Shrimp or Chicken Cauliflower Fried Rice
1 head of cauliflower riced (may also use frozen riced
2 Tbsp olive oil
1 lb. boneless and skinless chicken breast, chopped into 1 inch pieces or 1 lb. shrimp peeled and deveined
1 yellow onion, chopped
2 large carrots, chopped
2 cloves garlic, minced
1 ½ cups of frozen peas
1/3 cup of low sodium soy sauce (or use tamari or a gluten-free soy sauce to make gluten free)
Heat 1 Tbsp olive oil in a large skillet and add diced chicken or shrimp and sauté for 5 minutes.
Take out chicken or shrimp and put it to the side.
Add 1 Tbsp oil to the same skillet and add onion, carrots, peas, garlic and sauté for 5 minutes. Then add the cauliflower rice and low sodium soy sauce, if using chicken add now. Cook for an additional 5 minutes. If using shrimp add at the end. Enjoy!
Recipe submitted by Diane Kingsley of Whole Body Wellness. The cauliflower fried rice is used to reduce the carbohydrate content. Regular fried rice is 45 grams of carbohydrates per cup versus the cauliflower fried rice is only 12 grams of carbohydrates per cup.