VEGGIE FRIED CAULIFLOWER RICE
Protein Options:
1 15-ounce can black beans
OR
1 pound frozen shrimp
Ingredients
- 1 tablespoon coconut oil
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 large bell pepper chopped
- 1 cup shredded carrots
- 1 cup frozen peas
- 1 16- ounce package cauliflower rice
- 1 teaspoon all-purpose seasoning salt-free
- 1 teaspoon ground cumin
- sea salt and black pepper to taste
Instructions
- Place a large pot on the stove over medium heat. Add coconut oil. Once the oil has melted, add onion and garlic. Sauté for about 3 minutes, then add chopped bell pepper. Sauté for an additional 3 minutes. Next, add carrots, peas, and cauliflower rice. Season with all-purpose seasoning, cumin, sea salt, and black pepper. Mix well and cover. Let it cook for about 3 minutes, then stir. Continue to stir until the cauliflower is soft, but not mushy.
Notes
Vegetarian: Stir in the black beans at the end. Stir until warm.
Omnivore: Place a large pot on the stove. Fill with water and cover. Allow the pot to come to a low boil. Add the shrimp and boil for about 3 to 5 minutes until the shrimp is pink and opaque. Drain immediately into a colander. Rinse with cold water and dry with a paper towel. Lightly season with sea salt. Add to the cauliflower rice to serve.