Everyone has their favorite version of stir fry. This is ours, but of course use any veggies you like. And we switch out shrimp, chicken and beef depending on what we're in the mood for (shrimp is my favorite!).
YEILD 4-6 servings
INGREDIENTS
1 to 1 1/2 pounds shrimp OR 1 pound tender beef (such as tenderloin, round steak, rib eye, sirloin, tri-tip, flank steak...) sliced into thin strips OR 1 pound skinless, boneless chicken, chopped
1/2 head broccoli, chopped
1 red bell pepper, chopped
4 large white mushrooms, sliced
1 1/2 to 2 cups pineapple chunks
2 tablespoons diced pickled jalapeños (optional)
4 cups cauliflower rice
1 tablespoon coconut oil
INSTRUCTIONS
1. Prepare cauliflower rice and set aside (To keep warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)
2. Heat oil in saucepan on medium - med/high heat and cook meat until done (beef strips, cooked to your preferred doneness, and shrimp until pink and opaque - doesn't take too long)
3. Set meat aside, turn the heat down to med/low and toss in the veggies that take longer to cook first - in this case, the broccoli goes in first for a few minutes, then the bell pepper for a few minutes, and add the mushrooms, pineapple and jalapeños last, and cook all until broccoli is tender
4. Dish up 1 cup cauliflower rice to each bowl, and top with stir fry veggies and meat