Cauliflower Fried "Rice" with Shrimp

Heat olive and sesame oil over med-high heat in a large skillet. Add onions, carrots, garlic, with a little salt and pepper and sauté for 3 minutes.

Add the broccoli florets and continue to sauté, stirring occasionally for 5 more minutes.

Meanwhile, cook the shrimp: Heat 1 tbsp. olive oil and 1/2 tsp. sesame oil over medium-high heat. Swirl the skillet so the oil evenly coats the bottom. Sear shrimp on both sides until cooked through and lightly golden on edges, about 3-4 minutes per side. Remove from heat and set aside while you finish the "rice".

Turn the heat on the sautéed veggies down to medium-low. Slide all of the veggies to one half of the pan so that one side is empty. Whisk 2 eggs in a small bowl, then pour them on the empty side of the pan. Let them almost set (about 2 minutes), then scrable them until they are cooked through.

Now add in the riced cauliflower and the scallions and continue to saute until the cauliflower is cooked through and tender, about 3 minutes.

Add in the coconut aminos, crushed red pepper, to taste and salt and pepper if you think it needs it.

Add cooked shrimp and toss once more. Top with the toasted sesame seeds.

Serve and enjoy!