Cauliflower Shrimp Fried Rice

4.25 stars average

Cauliflower Shrimp Fried Rice

Skip the takeout and try this paleo-friendly cauliflower shrimp "fried rice" recipe! You won't believe how easy and flavorful homemade Chinese food can be.

Course Main Dish

Cuisine Asian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 262kcal

Author Liz Della Croce

Ingredients

2 tablespoons avocado oil divided
1 pound raw shrimp peeled and deveined
1 teaspoon salt divided
½ teaspoon pepper
2 large eggs
24 ounces cauliflower rice fresh or frozen
1 medium onion diced
5 scallions diced whites and greens separated
2 medium carrots diced or 1 cup frozen
1 cup frozen peas
2 cloves garlic grated
1 tablespoon fresh ginger minced
¼ cup soy sauce low sodium
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
sriracha optional

US Measurements - Convert to Metric

Instructions

Heat a large, deep pan or outdoor griddle over medium-high heat and drizzle with avocado oil. Pat shrimp dry with paper towel and sprinkle with ¾ teaspoon of the salt and the pepper before adding to the hot pan or griddle.
2 tablespoons avocado oil, 1 pound raw shrimp, 1 teaspoon salt, 1/2 teaspoon pepper
Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Transfer shrimp to a plate and set aside.
Reduce heat slightly if needed. Add a little more oil if the surface looks dry. Push any residual shrimp bits to the side, then pour in beaten eggs. Cook, stirring frequently, 1–2 minutes until just set. Remove to the plate with shrimp.
2 large eggs
Add remaining avocado oil to the pan or griddle. Sauté onion, scallion whites, carrots, peas, garlic, and ginger for 4–5 minutes, stirring often, until softened and fragrant.
1 medium onion, 5 scallions, 2 medium carrots, 1 cup frozen peas, 2 cloves garlic, 1 tablespoon fresh ginger
Stir in riced cauliflower, soy sauce, and rice vinegar. Mix well, then spread into an even layer and let it cook undisturbed for a few minutes to develop a slight crust. Stir, then repeat once or twice more until cauliflower is lightly browned and slightly crispy (up to 10 minutes total).
24 ounces cauliflower rice, ¼ cup soy sauce, 2 tablespoons rice vinegar
Add shrimp and eggs back in. Stir until everything is heated through. Drizzle with toasted sesame oil and garnish with scallion greens. Serve with Sriracha if desired.
1 tablespoon toasted sesame oil, sriracha

Video

Notes

If you prefer to use a whole cauliflower, you can rice it yourself using a food processor or cheese grater.

Nutrition