INGREDIENTS
6 cup cauliflower rice
3 large Egg, fresh, whole, raw
2 tsp Garlic - minced
1 cup pieces Mushrooms, cooked
.5 tbsp Tahini
2 tbsp Soy Sauce
3 tbsp Butter, salted
12 oz Shrimp, cooked
1/4 cup Thrive Life Green Bell Peppers
1/8 cup Thrive Life Chopped Onions
1/4 cup Thrive Life Diced Carrots
1/4 cup Thrive Life Red Bell Pepper

INSTRUCTIONS
In your food processor, rice a 1/2 head of cauliflower

In a medium sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.

Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of avacado oil to the pan, swirl to coat.

Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through, being careful not to overcook. Transfer shrimp to a large plate and set aside.

Reduce the heat to medium, and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces.

Once the eggs are almost fully cooked, transfer to the plate with the shrimp.

Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.

Once the oil is hot, add the minced garlic, Thrive Life Red Bell Peppers, Green Bell Peppers, chopped onion, diced carrots and mushrooms and stir-fry for 30 seconds,
until fragrant but not browned.

Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.

Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes.
Add the soy sauce and tahini, stirring to combine.

Add the eggs and shrimp, stir, and cook for a few more minutes.

Serving size is one cup

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 198.1
Total Fat: 9.9 g
Cholesterol: 219.0 mg
Sodium: 525.9 mg
Total Carbs: 9.9 g
Dietary Fiber: 3.3 g
Protein: 18.8 g



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