I love a little stir fry every now and then. I actually make beef stir fry fairly often and wanted to mix it up a little. I had some shrimp in the freezer that I wanted to eat, so voila!
And since I don’t beat around the bush with my recipe posts and write 12 pages, here you go 😉
Shrimp Stir Fry
1 tbsp extra virgin olive oil
1 bag frozen riced cauliflower
1 pound de-veined, de-tailed, pre-cooked shrimp
1 cup diced mushrooms
1 cup diced zucchini
1/2 cup chopped carrots
1 egg
2 tsp dried minced onion
Red pepper flakes, salt & pepper, to taste
Heat olive oil in pan. Add shrimp, mushrooms, zucchini, carrots, spices and dried onions. Mix well and cook until veggies are soft and shrimp is pink (if using uncooked shrimp, cook for about 3 minutes before adding veggies and spices). Create a hole in the middle of the mixture. Crack egg and place in hole. Scramble egg while cooking. Once egg is cooked, mix thoroughly with the rest of the mixture. Top with soy sauce or Bragg’s Liquid Aminos if you choose. It’s pretty darn good just as prepared though! Enjoy!
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