The kimchi in this recipe not only adds probiotics to your meal, it also adds a delectable sour and spicy flavor to this traditional Paleo fried rice.
Paleo Kimchi and Shrimp Fried Cauliflower Rice
Serves 4
2 tablespoons + 1 teaspoon (35 ml) toasted sesame oil, divided (find organic toasted sesame oil here)
8 ounces (225 g) shrimp, peeled and deviened, cut into 1⁄2 inch (1.2 cm) pieces
2 eggs, beaten
2 carrots, diced
2 tablespoons (30 ml) tamari or coconut aminos, divided (find tamari here and coconut aminos here)
2 teaspoons (10 g) fish sauce (find Paleo-friendly fish sauce here)
1.5 cups (500 g) kimchi
4 cups (900 g) cauliflower, riced
2 scallions, chopped
salt and pepper, to taste
- Add 1 tablespoon (15 ml) of sesame oil to a wok over medium high heat. Add shrimp and sauté for 3 to 4 minutes, until cooked through. Set aside.
- Next scramble the eggs until almost done, set aside.
- Add an additional tablespoon of sesame oil and then add carrots to the wok. Cook for 5 to 7 minutes and then season with tamari or coconut aminos and fish sauce. Remove from the wok and set aside. Add the kimchi and saute for a couple of more minutes. Then add the riced cauliflower and cook for 5 more minutes, until it is soft. Stir the cooked eggs, shrimp and remaining teaspoon of sesame seed oil into the cauliflower mixture. Stir in green onions. Adjust salt and pepper to taste.
