THIS is one of my favorite recipes! I compiled this fried rice recipe during my first round of whole30 after reading through a few different recipes and just combining everything I liked from them, and just by trial and error! It’s so easy, good leftover, has mushrooms hidden inside, and full of flavor! That’s a lot of wins in my book! Definitely put this one on your meal plan and be ready to keep it on rotation! It’s that good!
Ingredients: (This very much is a recipe of “just add what you like and it will work out.” I don’t have a lot of specific measurements but just sprinkle and pour and taste. I added some approximate measurements below but feel free to do what you like!)
- 2-3 tbsp. fat/oil (olive oil or bacon fat work well!)
- yellow onion (I don’t care for a ton of onion in my food, so I use maybe 1/3)
- 2-3 mushrooms
- 1 bag of frozen cauliflower or one head of fresh cauliflower
- frozen peas and carrots
- frozen shrimp (pork would be a great option too!)
- 2 eggs scrambled
- 2-3 strips of bacon (Pederson brand is Whole30 approved!)
- 1-2 tsp. ginger
- 5-6 tbsp. coconut aminos
- sea salt to taste
- pepper to taste
What to do:
- I usually start by frying 3 strips of bacon in a large skillet. Remove the strips of bacon and use the bacon fat to start your dish. (You could use olive oil instead if you prefer.)
- Before I start, I place my frozen shrimp in a colander and leave it under running warm water for them to defrost.
- Add diced yellow onion to the bacon fat and let it cook until translucent. (I use my Ninja Chopper religiously when I cook, and it makes this recipe goes so much faster!)
- Add sea salt and pepper.
- Add your diced mushrooms (the Ninja Chopper makes them so tiny you don’t even notice they are there! I’m excited about this because I don’t care for mushrooms haha…)
- Add 1-2 tsp. of ginger, maybe more depending on your tastes, and stir.
- Add the shrimp and frozen peas to your skillet and let it cook, stirring occasionally. (Be careful not to let the shrimp overcook, as it may be a little tough later.)
- In a separate pan, scramble your two eggs and then add them to the larger skillet.
- Crumble the 2-3 strips of bacon into your skillet, trust me, don’t skip this step!
- Place your frozen cauliflower into a food processor or Ninja Chopper, and process into rice grain size pieces. Add the cauli rice to your shrimp, veggies etc. and stir, allowing it to cook through.
- I add the coconut aminos here. I probably add more than some may like so just taste it here and there and see if you want more or less. You may also want to add some more sea salt now that the cauliflower rice is in your skillet.
- Once it is cooked through, scoop some into a bowl and enjoy! I usually roast some butternut squash in the oven, it is a great side to this dish!