Cauliflower Fried Rice with Shrimp
This Cauliflower Fried Rice with Shrimp is quick and easy to make, delicious and loaded with nutrition!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American, Chinese
Keyword: cauliflower fried rice, easy dinner, gluten free, healthy dinner, low carb, shrimp
Servings: 4 servings
Calories: 192kcal
Author: Wellness For The Win
- 1 package cauliflower rice fresh or frozen
- 1 Tbsp + 1 tsp sesame oil or avocado oil
- 2/3 cup frozen carrot coins
- 2/3 cup frozen peas
- 2/3 cup frozen shelled edamame
- 1 bunch green onions chopped
- 3 garlic cloves minced
- 1 white onion small, chopped
- 2 eggs
- 2 Tbsp coconut aminos
Shrimp
- 1 bag frozen cooked, peeled, deveined large shrimp (thawed)
- 1/2 Tbsp extra virgin olive oil
- Black pepper and garlic powder to taste
- Optional toppings: coconut aminos, sriracha sauce
Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside. Reserve some green onions for garnish.
Heat 1 Tbsp of sesame or avocado oil over medium-high heat in a large, non-stick skillet. Add riced cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes.
Push veggies to the side of the pan; add minced garlic and chopped white onion. Let garlic & onion cook for a minute, season with black pepper, and then stir them in with the rest of the veggies. Continue to stir-fry another 30-60 seconds.
Whisk 2 eggs in a small bowl with 1 tsp of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, season with pepper, then scramble and stir to combine.
Add coconut aminos (or soy sauce) and mix in until combined. Keep pan on the burner but turn heat off.
Cooking the Shrimp:
In another large skillet, add 1/2 Tbsp of extra virgin olive oil over medium-high heat and then the thawed shrimp. Season with black pepper and garlic powder, and a small splash of coconut aminos. Sauté for a few minutes until heated through and slightly browned on both sides. Drain excess liquid if needed.
Serve cauliflower fried rice with 6-8 pieces of cooked shrimp (optional; serving size may vary depending on size of frozen shrimp you get.)
Serve with additional coconut aminos, black pepper and/or sriracha as desired.
Calories: 192kcal | Carbohydrates: 15g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 135mg | Sodium: 397mg | Potassium: 472mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3930IU | Vitamin C: 36.5mg | Calcium: 96mg | Iron: 2.2mg