Ingredients

The following ingredients have 7 Servings
  • 14 raw jumbo shrimp
  • 1 tsp olive oil
  • ¾ tsp ginger
  • 1 tsp butter
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 cup peas
  • 1 cup diced carrots
  • 2 eggs
  • 4 cups (12 ounces) frozen or fresh cauliflower rice
  • 2 cups pre cooked brown rice
  • 1 cup diced pineapple
  • 2 tablespoons low sodium soy sauce

Instruction

  • Defrost jumbo shrimp and pat each dry with paper towel.
  • In large nonstick skillet or wok, heat olive oil in pan over medium heat and stir in ginger.
  • Arrange shrimp evenly in wok and cook for about 7 minutes, or until shrimp is fully cooked when it turns pink and is no longer grey. Remove cooked shrimp and ginger from the pan; set aside.
  • In skillet, add butter and once melted sauté onion, bell pepper, peas, and carrots together and cook for 5 minutes. Move veggies to side of pan and add eggs. Scramble eggs until fully cooked.
  • Stir in cauliflower rice and brown rice into veggies and eggs and cook for additional 5 minutes.
  • Stir in pineapple; season with soy sauce.