1cupcarrotsshredded (you can also chop regular carrots too)
1cupfrozen peas(omit if paleo)
2tablespoonscoconut aminosor low-sodium soy sauce, if not paleo
salt + pepper to taste
sliced green onions for garnish
In a skillet, heat up sesame oil and onion. Sauté for 3 minutes over medium-high heat until the onions are translucent. Add garlic and shrimp. Cook for 2 minutes, or until the shrimp is light pink/cooked.
Add carrots, peas (if using), riced cauliflower, and coconut aminos. Mix all together and cook for another 2-3 minutes.
Now, push the rice mixture to sides of skillet, leaving a hole in the center. Add whisked egg to center of pan and cook for 1 minute.
Using a spatula, stir the egg to scramble then mix with the rest of the rice mixture. Season with salt and pepper to taste. Serve with green onions as garnish. Enjoy!