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Prep time
5 minutes
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Cook time
15 minutes
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Serves
3
Author Notes
A healthy spin on classic shrimp fried rice, full of vegetables and color! —Through The Kitchen
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Ingredients
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1/2 pound
shrimp (I use Trader Joe's Frozen Wild Caught Argentinian Shrimp, dethawed)
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12 ounces
riced cauliflower (I use Whole Foods 365 frozen organic riced cauliflower, thawed)
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3/4 cup
sweet yellow corn (I used Whole Foods 365 frozen organic sweet corn, thawed)
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3/4 cup
peas (I used Whole Foods 365 frozen organic peas, thawed)
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3/4 cup
shelled edamame (I used Whole Foods 365 frozen organic shelled edamame, thawed)
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1
red bell pepper
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1 handful
oyster mushrooms (or mushrooms of your choice)
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2 tablespoons
Mykonos vegan butter
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4 tablespoons
soy sauce (can sub coconut aminos or tamari if trying to avoid soy or you are gluten free)
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1 tablespoon
olive oil
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salt and pepper to taste
Directions
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Chop red pepper and oyster mushrooms into bite sized pieces.
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In a large skillet, sauté the shrimp with a tablespoon of olive oil until cooked through.
Note: omit shrimp for a vegan meal.
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In a large pot, add all the vegetables and cook on low-medium heat on the stove. Once warm, add cauliflower rice and butter. Stir until the butter melts all over the rice and veggies.
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Add 3 tablespoons of soy sauce (less/more depending on your preference) and stir. Cook for 5- 10 minutes on medium heat.
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Once shrimp are cooked, add one tablespoon of soy sauce to the pan and toss the shrimp.
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Add salt and pepper if needed to the veggies and rice, and divide among 3-4 bowls. Top each bowl with desired amount of shrimp, and voila!
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