Thai Seafood Cauliflower Rice

(Total Time: 25 MIN| Serves: 4)

Ingredients:
2 cups cauliflower florets, finely chopped
2 cups seafood mix, frozen
1 medium-sized onion, finely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, crushed
½ cup chicken stock
3 tbsp coconut oil
1 cup Thai basil, finely chopped
1 cup bean sprouts
4 tbsp fish sauce

Spices:
1 tsp sea salt
2 tsp fresh ginger, grated
2 tsp stevia powder

Directions:

  1. Plug in the instant pot and grease the inner pot with coconut oil. Press the ‘’Sauté’’ button and add jalapeno pepper and garlic. Briefly cook for 2-3 minutes, stirring constantly.
  2. Now add seafood and continue to cook for 5 minutes. Sprinkle with salt, ginger, and stevia. Add bean sprouts, cauliflower, and onions. Pour in the stock and seal the lid.
  3. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 5 minutes on high pressure.
  4. When done, release the pressure naturally and open the lid. Stir in chopped Thai basil and drizzle with fish sauce.
  5. Stir well and serve immediately.
    Per Serving(Calories 188| Total Fats 11.2g | Net Carbs: 8.1g | Protein: 12.6g |Fiber: 2.1g)