Cauliflower Fried Rice with Shrimp Recipe

Introduction

Cauliflower fried rice with shrimp is a light, flavorful take on a classic favorite. This dish combines fresh vegetables, tender shrimp, and fragrant seasonings for a healthy and satisfying meal in just 30 minutes.

Ingredients

• 2 cups fresh chopped cauliflower rice
• 1/2 small onion, chopped
• 4 peeled garlic cloves
• 4 slices ginger root
• 4 green onions, sliced in 1/2 inch diagonal pieces
• 2 tablespoons soy sauce
• 2 teaspoons Asian sesame oil
• 1 egg, beaten well
• 1 cup diagonally sliced sugar snap peas
• 1/2 red bell pepper, chopped into 1/2 inch pieces
• 8 oz. cooked shrimp, cut into pieces
• 1 tablespoon + 2 teaspoons peanut oil or other high smoke point oil

Instructions

1. Step 1: Drain frozen shrimp in a colander placed in the sink. Cut into bite-sized pieces and pat dry with paper towels if wet.
2. Step 2: Cut 1/2 head of cauliflower into pieces and pulse in a food processor until it resembles grains of rice.
3. Step 3: Whisk together the soy sauce and sesame oil. Beat the egg well.
4. Step 4: Chop the red bell pepper into 1/2 inch pieces and slice sugar snap peas diagonally into thin slices. Chop the onion and green onions. Peel and slice garlic cloves and ginger root slices.
5. Step 5: Heat a wok or large frying pan over high heat for 30-60 seconds. Add the peanut oil and heat for another 30-60 seconds.
6. Step 6: Add garlic cloves and ginger slices, cooking just until fragrant. Remove them from the pan.
7. Step 7: Add the chopped onion and cook 1-2 minutes until starting to brown.
8. Step 8: Add the chopped cauliflower and stir-fry for 2-3 minutes over high heat. Remove cauliflower to a bowl.
9. Step 9: Add 1-2 teaspoons more oil if needed, then add the red bell pepper and sugar snap peas. Stir-fry for 1-2 minutes.
10. Step 10: Push vegetables to the side and pour in the beaten egg. Stir and break apart with a turner to scramble the egg.
11. Step 11: Return the cauliflower to the wok and cook for about 1 minute.
12. Step 12: Add the shrimp and green onions, cooking just long enough to warm through, about 1-2 minutes.
13. Step 13: Pour in the soy sauce and sesame oil mixture. Stir and cook for 1-2 minutes so the sauce evenly coats the dish. Serve hot.

Tips & Variations

• For extra flavor, add a splash of rice vinegar or a pinch of crushed red pepper flakes.
• Substitute shrimp with cooked chicken or tofu for different protein options.
• Use fresh ginger and garlic for the best aromatic results, but powdered can work in a pinch.
• Make sure the pan is hot before adding ingredients to get a nice stir-fry texture.

Storage

Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. Avoid overcooking during reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp instead of cooked shrimp?

Yes, but thaw and drain the shrimp thoroughly before cooking. You can add raw shrimp earlier in the cooking process to ensure it cooks through.

Is cauliflower fried rice suitable for low-carb diets?

Absolutely. Using cauliflower instead of traditional rice reduces the carbs significantly, making this dish a great option for low-carb or keto diets.

Cauliflower Fried Rice with Shrimp Recipe

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★★★★★

4.8 from 136 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

Enjoy this vibrant and healthy Cauliflower Fried Rice with Shrimp, a low-carb twist on classic fried rice that combines fresh cauliflower ‘rice,’ crisp vegetables, tender shrimp, and savory Asian flavors for a quick and delicious meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 cups fresh chopped cauliflower rice (from about 1/2 head cauliflower)
• 1/2 small onion, chopped
• 4 peeled garlic cloves
• 4 slices ginger root
• 4 green onions, sliced into 1/2 inch diagonal pieces
• 1 cup diagonally sliced sugar snap peas
• 1/2 red bell pepper, chopped into 1/2 inch pieces

Proteins and Sauces

• 8 oz cooked shrimp, cut into bite-sized pieces
• 1 egg, beaten well
• 2 tablespoons soy sauce
• 2 teaspoons Asian sesame oil

Oils

• 1 tablespoon + 2 teaspoons peanut oil or other high smoke point oil

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Instructions

1. Drain and prepare shrimp: Drain the cooked shrimp using a colander placed in the sink. Cut them into bite-sized pieces and pat dry with paper towels if they are wet to prevent excess moisture during cooking.
2. Prepare cauliflower rice: Cut 1/2 head of cauliflower into pieces and pulse in a food processor until the texture resembles grains of rice.
3. Mix sauces and egg: Whisk together soy sauce and sesame oil in a small bowl. Beat the egg well in a separate bowl.
4. Prepare vegetables: Chop the red bell pepper into 1/2 inch pieces, slice sugar snap peas diagonally into thin slices, chop half an onion, slice green onions into 1/2 inch pieces, peel garlic cloves (slicing if large), and slice ginger root.
5. Heat wok: Heat a wok or large frying pan over high heat for 30-60 seconds. Add 1 tablespoon peanut oil and heat for another 30-60 seconds.
6. Sauté aromatics: Add garlic cloves and ginger slices to the hot oil and cook just until fragrant, then remove them from the pan to prevent burning.
7. Cook onions: Add chopped onion and cook for 1-2 minutes until it just starts to brown, stirring constantly.
8. Cook cauliflower rice: Add the cauliflower rice and cook over high heat for 2-3 minutes, stirring often. Remove cauliflower to a separate bowl.
9. Cook vegetables: Add 1-2 teaspoons more oil as needed to the wok. Add red bell pepper and sugar snap peas, stir-frying for 1-2 minutes until slightly tender but still crisp.
10. Scramble egg: Push vegetables to the side of the wok. Pour beaten egg onto the empty side and stir continuously with a spatula to scramble into small pieces.
11. Combine cauliflower rice: Add the cooked cauliflower rice back into the wok and cook for about one minute to warm through.
12. Add shrimp and green onions: Stir in shrimp pieces and green onion slices, cooking just long enough to warm the shrimp, about 1-2 minutes.
13. Add sauce and finish: Pour the soy sauce and sesame oil mixture over the ingredients in the wok. Stir everything together well and cook for 1-2 minutes, allowing the sauce to coat all the ingredients evenly. Serve hot immediately.

Notes

• Use pre-cooked shrimp for faster preparation; if using raw shrimp, cook thoroughly before adding.
• Adjust the amount of peanut oil as needed to prevent sticking without making the dish oily.
• For a lower sodium version, use low-sodium soy sauce.
• You can substitute sesame oil with toasted sesame oil for a stronger flavor or omit if allergic.
• Fresh cauliflower rice is best, but frozen cauliflower rice can be used if thawed and drained well.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Keywords: Cauliflower fried rice, shrimp fried rice, low carb fried rice, healthy fried rice, Asian shrimp dish, cauliflower rice recipes