Low Carb House "Fried Rice"

Here is another really tasty low carb recipe! There is a little bit of prep work involved with this recipe, but I had it on the table in about 30 minutes.

Ingredients:

• 1 head cauliflower
• 4-5 green onions, chopped
• 2 gloves garlic, minced
• 1 TBSP fresh ginger, minced
• 2 TBSP fresh parsley, chopped
• 1 TBSP butter or coconut oil
• 3 TBSP Tamari sauce (or soy sauce, I use low sodium)
• 1 egg, lightly beaten
• 1/2 lb. cooked shrimp (I buy precooked & frozen jumbo shrimp from Wal-Mart (GASP!), probably not the best, but I live in Nebraska & there isn't an abundance of fresh seafood in these parts)
• 4 oz. cooked chicken (this time I used Wal-Mart's frozen Thinly Sliced Chicken - cooked according to package directions) There is a negligible amount of sugar in meat of this kind, it would be better to use left over roasted or rotisserie chicken if possible. 
• 4 oz. cooked beef (ditto above, it's like Philly meat)
• freshly ground black pepper to taste
• red pepper flakes to taste

Place cauliflower florets in food processor. Pulse until the cauliflower is "riced" - this doesn't take long. In a large skillet, sauté onion & garlic in butter/coconut oil until tender. Stir in the riced cauliflower, soy sauce, parsley, ginger, black pepper and red pepper flakes. Cook for about 5 minutes on medium heat, stirring occasionally. Add the cooked meat & shrimp to the skillet & toss well. Create an opening in the center of your pan by pushing the "rice" and veggies toward the outside of the pan. Cook the scrambled egg until fluffy. Mix well & serve hot - this.was.amazing.