I was really struggling with what to have for dinner the other night. I had shrimp in the freezer and thought about bacon wrapped shrimp but also had a head of cauliflower and thought fried rice sounded good. Then I was like….WHY NOT HAVE BACON SHRIMP FRIED RICE! Duh, should have thought about that one a long time ago…it was amazing.
- 1 head of cauliflower, “riced”
- 1/2 pound bacon, thinly sliced
- 1 pound shrimp, cleaned and chopped
- 10 baby carrots, chopped
- handful of mushrooms, chopped
- 2 eggs
- 2 tbsp coconut aminos, separated
- 2 tsp crushed red pepper
- Coconut oil for “frying”
- Green onions for garnish
Cut bacon into thin strips and cook until crispy over medium heat. While bacon is cooking, “rice” cauliflower in food processor until consistency of rice. You can also process the carrots if that is easier than chopping. Gently beat eggs in small bowl with 1 tbsp of coconut aminos. Once bacon is finished cooking, remove from pan and add eggs to pan with bacon grease and cook until almost done, flip and make sure eggs are not runny. Remove from heat and cut into 1 inch squares. Add carrots and mushrooms to skillet with coconut oil if all bacon grease is cooked off. Saute for about 2-3 minutes until softened. Add riced cauliflower and cook 5-10 minutes until cauliflower is soften to your liking. Sprinkle crushed red pepper and remainder of coconut aminos and stir thoroughly. Add bacon and egg and serve warm with green onions.