Description
Enjoy a beloved takeout classic without the carbs with this Cauliflower Fried Rice with Shrimp, bursting with flavors and perfect for weeknight dinners.
Ingredients
Scale
- 1 medium head of cauliflower (or 4 cups riced)
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of vegetable oil (or sesame oil for extra flavor)
- 2 cloves of garlic, minced
- 1 cup of frozen peas and carrots (or any preferred mixed veggies)
- 3–4 green onions, chopped
- 2 large eggs, lightly beaten
- 3 tablespoons of soy sauce (or tamari for a gluten-free option)
- Salt and pepper, to taste
- Optional: A squeeze of lime juice or sriracha for added kick
Instructions
- Begin by prepping your cauliflower. Remove the leaves and stem from the cauliflower head. Cut it into manageable florets and then pulse them in a food processor until it resembles the texture of rice.
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, toss in the shrimp. Cook them for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- In the same skillet, add another tablespoon of oil. Sauté the minced garlic until fragrant, which should take about 30 seconds. Be careful not to burn it!
- Add the riced cauliflower to the skillet. Stir-fry for about 4-5 minutes, allowing it to become tender yet slightly crispy. Incorporate the frozen peas and carrots, mixing them until warmed through.
- Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, and then mix them into the cauliflower.
- Add the cooked shrimp back into the skillet. Pour the soy sauce over the entire mixture and stir well. Season it to taste with salt and pepper, and don’t forget that extra lime juice or sriracha if you’re feeling adventurous.
- Finally, fold in the chopped green onions just before serving for added freshness.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in the microwave or sauté in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 200mg