Add avocado oil to a frying pan and sauté the shrimp until they’re cooked. Place on a plate to set aside.
Break the cauliflower into florets, pat dry and food process into small rice-like particles. If it’s a bit wet, then squeeze out the extra water with your hands or a kitchen towel. This prevents the rice from turning into mush.
In the same pan, cook the rice and the carrots until they’re tender (or to your liking). Then add the shrimp back into the pan.
Add in the tamari sauce, sesame oil, garlic and sauté on high heat for 1-2 minutes. Add salt to taste.
Divide between 2 plates, garnish with chopped green onions and serve.
All nutritional data are estimated and based on per serving amounts.