Ingredients:
· 3-6 tablespoons coconut oil, divided
· 1 pound shrimp, peeled & deveined
· 3 eggs, beaten
· 3 cloves garlic, minced
· 1 cup green onions, sliced and divided
· 1 cup snow peas, diagonally sliced into thirds
· 1 large head cauliflower, broken into florets
· 3 tablespoons soy sauce
· 1 tablespoon oyster sauce
· 1 tablespoon ginger, grated
· 1 teaspoon coconut sugar or date palm sugar
· 1 teaspoon sesame oil, plus additional to drizzle
· 2 teaspoons toasted sesame seeds
· Salt & Pepper to taste
Method:
1. Add cauliflower florets to a food processor and pulse until you have cauliflower rice. Reserve for later use.
2. In a small bowl, combine soy sauce, oyster sauce, ginger, sugar and sesame oil. Reserve for later use.
3. In a wok or large saute pan over medium-high heat, add 2 tablespoons coconut oil. Once hot, add shrimp and cook until pink, then flip and cook until opaque in center. Remove to the side.
4. Add additional coconut oil if needed, then add eggs to pan. Scramble until just starting to set and remove to the side. Do not cook eggs all the way as they will cook again when they are added back to the pan, you want them just starting to set when removed.
5. Add garlic, cauliflower, ¾ cup green onions and snow peas to the pan. Stir to combine, then spread into an even layer and let brown without stirring. Once you start to see it browning, stir then repeat. Repeat this process 3-4 times or until cauliflower has a nice brown. Be cautious to brown, but not overcook as the cauliflower will get mushy.
6. Add shrimp, eggs and sauce into pan and stir to combine. Let all ingredients heat through.
7. Top with reserved ¼ cup green onions and sesame seeds as a garnish and enjoy!