Low Sugar Paleo Thai Basil Shrimp Cauliflower Fried Rice

Total time35 min

Prep time20 min

Cook time15 min

4.9

(16)

Low Sugar Paleo Thai Basil Shrimp Cauliflower Fried Rice

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets

For the stir-fry

1 lb large shrimp (21–25 count), peeled and deveined
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp fish sauce
1 tsp sesame oil
3 tbsp avocado oil, divided
4 cloves garlic, minced
2 thai red chilies, thinly sliced (or ½ tsp red pepper flakes)
1 red bell pepper, thinly sliced
3 large eggs, lightly beaten
1 cup fresh thai basil leaves, loosely packed
3 scallions, thinly sliced (green parts only)
½ tsp salt, plus more to taste

For serving

lime wedges, for serving (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice browns instead of steaming.
2
In a small bowl, stir together the coconut aminos, fish sauce, and sesame oil. Set aside.

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