Healthy Cauliflower Fried Rice with Vegetables Recipe (Keto-Friendly)
Deliciously savory and healthy Shrimp Cauliflower Fried Rice with Vegetables is an easy stir-fry recipe filled with a ton of fresh flavors! Filled with simple low-carb ingredients like bell peppers, peas, carrots, and fluffy cauliflower rice, this stovetop dinner is made in one pan and ready in about 30 minutes!
Servings 4 People
Calories 430kcal
Ingredients
- 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 teaspoons minced garlic
- 2 eggs lightly beaten
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoons toasted sesame oil
- ¾ pounds shrimp peeled and deveined
- optional: sliced green onions for garnish
- salt and pepper to taste
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.
Notes
- Use any kind of vegetable mix like green beans, broccoli, cauliflower, corn, snap peas, snow peas, mushrooms, squash, etc.
- Instead of shrimp, use chicken, beef, salmon, or any kind of fish.
- Crispy tofu is a great option for a vegetarian stir fry.
- Serve the stir-fried rice with Sriracha for spicy flavors.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- We do not recommend freezing this recipe since it is best to freeze cauliflower rice uncooked.
Nutrition
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