Cauliflower Fried Rice with Shrimp

Riced cauliflower stands in for regular rice here, cooked in the same skillet the shrimp seared in so it picks up flavor from the start. Scrambled eggs, peas, and carrots fold right in alongside the shrimp, all tied together with a simple soy sauce finish. It's a lower-carb take on fried rice that comes together in about half an hour, using just one skillet.

Riced cauliflower stir-fried with shrimp, egg, and vegetables in a soy sauce finish.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 11 everyday ingredients
• Feeds the family: 4 servings
• Light: about 270 calories per serving

Ingredients

• 1 medium cauliflower head (or 4 cups cauliflower rice)
• 12 oz. shrimp (peeled and deveined)
• 1 tablespoon olive oil or sesame oil
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 1/2 cup frozen peas and carrots (or fresh if preferred)
• 2 eggs (lightly beaten)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil (optional)
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions

1. If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces, or use pre-made cauliflower rice.
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat, add the shrimp, and cook for 2 to 3 minutes per side until pink and opaque, then remove and set aside.
3. In the same skillet, add another tablespoon of oil, then add the diced onion, garlic, and frozen peas and carrots, sautéing for 3 to 4 minutes until softened.
4. Add the cauliflower rice to the skillet and cook for 5 to 7 minutes, stirring occasionally, until tender and starting to brown, cooking it thoroughly to avoid a soggy texture.
5. Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side, scrambling until fully cooked, then mix them with the rice.
6. Return the cooked shrimp to the skillet and stir in the soy sauce, sesame oil, and salt and pepper to taste, cooking for another 2 minutes until everything is heated through.
7. Garnish with green onions if desired and serve hot.

Cooking Tips

• Cook the cauliflower rice thoroughly so it browns slightly rather than staying watery.
• Clear a space in the skillet to cook the beaten eggs separately before folding them into everything else.
• Don't overcook the shrimp — pull them as soon as they turn pink and opaque.

Substitutions

• Chicken or tofu can replace shrimp.
• Tamari can replace soy sauce for a gluten-free version.
• Frozen cauliflower rice can replace fresh, thawed and drained first.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a hot skillet to help the texture stay closer to fresh.
• Freezing isn't recommended, since the cauliflower and shrimp both lose texture once thawed.

Serving Suggestions

• Serve hot, garnished with sliced green onions.
• Add a drizzle of extra sesame oil for richness.
• Pair with a side of steamed vegetables for a lighter meal.

Nutrition (per serving)

Nutrient	Amount
Calories	270 kcal

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