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Shrimp Cauliflower Fried Rice

Shrimp Cauliflower Fried Rice

A low carb version of the takeout classic fried rice
Course Main Course
Cuisine Asian, Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Calories 430kcal
Author Rena


  • 3 Cups of riced cauliflower
  • 1 Tablespoon Vegetable oil divided use
  • ½ Cup Onions finely chopped
  • ½ Cup Chopped carrots
  • ½ Cup red bell pepper chopped
  • ½ Cup frozen peas
  • 2 tsp minced garlic
  • 2 eggs lightly beaten
  • 2 tbsp soy sauce, or more to taste
  • 1 tbsp toasted sesame oil
  • ¾ pounds shrimp peeled and deveined
  • optional: sliced green onions for garnish
  • salt and pepper to taste


  • 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.


Calories: 430kcal | Carbohydrates: 12g | Protein: 71g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1051mg | Sodium: 3566mg | Potassium: 471mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3515IU | Vitamin C: 72.1mg | Calcium: 385mg | Iron: 7.5mg