About
Shrimp are cooked with bell peppers and cauliflower rice before adding beaten egg to create a keto friendly version of this typically carb heavy dish.
This shrimp fried egg rice makes for a great light lunch or an accompaniment to stir fried pork.
Ingredients
- 2 small raw egg whole
- 2 tablespoon coconut oil
- 1 ½ cup, cut pieces cauliflower rice
- 1 tablespoon, chopped red onion
- 1 clove garlic
- 1 tablespoon tamari sauce
- 1 medium – 4 1/8" long scallions
- 1 tablespoon, chopped cilantro
- ½ cup shrimp
- ½ large – 3" diameter x 3 3/4" red bell peppers, raw
- ½ tablespoon sesame oil
Instructions
- Heat a tablespoon of coconut oil in a frying pan or wok over a medium heat. Mince the garlic and finely dice the pepper. Add to the pan with the diced onion and sweat until tender.
- Add the cauliflower rice and the shrimp to the pan, stirring well to combine. Fry for 3-4 minutes until cooked through.
- Beat the eggs together. Make a well in the center of the mixture and pour in the beaten egg mixture. Let the egg settle for a moment and start to cook, then break apart gently with a wooden spoon, folding into the rice mixture.
- Add the tamari and sesame oil and mix well to combine.
- Roughly chop the cilantro and slice the scallions, scatter over the rice to serve.
Nutrition Facts
- Servings: 2
- Calories: 311.9kcal/1304.8kJ (per serving)
- Fat: 21.4g (per serving)
- Carbs: 8.6g (per serving)
- Protein: 22.4g (per serving)
