Low Carb Shrimp Fried Cauliflower Rice

3 large Egg, fresh, whole, raw
1 tbsp Parsley, dried
2 1tsp Canola Oil
1 cup Snow Peas, fresh
0.66 cup Bean sprouts
5 serving COOKING - [2 tsp] Sunbird Fried Rice Seasoning
2 tbsp Garlic, prepared chopped garlic (Canada Garlic Inc)
453 gram(s) Giant Brand Large Raw Shrimp Peeled & Deveined Tail Off
2 tbsp Kikkoman Low Sodium Soy Sauce
453 gram Riced cauliflower
2 tbsp Eden Selected Toasted Sesame Oil
1 oz Green Onion - Raw - Chopped (1/2c = 50 g = 1 serving) (by BRAINCHANGER13)
.5 serving Onion, White Raw (1 medium) (by SHHUGHES)
1 serving Kimbo dried shitake mushrooms

Prepare everything in advance as you will be moving fast once you start cooking. The shitake mushrooms need to soak in warm water for 20 minutes. Cook the cauliflower rice according to package ahead of time and cool. Saute the shrimp for 2 minutes each side and set aside.

Heat 1 T of canola and 1T of sesame oil in fry pan. When hot, add garlic and onion and stir fry for about 2 minutes. Then add the snow peas and stir fry for another 2 minutes. Add the bean sprouts and stir fry for 1 minute. Add the pre-cooked shrimp and the shitake mushrooms and heat through. Dump the stir fried veggies with shrimp into a separate bowl and add the other 2 T of oil. Once heated, add the pre-cooked cauliflower pearls and stir fry for two minutes. Shove to the side of the pan and pour in the scrambled eggs. Once eggs are done, mix with cauliflower rice, add the soy sauce and the sunbird fried rice seasoning. Mix well, then pour the vegetable and shrimp mix back into the fry pan and mix well, heat through and serve.

Serving Size: Makes 5 1.5 cup servings