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VEGGIE FRIED CAULIFLOWER RICE

Protein Options: 1 15-ounce can black beans OR 1 pound frozen shrimp
Print Recipe
Servings 4 servings

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.