Shrimp & Pineapple Cauli-Fried Rice

One of the many advantages of living near the coast is fresh seafood. This is a fabulous teriyaki style Asian stir-fry recipe using riced cauliflower instead of rice. If you haven’t tried fish sauce yet, it makes all the difference in bringing together the flavors.

3 T lard

2 lb. large peeled, deveined shrimp

1/3 c diced carrots

1/3 c diced onion

1 clove garlic, minced

1 medium head cauliflower –riced (Place cauliflower florets in a food processor and pulse until chopped into tiny grains.)

2 large eggs, whisked

2 T coconut aminos

1 ½ T fish sauce

1 t untoasted, cold-pressed sesame oil

1 c small pineapple chunks

These staples from Trader Joe’s make this recipe a breeze.

In a large skillet or wok, melt the lard over medium heat. Add the shrimp and saute until pink. Remove the shrimp and set aside. Add the carrots, onion and garlic to the skillet and saute over medium heat until softened, about 4 minutes. Add the riced cauliflower and continue to saute for 1 more minute. Push the vegetables to the sides of the skillet to create a well in the center. Crack the eggs into the well and scramble until cooked. Toss the cooked eggs into the rest of the rice. Add the coconut aminos, fish sauce, sesame oil and pineapple and toss until heated through. Stir in the shrimp. Heat until shrimp is warm and serve.

Shrimp & Pineapple Cauli-Fried Rice

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