Step 1

Add 1 Tbsp of cooking oil to a skillet over medium-high heat and add the shrimp.  Cook shrimp a few minutes on each side until heated through.  Season shrimp with sea salt and pepper, to taste.  Be sure not to overcook the shrimp.  Remove shrimp from pan and set aside.

Step 2

Add 1 Tbsp of cooking oil to the same skillet and saute the chopped onion and carrots until slightly soft.  Cover skillet with a lid to cook even faster.  Then, add the minced garlic and cook 1 more minute.  Next, add in the cauliflower rice.  Continue to saute until cauliflower reaches your desired texture.  I like mine pretty soft.

Step 3

Once the veggies are softened, add in the peas and cook another minute or so to heat through.  Then, add in the onion powder, ginger, sea salt, and pepper.  Stir to combine.

Step 4

Next, add in the coconut aminos and beaten eggs.  Continue to stir until the eggs are fully scrambled and cooked into the mixture.  The mixture will start to get thicker.  But, be careful not to overcook because you want the mixture to be moist.

Step 5

Once the eggs are cooked into the cauli-rice mixture, you can either stir the cooked shrimp into the mixture or serve over top.  ENJOY!