Fructose Free Paleo Thai Basil Shrimp Cauliflower Fried Rice
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Learn more āIngredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
For the stir-fry
- 1 lb large shrimp (21ā25 count), peeled and deveined
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 3 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 2 thai red chilies, thinly sliced (or Ā½ tsp red pepper flakes)
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 large eggs, lightly beaten
- 1 cup fresh thai basil leaves, loosely packed
- 3 scallions, thinly sliced (green parts only)
- Ā½ 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 8ā10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible ā 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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