Cauliflower Fried Rice Recipe
Shrimp Fried Cauliflower Rice is a light and healthy twist on the classic takeout favorite. Juicy shrimp, tender-crisp vegetables, and perfectly seasoned cauliflower rice come together in under 30 minutes. With all the savory goodness of the original and a fraction of the carbs!
Servings 4 servings
Calories 252kcal
Ingredients
- 2 tbsp sesame oil or avocado oil
- 1 pound medium-size shrimp peeled with tails removed
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 medium-size orange or red bell pepper finely chopped
- 2 scallions white and green parts, thinly sliced
- 2 garlic cloves minced
- 1/2 tsp fresh ginger peeled and minced
- 3 large eggs
- 16 oz frozen cauliflower rice thawed
- 2 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
Instructions
- In a large skillet over medium-high heat, heat 1 tablespoon (15 ml) of the sesame oil until it shimmers.
- Add the shrimp in a single layer and season with the salt, black pepper, and red pepper flakes. Cook for 1 minute, flip, and cook for another minute until the shrimp are bright pink. Transfer to a bowl.
- Add the remaining 1 tablespoon (15 ml) sesame oil to the pan along with the bell pepper, scallions, garlic, and ginger and sauté for 2 minutes.
- Push the veggies to one side of the pan and add the eggs to the open part of the skillet. Use a spatula to scramble the eggs quickly.
- Add the cauliflower rice to the pan and stir-fry quickly to combine. Cook for 3 minutes, then return the shrimp to the skillet and add the tamari and toasted sesame oil. Sauté for another minute to warm through. Garnish with the reserved scallion greens.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 252kcal | Carbohydrates: 8g | Protein: 30.8g | Fat: 14.1g | Saturated Fat: 2.9g | Fiber: 3.2g