Cauliflower Shrimp Fried Rice

a small bowl of fried cauliflower rice with shrimp

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

This Low Carb Cauliflower Fried Rice is easy to make in just 20 minutes!

4.98 from 135 votes

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Ingredients

1 large head cauliflower , or
6 cups cauliflower rice
¼ cup reduced-sodium tamari, coconut aminos, or soy sauce
1 tablespoon honey
½ teaspoon fresh ginger*, grated
Pinch red pepper flakes
1 tablespoon sesame oil
1 bunch of green onions, chopped, whites separated from greens
½ cup frozen peas
½ cup carrots, cubed
3 eggs, beaten
½ pound shrimp, thawed, peeled, and deveined

Instructions

Chop the cauliflower into smaller florets and place them in a food processor. Pulse to finely chop until it resembles rice, and set aside.
In a small bowl, whisk together tamari, honey, ginger, and red pepper flakes, and set aside.
In a large skillet or wok, over medium-high heat, heat up the sesame oil. Add in the onion whites and sauté for about a minute.
Add the frozen peas and carrots, stir, and cook for about 2 minutes, or until heated through. Move the veggies to one side of the wok and add in the whisked eggs. Cook the eggs on the empty side of the pan, stirring with a spatula until cooked through. Add the shrimp, and cook, for about 2 minutes until they've turned pink.
Add in the riced cauliflower and stir to combine. Pour the tamari sauce mixture over the top, stir, and cook for an additional 4 minutes, until the cauliflower has softened but has an "al dente" texture.
Turn off the heat, sprinkle green onions over the fried rice, cover for a minute to soften, and serve.

Notes

If using ground ginger powder, use ⅛ of a teaspoon.

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.

Nutrition