Cauliflower Fried Rice with Shrimp and Vegetables Recipe

Introduction

Cauliflower fried rice is a flavorful, low-carb twist on the classic takeout favorite. Packed with shrimp, fresh vegetables, and fragrant seasonings, this dish comes together quickly for a healthy weeknight meal.

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

1. Step 1: In a large skillet over medium-high heat, heat 1 tablespoon of the sesame oil until it shimmers.
2. Step 2: Add the shrimp in a single layer and season with salt, black pepper, and red pepper flakes. Cook for 1 minute, flip, and cook for another minute until the shrimp turn bright pink. Transfer shrimp to a bowl and set aside.
3. Step 3: Add the remaining tablespoon of sesame oil to the skillet along with the chopped bell pepper, scallions, garlic, and ginger. Sauté for about 2 minutes until fragrant and slightly softened.
4. Step 4: Push the vegetables to one side of the pan. Pour the beaten eggs into the open space and scramble quickly with a spatula until just cooked.
5. Step 5: Add the thawed cauliflower rice to the skillet. Stir-fry everything together and cook for 3 minutes, allowing the cauliflower to soften slightly.
6. Step 6: Return the cooked shrimp to the pan. Pour the tamari or soy sauce and toasted sesame oil over the mixture. Stir well to combine and heat through for another 1-2 minutes.
7. Step 7: Remove from heat and serve immediately, garnished with extra scallions if desired.

Tips & Variations

• Use fresh shrimp if possible for the best flavor and texture; frozen works well too when fully thawed.
• For a vegetarian version, replace shrimp with diced tofu or additional vegetables like peas and carrots.
• Add a splash of lime juice or a sprinkle of chopped cilantro at the end for bright, fresh notes.
• Adjust red pepper flakes to your preferred heat level or omit for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, stirring occasionally to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein instead of shrimp?

Yes, chicken, tofu, or tempeh are great alternatives. Cook them thoroughly before adding to the cauliflower rice.

Is frozen cauliflower rice as good as fresh?

Frozen cauliflower rice is a convenient and tasty option. Just make sure to thaw it completely and drain any excess moisture before cooking to avoid sogginess.

Cauliflower Fried Rice with Shrimp and Vegetables Recipe

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★★★★★

4.9 from 87 reviews

This Cauliflower Fried Rice recipe is a delicious and low-carb alternative to traditional fried rice, featuring tender shrimp, vibrant bell peppers, and a medley of aromatic spices. Made with cauliflower rice and seasoned with tamari and toasted sesame oil, it’s a quick and flavorful stir-fry perfect for a healthy weeknight dinner.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Proteins

• 1 pound medium-size shrimp (peeled with tails removed)
• 3 large eggs

Vegetables

• 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)
• 16 oz frozen cauliflower rice (thawed)

Oils and Sauces

• 2 tbsp sesame oil (or avocado oil)
• 1 tbsp toasted sesame oil
• 2 tbsp tamari or soy sauce

Seasonings

• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat the oil and cook shrimp: In a large skillet over medium-high heat, heat 1 tablespoon (15 ml) of sesame oil until it shimmers. Add the shrimp in a single layer, season with salt, black pepper, and red pepper flakes, and cook for 1 minute. Flip the shrimp and cook another minute until bright pink. Transfer shrimp to a bowl.
2. Sauté vegetables: Add the remaining 1 tablespoon of sesame oil to the same pan. Add the chopped bell pepper, scallions, minced garlic, and ginger. Sauté for 2 minutes until vegetables soften and release their aroma.
3. Scramble the eggs: Push the sautéed vegetables to one side of the pan. Add the eggs to the empty side of the skillet and quickly scramble them using a spatula until fully cooked.
4. Add cauliflower rice and combine: Stir the cauliflower rice into the pan, mixing it with the eggs and vegetables. Stir-fry everything together for about 3 minutes to warm the rice and incorporate flavors.
5. Finish with shrimp and seasonings: Return the cooked shrimp to the pan. Add the tamari or soy sauce and toasted sesame oil. Toss everything thoroughly to combine and heat through, about 1-2 minutes.
6. Serve hot: Remove from heat and transfer the cauliflower fried rice to plates. Serve immediately for the best flavor and texture.

Notes

• Use thawed cauliflower rice to avoid excess moisture while cooking.
• For a spicier dish, increase red pepper flakes or add a dash of sriracha.
• This recipe can be made vegetarian by omitting shrimp and adding tofu or extra vegetables.
• Tamari is a gluten-free alternative to soy sauce for those with gluten intolerance.
• Make sure to cook shrimp only until they turn pink to prevent overcooking and rubbery texture.

Keywords: Cauliflower Fried Rice, Shrimp Fried Rice, Low Carb Fried Rice, Healthy Fried Rice, Gluten-Free Fried Rice, Asian Stir-Fry