Shrimp "Fried" Rice

This is one of the most requested dinners at our house. It's a cleaner version of the traditional fried options you might get with your Chinese Takeout.

Ingredient List
5-6 cups of chopped veggies of your choice (peppers, broccoli, mushrooms, carrots, spinach)
1 small onion chopped
3-4 TBSP EVOO
1lb peeled & deveined shrimp
4-5 cups of riced cauliflower
2 eggs
Liquid Aminos or low sodium soy sauce
Salt & Pepper to taste
Chopped scallions

Preheat oven to 425. Line a pan with foil and place your shrimp in a single layer. Drizzle with 1-2 TBSP olive oil, season with salt and pepper and set aside.
Heat the remaining olive oil in a large pan over medium high heat. Add the onion and cook until softened. Add your veggies, cover and cook 5-6 minutes. Add 2 TBSP of liquid aminos and toss to coat. Transfer to a bowl. Put your shrimp in the oven and roast 5-6 minutes (or until pink).

In the same pan, add your cauliflower, cover and cook about 8-10 minutes or until softened. Move the cauliflower off to one side. In the open side, crack in 2 eggs. Break up the egg and cook over med-high heat until no longer runny. Mix the egg and cauliflower together and season with salt and pepper.

Place some of the "fried rice" on your plate and top with veggies. Add a few roasted shrimp and sprinkle with scallions.

Enjoy!