Cauliflower Shrimp Fried Rice

This grain-free, cauliflower shrimp fried rice recipe is the best thing since you discovered the original version in your take-out menu.

Cauliflower Shrimp Fried Rice keto

Cauliflower Shrimp Fried Rice: This is the perfect addition to your paleo menu. Taste like take-out, but it's healthy and made at home!

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:


Never heard that soy sauce contains wheat? Head straight to your pantry or fridge right now and check the ingredients in your soy sauce. More than likely, it contains wheat; unless you have my favorite soy sauce, San-J Tamari. I say my favorite because it’s brewed with 100% soybeans and no wheat and without any artificial preservatives, flavors, or colors. It’s certified gluten-free, and Non-GMO Project verified. San-J Tamari tastes richer, smoother, and it provides a more complex flavor to any recipe than regular soy sauce.

Cauliflower Shrimp Fried Rice ingredients. keto soy sauce, carrots, cauliflower rice, peas, ginger, eggs , shrimp

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. If you’ve never done it before, I’ll teach you how to make cauliflower rice here. It’s super easy!

Huge bowl of cauliflower shrimp fried rice keto

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.

Cauliflower Shrimp Fried Rice Keto Soy Sauce

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


Cauliflower Shrimp Fried Rice

Cauliflower Shrimp Fried Rice: This is the perfect addition to your paleo menu. Taste like take-out, but it's healthy and made at home!
  • Author: Laura Fuentes
  • 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


  1. Chop cauliflower into chunks and place in a food processor. Pulse to finely chop until it resembles rice, set aside.
  2. In a small bowl, whisk together San-J Tamari, honey, ginger, and red pepper flakes; set aside.
  3. 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.
  4. 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.

Leave a Reply 91 comments

Valerie F. - November 17, 2016 Reply

We love homemade teriyaki chicken bowls!

TEENA - November 18, 2016 Reply

Favorite recipe using soy sauce is my broccoli & tempeh stir fry. I’m trying your cauliflower recipe tomorrow!

JoAnn - November 19, 2016 Reply

Love to fix chicken n vegs stir fried. Gotta have the hot sauce. Besides vegs. Add water chestnuts.
The shrimp fried rice would be gone shortly after prepared

Sandy - November 21, 2016 Reply

This looks so yummy. I would not miss the rice at all!

Jennifer - November 21, 2016 Reply

I use San-J all the time since we have a gluten sensitive family. It tastes so much better than regular soy sauce.

Diana - November 21, 2016 Reply

I bought the low sodium San-J over the weekend and made this for lunch today. it was SO GOOD! I had no idea that soy sauce isn’t really 100% soy sauce. Ugh. It pays to read the labels. Thanks Laura!

Lexi S - November 22, 2016 Reply

Paleo takeout?!?! Yes please!

Jessi F - November 22, 2016 Reply

This is so close to my moms recipe, but with rice of course. I cannot wait to make this for her to try.

Tamara Jean - November 22, 2016 Reply

I love all things sushi and lots of soy sauce!

Casey B - November 22, 2016 Reply

Anything Teriyaki and I am a happy camper! And takeout 🙂

Tiffany - November 22, 2016 Reply

I like soy sauce on plain rice. I alway order my take out with plain rice. But soy sauce doesn’t always like me. The sodium really swells me up, so I have to eat it in moderation.

Erika J - November 27, 2016 Reply

I’ve been using San-J for years since we have gluten sensitive members in our family. Happy to see that one of my favorite recipe developers loves them too! Would love to see other uses for their sauce. Oh yeah, have you tried the Mongolian marinade? it rocks my world.

Mary - November 27, 2016 Reply

Looks like an easy one pot family meal with the wok. Easy way to get more veggies into the meal too.

Stacy - November 27, 2016 Reply

Loaded veggie fried rice 🙂

Christine - November 27, 2016 Reply

I love beef and broccoli, as well as fried rice.

Jenny - November 27, 2016 Reply

I love cauliflower fried rice with Tamari and coconut aminos! Can’t wait to try this version!

Amy J. - November 27, 2016 Reply

Our favorite lately is variants on Korean beef – we make a ground beef one that’s delicious and uses a lot of soy sauce ;).

Brooke Bumgardner - November 27, 2016 Reply

Oh, this sounds yummy! I love cauliflower, but I haven’t riced it before. This recipe is on my must-make list. I really love pork-fried rice and would love to try it with cauliflower.

Val - November 27, 2016 Reply

Made this for a family of five in a regular pan will def have to try the wok !! It was still wonderful !!

Mindy - November 27, 2016 Reply

I love brown rice noodle salad with chicken. I also make mock fried rice with cauliflower, but I have never tried it with shrimp! Sounds yummy.

Amber - November 27, 2016 Reply

My family loves a chicken and veggie stir fry with a soy-peanut sauce. We are organic tamari fans as well. Have you tried roasting almonds with the tamari? They are amazing!!!

    Laura Fuentes - November 28, 2016 Reply

    No, but what a terrific idea! Do you just toss the almonds around in the tamari? I must try.

Marie - November 27, 2016 Reply

I don’t have a favorite recipe – it’s kinda whatever I have at the moment. But usually some broccoli, chicken, mushrooms… I keep forgetting we have water chesnuts! I like those!

I keep seeing cauliflower rice, but have yet to try it even though I want to. I did make mashed cauliflower recently, though 🙂

    Laura Fuentes - November 28, 2016 Reply

    Keep trying. It gets easier to make with every try, and it is simple the first time too.

Holly - November 27, 2016 Reply

I love to make stir fry recipes with fresh vegetables!! I whip up a stir fry sauce to put over it & my kids love it!

Bonnie N - November 27, 2016 Reply

Love my pressure cooker sweet and sour pork with tamari!

LaTanya - November 27, 2016 Reply

I love general tso chicken.

Kim - November 27, 2016 Reply

We do lots of stir fry, and fried “rice”. Usually our sauce is fish sauce, ground pepper flakes, ginger, and crushed garlic; sometimes a little gluten free soy sauce too.

Susan - November 27, 2016 Reply

I love love love chicken with cashews!

Stacy L - November 28, 2016 Reply

We love teriyaki chicken with plenty of broccoli, carrots and water chestnuts!

Donna B - November 28, 2016 Reply

I make pepper steak or chicken and broccoli stir fry. Also noodles — add soy sauce to the cooking water — then stir fry in sesame oil with garlic and ginger and top with an egg poached in the cooking water.

Debra - November 28, 2016 Reply

Our family loves vegetable fried rice. We put in peas, carrots, broccoli,water chestnuts and pretty much any other veggie that is in the fridge. The best part is it makes plenty and with a growing eleven year old that is a plus!

Marith - November 28, 2016 Reply

This looks so WONderful that I’m rather annoyed with myself for passing over the cauliflower at the store, yesterday! Grrr…
May have to make a special trip. I think I might leave out the shrimp and pair this with my favorite: orange beef! YUM!!!

    Laura Fuentes - November 28, 2016 Reply

    Next time at the store, double up on the cauliflower;) You will enjoy it that much!

Sierra - November 28, 2016 Reply

Me and my husband love homemade chicken fried rice.

Erin Love - November 28, 2016 Reply

We love the San-J Tamari as well! Lemon Empress Chicken is our favorite soy sauce/wok recipe. Can’t wait to try this one.

    Laura Fuentes - November 28, 2016 Reply

    Let me know how it comes out! 🙂

Renate - November 28, 2016 Reply

Love your recipes! I like making chicken stir fry with lots of veggies. Can’t wait to try this recipe with the cauliflower.

jackie archer - November 28, 2016 Reply

I am seeing cauliflower used in so many dishes now. What a great idea for “rice”. Yum.

Christina Moore - November 28, 2016 Reply

I LOVE beef and Broccoli!

Rachel - November 28, 2016 Reply

Plain ole stir fry. Simple & delicious with dozens of alterations available to fit differing family tastes.

Morgan - November 28, 2016 Reply

Asian inspired shrimp anything stir fried with vegetables. Becouse of gluten issues I never can get Chinese takeout. So have to make it a lot.

Johanna - November 28, 2016 Reply

Great recipe, thanks!

Kristina - November 28, 2016 Reply

I love mu shu pork at a restaurant, but it is almost as good when I make it at home 🙂

Jennifer - November 29, 2016 Reply

We love all types of stir fries and I’m definitely going to try this soy sauce.

angie - November 29, 2016 Reply

hi, Laura I’m a new subscriber . I’m so glad to have found your site as most of my grandchildren are sensitive to many ingredients that its hard to feed them good healthy food . So far recipes are bit hit with family children still getting use to change. I will try this soy sauce . Kids love chicken fried rice. Lets hope they will
love your recipe.

    Laura Fuentes - November 30, 2016 Reply

    Thank you Angie! I am so honored that you are bringing my recipes into your kitchen! you can most certainly use chicken instead of shrimp in this recipe. Enjoy!

Sandy - November 30, 2016 Reply

I’ve been thinking of getting a wok!

mary - November 30, 2016 Reply

I make a quick “kinda” korean marinade / sauce and use to stir fry with ground chicken / turkey / beef and whatever veggies are on hand – it’s a crowd pleaser!

Angela - November 30, 2016 Reply

Hands down, chicken with mixed veggies over white rice! My fave!

Kirsten - November 30, 2016 Reply

I love using San-J Tamari sauce in my stir-fry chicken and broccoli! I can’t wait to try this “fried rice” recipe. 🙂

Christian Ryan - November 30, 2016 Reply

We stir fry veggies all of the time. Usually with chicken thighs or shrimp, fresh ginger, soy sauce, and a little sesame oil. My kids love to get involved and pick the veggies they want. My youngest has multiple allergies and we have found that stir fry is one of the easiest ways to create delicious, healthy meals that satisfy the whole family.

Jennifer Grizzle - November 30, 2016 Reply

We love fried rice. I can’t wait to try this recipe. Thanks for sharing!

Karen - November 30, 2016 Reply

beef and broccoli stry fry is our favorite soy sauce recipe

Jennifer - November 30, 2016 Reply

Our family loves fried rice! I can’t wait to prepare this recipe variation. Thank you!

Judy Locy - November 30, 2016 Reply

Recipe for wok contest—–Lettuce Wraps with Chicken
2 TBSP oil, 4 chicken breasts, 3 green onions, 1/4 cup minced water chestnuts, 1/4 cup sliced almonds, 6-8 lettuce leaves–we like Boston or Romaine

Sauce–1/4 cup water, 1 1/2 tsp corn starch, 1/3 cup soy sauce, 1/4 cup sugar, 1/4 cup vinegar (we like rice vinegar for this), 1 tbsp oil, 3 tsp sesame seeds (I like black sesame),1/2 -1 tsp red pepper flakes, 1 tsp chili oil, 1 tsp fresh ginger, grated with zester

Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved. Add to other sauce ingredients in small saucepan over medium heat. Bring to boil, then reduce heat and simmer till thick. Set aside.

Heat oil in large skillet or wok over medium heat. Cook chicken till done, turning every couple of minutes. Remove to cutting board and slice into strips with a sharp knife.. Keep the pan hot. Put the chicken back in the same pan over medium/high heat and add water chestnuts. Heat for one minute. Add 5 Tbsp reserving rest as dipping sauce, stir fry sauce to chicken and heat for 2 minutes, stirring often-sauce should be bubbly. Add green onions and almonds and stir. Serve with carrot shavings to sprinkle on wrap. Yum!!

    Laura Fuentes - November 30, 2016 Reply

    These sound amazing Judy!!!Good luck!

      Judy Locy - November 30, 2016 Reply

      Thanks–they are!

Lauren White - November 30, 2016 Reply

Our favorite Asian dish is Thai green curry with chicken. I make a big batch in the crock pot and the whole house smells delicious all day!

Sheri Lyn Mix - November 30, 2016 Reply

We have just discovered wrapping ‘Asian’ ingredients in quickly blanched collard green or rainbow chard leaves. Usually glass noodles, avocado, red and yellow peppers, carrots, lettuce, crab, etc all in fine sticks and then generously dipped in a soy sauce, peanut butter, chili, garlic, sesame oil, hoisen, spicy sauce. Yum, messy, but YUM!

Rebeca Pabon - November 30, 2016 Reply

We love to make lettuce wraps!!!

CRFoust - November 30, 2016 Reply

HI! Just a heads up about the Cuisinart Wok. There are reviews on Amazon that the “tempered” glass lids are shattering in rather frightening ways. I am of the belief that you would not want to ever promote a potential hazard. Thank you for all your wonderful recipes! Merry Christmas to you and yours!

    Laura Fuentes - December 1, 2016 Reply

    I read some of those reviews as well but still chose to buy it because a “wok” doesn’t really need a lid and I wanted a wok that didn’t have pesky teflon. I haven’t used the lid yet since covering veggies makes them soggy. but thank you for the heads up!

Susanne - November 30, 2016 Reply

We do SO many Asian-inspired dishes….lettuce wraps, stir fry, Asian salad, homemade potstickers, sushi……. My family loves them all and they all use soy sauce. We also love to make a dipping sauce with soy sauce, Sriracha, and picked ginger.

Julia Medina - November 30, 2016 Reply

I love to eat Shrimp fried rice, but like you said the rice always makes my tummy not feel too well. Can’t wait to try to make your recipe. Thanks for always sharing awesome recipes!

Brandy - November 30, 2016 Reply

My family loves honey soy salmon over barley! And I would love to have a wok!

Valerie - December 1, 2016 Reply

Chow Mein noodles but I make cauliflower fried rice way more since it’s healthier! 🙂

michelle childers - December 1, 2016 Reply

I love to make sushi at home with soy & wasabi. I have had other gluten free soy sauces before, but will definitely give this one a try. Don’t have a wok, would sure love one to make this. My kids love fried rice!

Sadia Mustofa - December 1, 2016 Reply

Made it today and everyone loved it. It’s a great alternative to store bought Chinese food and probably will make it again soon. Thanks for sharing the recipe!

Also for the contest, here’s one of my fave fried rice recipe. Enjoy ♥♥

Sherri - December 6, 2016 Reply

Love this recipe, no need to order in anymore!

    Laura Fuentes - December 6, 2016 Reply

    I’m so glad you enjoyed it Sherri!

Krystal - December 8, 2016 Reply

We love to homemade beef and broccoli.. We also live san-j products since they are gf! Thanks for the giveaway ❤

Cristabelle Lara - December 8, 2016 Reply

My favorite recipe is chicken Lo mein. I hope I win!

Donna - December 8, 2016 Reply

I made this for dinner and it was SO GOOD! Thanks for another winning recipe Laura

Tamara Jean - December 8, 2016 Reply

I ordered SanJ’s Korean bbq sauce and I stir-fried some beef with it last night. I am hoping to win a wok to make it a regular thing!! I’d love to see more recipes with Tamari. I tried it to make an Asian vinaigrette instead of soy sauce and it’s really good.

Amy - December 8, 2016 Reply

We love stir fry. I found a gluten free recipe for the stir fry sauce and luckily all the ingredients are easy to find, plus a GF sit sauce. I usually just toss in veggies and put it over rice. We prefer a no meat version even though we are definitely meat eaters. Stir-fry is so easy to pull together and you can use any veggies you have on hand.

Karey - December 8, 2016 Reply

Bless you for posting this recipe and soy sauce brand. I’m needing to go grain free and was puzzled about some of my favorite Asian dishes (chicken stir fry in particular).

Katie - December 9, 2016 Reply

Teriyaki chicken!

Dana - December 9, 2016 Reply

I love making soysauce and honey-lemon oven baked chicken wings. Its easy and my family loves it! Season the wings with a little garlic and pepper, whisk the soysauce, honey and lemon juice and brush over the wings. And bake. Voila! Simple dinner!

Ashlee - December 9, 2016 Reply

Beef with broccoli and chicken stir fry.

Lisa Topolinski - December 9, 2016 Reply

Cashew chicken with celery/carrots/edamame/garlic/onion/liquid coconut aminos and Paired with quinoa equals burppp

Tiffany - December 9, 2016 Reply

Oh my gosh–I am so stoked about this post! I haven’t been able to replace my wok in over a few years due to budget. The metal started peeling away and nobody should eat out of that! I miss cooking spicy peanut chicken and noodle dishes out of it. My spicy peanut chicken, besides the peanut butter being the main ingredient, is nothing without soy sauce. The original recipe called for tamari, but back when they didn’t carry the type in my local grocer. The sauce is made up of garlic, ginger, soy sauce, sesame oil, peanut butter and chili oil. I use chicken thighs, bell peppers and top it of with scallions and crushed peanuts! You can easily add noodles and omit the poultry and add more veggies with this sauce. My favorite ‘take-out’ meal at home!

    Tiffany - December 9, 2016 Reply

    I forgot– water chestnuts go in this, too fir extra crunch! Can’t leave those out. When!

    Laura Fuentes - December 9, 2016 Reply

    Congratulations! You have won the San-J prize pack and Wok! Check your inbox for an email from

      Tiffany - December 9, 2016 Reply

      I am beyond grateful!! What a wonderful gift you have blessed me and my family with. I cannot wait to receive it!

Enn Gee - December 9, 2016 Reply

Love Veg Manchurian. Your recipe looks great. Will have to try it out soon

Khaikam A - December 9, 2016 Reply

All my dishes includes soy sauce, my easy peasy is fried eggs sunny side up with a bowl of hot steamy rice drizzled with soy sauce, perfecto!

Sasha - December 9, 2016 Reply

We ate this last night. IT WAS SO GOOD!!!

Stacy Fellows - December 9, 2016 Reply

Can’t wait to try this recipe. I love to make stir fry. I would love to buy that wok.

Elaine - December 9, 2016 Reply

We use soy sauce as an ingredient to make Taiwanese beef noodle soup or marinate chicken drumsticks. We only put a little to keep the sodium down.

LL - November 3, 2017 Reply

I’m eating this right now. It’s the first time I’ve had cauliflower rice. I don’t mind it but I did use my own teriyaki sauce….So for all those reading this, follow the recipe!! Everyone that did loved it…I guess not any teriyaki sauce will do! Hopefully it’s be bigger the next day!

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