This grain-free, cauliflower shrimp fried rice recipe is the best thing since you discovered the original version in your take-out menu.
Let me start by saying that I love a good fried rice recipe. I love rice. What I don’t always love is how it often makes my belly feel (especially the one at my favorite Asian restaurant) because the soy sauce contains wheat. But this recipe doesn’t have to since you can use coconut aminos or tamari.
Did I mention it’s super easy to make? Check out this video:
What I love about today’s recipe is that it’s not only a low-carb version of my favorite take-out version, but it’s also gluten and grain-free. This delicious cauliflower fried rice is so convincing; you won’t even miss the rice! You can eat your fill without the guilt! And if you need to make it ultra-low carb and keto, you can use a honey substitute that has a low glycemic index.
No, this is not a fried rice recipe with chunks of cauliflower in it, but a dish using cauliflower as (or in place of) the rice. I promise you’ll be shocked at how good it is plus you’ll get an extra serving of veggies! It’s a win-win.
What I love about this recipe is that it is just like the fried rice we all love, it tastes better the next day, and sometimes the day after that, when the Tamari flavors have assimilated into all the ingredients. And of course, I get to put my favorite Wok to use and feel like I’m a take-out chef right at home.
Tamari soy sauce can be used in the same way as regular soy sauce. Unlike regular soy sauce, the Tamari flavor does not flash off under high temperature. Tamari is a great flavor enhancer for any cuisine, and it is very versatile. Use it as a stir-fry sauce, marinade, glaze, dressings, and more. The possibilities are endless.
I often serve leftovers of this fried rice topped with a fried egg, making it the ultimate revamp of this original recipe.
This recipe is a mind-blowing option for low-carb dieters, gluten, and grain-free eaters, and for the rest of us who want to eat quick and healthy homemade meals.
In fact, I don’t know that I wouldn’t choose it over classic fried rice. You’ve got to try this!
What is your favorite Asian-inspired dish that uses soy sauce to make?
Cauliflower Shrimp Fried Rice
- Yield: 4 servings
- 1 large head cauliflower or, 6 cups cauliflower rice
- 1/4 cup Reduced Sodium Tamari, Coconut Aminos, or soy sauce
- 1 Tablespoon honey
- 1/2 teaspoon grated fresh ginger or, 1/8 tsp. ground ginger
- Pinch red pepper flakes
- 1 tablespoon sesame oil
- 1 bunch green onions, chopped, whites separated from greens
- 1/2 cup frozen peas
- 1/2 cup carrots, cubed
- 3 eggs, beaten
- 1/2 pound shrimp, thawed, peeled and deveined
- Chop cauliflower into chunks and place in a food processor. Pulse to finely chop until it resembles rice, set aside.
- In a small bowl, whisk together San-J Tamari, honey, ginger, and red pepper flakes; set aside.
- In a large skillet or wok[/url], over medium-high heat, heat up sesame oil. Add in the white part of the onions and sauté for about a minute. Add frozen peas and carrots, stir, and cook to heat through for about 2 minutes. Move veggies to one side of the wok and add in beaten eggs. Cook eggs on one side of the pan, moving the mixture around as it cooks until cooked through. Add shrimp, and cook, for about 2 minutes until they’ve turned pink.
- Add in riced cauliflower and stir to combine. Pour the Tamari sauce mixture over the top, making sure to distribute evenly throughout and cook for an additional 4 minutes, until cauliflower has softened but has an “al dente” texture. Turn off heat, sprinkle green onions, cover for a minute to soften, and serve.
Make this recipe ketogenic by omitting the honey and using a honey-substitute. Swap the green peas and carrots for a higher fiber vegetable like broccoli (1 cup total, finely chopped) and you’ll drastically reduce the sugar and carbohydrate content.
- Serving Size: 1
- Calories: 205
- Fat: 7
- Carbohydrates: 14
- Fiber: 5
- Protein: 4.5
This post is sponsored by San-J. Thank you for supporting my work.