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Shrimp Cauliflower Fried Rice in skillet with shrimp and wooden spoon
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Shrimp Cauliflower Fried Rice

A low carb version of the take out classic fried rice.
Servings 4 people
Author Rena

Ingredients

  • 3 cups of riced cauliflower
  • 1 tablespoon vegetable oil divided use
  • ½ cup finely chopped onion
  • ½ cup chopped carrots
  • ½ cup chopped red bell pepper
  • ½ cup frozen peas
  • 2 teaspoons minced garlic
  • 2 eggs lightly beaten
  • 2 tablespoons soy sauce or more to taste
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste
  • ¾ pound shrimp peeled and deveined
  • optional: sliced green onions for garnish

Instructions

  • In a skillet, heat 2 teaspoons of the vegetable oil over medium high heat.
  • Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Stir in the red bell pepper; cook 2-3 minutes more. Add the garlic and cook for 30 seconds.
  • Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
  • Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
  • Add the cauliflower rice, reserved cooked veggies and frozen peas to the pan. Stir in the soy sauce and sesame oil and cook until cauliflower has just softened, 2-3 minutes. Sprinkle the shrimp with salt and pepper and add to the pan; cook for 3-4 minutes, stirring occasionally, or until shrimp is pink and opaque.
  • Serve immediately, sprinkled with sliced green onions if desired.