This is a Super Simple Shrimp Fried Rice! Once you have all your ingredients ready to go, it only take a few minutes to put together! I like to use my little meal prep containers to ready all my veggies, for quick and easy additions to my pan! But the real star here is the Farmhouse Culture Fermented Carrots, which add a delicious pop of flavor, tons of Probiotic benefits and what's even more they are being perfectly paired with the perfect prebiotics for your system to use in unison for excellent gut health!
What you need...
1 lb. Fresh Wild Caught Shrimp, peeled
1 tbsp. Ghee
1 tbsp. Coconut Oil
3 cups Frozen Riced Cauliflower
1/2 onion, diced
1/2 cup frozen Peas
handful of Snow Peas
2 Eggs, beaten
1/2 cup Farmhouse Culture Ginger Carrots
1 tbsp. Brine from Farmhouse Culture Carrots
1 tsp. Fresh Ginger, minced
2 tbsp. Coconut Aminos
Salt & Pepper
Defrost the Cauliflower Rice in a glass container with cover in the microwave for about 5 minutes. Uncover and allow the steam to rise off. Whisk together the Coconut Aminos, Brine and Ginger and set aside. Meanwhile, add fats to a large skillet and turn to medium-high heat. Once the fats are melted add in the shrimp and cook while tossing for about 5 minutes or until completely pinked. Remove shrimp from the pan and set aside. Add in onions, peas, snow peas and toss to cook until onion is translucent, about 3-4 minutes. Move the veggies to one side of the pan and pour eggs onto the other, gently scrambling them. Once they are cooked through, add in Cauliflower, Shrimp and Carrots, toss to combine. Pour in Coconut Amino mixture and stir well. Salt & Pepper as desired. Once warmed and well combined, serve hot!