Whole30 Shrimp Fried Rice Recipe (with Video)

1. Add one tablespoon oil to a large (12") nonstick skillet and heat over medium high heat.
2. Add the whisked eggs and stir constantly until they're scrambled, about 2-3 minutes, then scrape the eggs out onto a plate.
3. Carefully wipe out the skillet with a paper towel if necessary and place back over the heat.
4. Add another tablespoon of oil.
5. Add the white and light green scallions, garlic and ginger and stir frequently for 60-90 seconds, just until the scallions begin to soften.
6. Add the shrimp, moving them around until they're in a single flat layer.
7. Add the peas and carrots over and around the shrimp and sprinkle one teaspoon salt over the vegetables.
8. Once the shrimp start turning pink on the bottom side (after about 3-4 minutes), give everything a good stir and spread the shrimp out in a single layer again, with the gray, raw sides facing down.
9. Once the shrimp look completely pink (another 3-4 minutes), scrape out the shrimp and vegetables onto the plate next to the eggs.
10. Add the last tablespoon of oil, the frozen cauliflower rice and ½ teaspoon salt to the skillet. Spread the rice into an even layer and let cook for about 3-4 minutes. Give the rice a good stir and flatten back into a single layer. Keep doing this every minute or so until the rice just starts to get tender, about another 5-6 minutes.
11. Add the coconut aminos and stir it into the rice, getting it all evenly coated.
12. Add the eggs, shrimp and vegetables back into the pan and add the black pepper sesame oil. Constantly stir until all the ingredients are coated in the coconut aminos and everything is warmed through. Break up the eggs with your spoon/spatula as you stir.
13. Serve while everything is warm, garnishing with the dark green scallion slices.