease over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the shrimp and cook until the curl. Add cauliflower rice and stir to thoroughly combine.
Reduce the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the reserved bacon and eggs, scallions, and 2 tablespoons soy sauce or 1 tablespoon tamari. Taste and add more soy sauce or tamari to taste. Serve immediately.