-INGREDIENTS-
-3 tablespoons coconut oil
-10 ounce medium shrimp
-5 large eggs (lightly beaten)
-1 cup sliced green onions
-16 ounces riced cauliflower
-1/2 teaspoon freshly ground black pepper
-1/4 teaspoon kosher salt
-INSTRUCTIONS-
1. Heat 1 1/2 teaspoons coconut oil in a large nonstick skillet over medium-high. Add shrimp; cook for 3 minutes. Remove shrimp from the pan.
2. Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
3. Heat remaining 2 tablespoons of oil in a pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.