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I’ve been eating less carbs lately and the thing I crave most is definitely rice. A few weeks ago I reluctantly tried cauliflower rice when we had dinner guests for a stirfry night. Surpringly I loved it and I’ve been eating it regularly ever since. Last weekend I ate it with a panang chicken curry (it was delicious) and today I lunched on this super simple Shrimp Fried Cauliflower Rice.
1 cup caulfilower rice (make your own, see below)
1/8 cup shredded carrots
1/2 cup stock celery, chopped
2 tbsp chopped red onion
10 medium shrimp, no tail
1 tsp coconut oil
1/2 tsp garlic salt
1/2 tsp coarse black pepper
Start by making cauliflower rice. You can find lots of recipes online, here’s how I make mine: wash and separate 1 cup of cauliflower. Place it in a blender, food chopper, or food process. I use a small electric food chopper like this one, $ . Lightly pulse until it’s chopped into rice-sized pieces. Set aside and follow the rest of the directions.
Thaw your shrimp if they are frozen (sit them out at room temp for 30 minutes, or seal them in a ziplock bag and soak in a bowl of hot water for 5 minutes to speed it up), chop your celery and red onion, open egg into small dish and beat. Heat 1 tsp coconut oil in a small frying pan over medium-high heat. Add onion and sautee until transparent, then add shrimp, carrots and celery, sautee for 3-5 minutes. Add cauliflower rice, garlic salt and coarse black pepper and sautee for an additional 3 minutes. Form a hole in the center of the mixture, and pour beaten egg into center of hot pan. Let it sit for 1 minute and then stir the entire mixture to scramble and incorporate egg. Sautee while continually stirring for 1 minute. Enjoy!
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