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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare cauliflower rice: Cut 1/2 head of cauliflower into pieces and pulse in a food processor until the texture resembles grains of rice.
- Mix sauces and egg: Whisk together soy sauce and sesame oil in a small bowl. Beat the egg well in a separate bowl.
- 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.
- 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.
- 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.
- Cook onions: Add chopped onion and cook for 1-2 minutes until it just starts to brown, stirring constantly.
- Cook cauliflower rice: Add the cauliflower rice and cook over high heat for 2-3 minutes, stirring often. Remove cauliflower to a separate bowl.
- 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.
- 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.
- Combine cauliflower rice: Add the cooked cauliflower rice back into the wok and cook for about one minute to warm through.
- 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.
- 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
