1 bunch green onions, chopped, whites separated from greens
1/2 cup frozen peas
1/2 cup carrots, cubed
3 eggs, beaten
1/2 pound shrimp, thawed, peeled and deveined
Chop cauliflower into chunks and place in a food processor. Pulse to finely chop until it resembles rice, set aside.
In a small bowl, whisk together San-J Tamari, honey, ginger, and red pepper flakes; set aside.
In a large skillet or wok[/url], over medium-high heat, heat up sesame oil. Add in the white part of the onions and sauté for about a minute. Add frozen peas and carrots, stir, and cook to heat through for about 2 minutes. Move veggies to one side of the wok and add in beaten eggs. Cook eggs on one side of the pan, moving the mixture around as it cooks until cooked through. Add shrimp, and cook, for about 2 minutes until they’ve turned pink.
Add in riced cauliflower and stir to combine. Pour the Tamari sauce mixture over the top, making sure to distribute evenly throughout and cook for an additional 4 minutes, until cauliflower has softened but has an “al dente” texture. Turn off heat, sprinkle green onions, cover for a minute to soften, and serve.
Make this recipe ketogenic by omitting the honey and using a honey-substitute. Swap the green peas and carrots for a higher fiber vegetable like broccoli (1 cup total, finely chopped) and you’ll drastically reduce the sugar and carbohydrate content.