Cauliflower Shrimp Fried "Rice"
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Shrimp Fried "Rice"
Description
This recipe cooks shrimp first, seasoning lightly, then scrambles eggs with salt and sets them aside. Aromatics like minced garlic, onion, fresh ginger, carrots, and peas are sautéed in sesame oil to build flavor. A sauce of soy sauce, seasoned rice vinegar, hoisin sauce, and optional vegetarian oyster sauce is whisked together and added with riced cauliflower to the pan, where it simmers and fries to develop slight browning.
The shrimp and eggs are reintroduced to the pan, combined thoroughly, and finished with extra sesame oil for richness. The use of fresh or frozen shrimp—peeled and deveined—is flexible, with thawing instructions provided. Vegetables can be substituted as available; the recipe also describes how to grate cauliflower by hand or with a food processor.
This dish offers a satisfying texture contrast between crunchy vegetables and tender shrimp and eggs, making it a practical, flavorful low-carb meal with varied vegetable and protein options. Leftovers can be reheated gently, maintaining texture and flavor.
Ingredients
- 1 head cauliflower will be approx 4 cups riced) see recipe notes, fresh
- 1 lb Shrimp see recipe notes
- 2 cups carrot diced
- 2 cups peas see recipe notes, fresh or thawed if frozen
- 1/2 cup onion white, diced
- 4 cloves garlic minced
- 2 tablespoons ginger fresh, minced
- 2 large egg whisked
- 1/3 cup soy sauce low sodium
- 1 tablespoon sesame oil divided
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon vegetarian oyster sauce optional
- 1/2 tablespoon olive oil
- 3/4 teaspoon kosher salt divided
Instructions
- In a large sauté pan on medium heat, melt 1/2 tablespoon of butter. Add shrimp and cook approximately 90 seconds per side until pink. Season with 1/2 teaspoon of salt. Remove from pan and set aside.
- Add other 1/2 tablespoon of butter to pan and melt and then add eggs and scramble with remaining 1/4 teaspoon of salt. Remove from pan and set aside with the shrimp.
- Add sesame oil to pan and add garlic, onion, carrots, peas, and ginger and sauté for about 4-5 minutes, stirring often.
- In a small bowl create the sauce by mixing soy, vinegar, hoisin, and oyster sauce and whisk.
- Add cauliflower to sauté pan, stir, and then add sauce mixture. Turn heat to medium high stir again so everything is well combined, then flatten in all in the pan and let "fry" for approximately 7 minutes. Give it one more gentle stir, flatten, "fry" again for 3-5 minutes allowing the cauliflower to brown and crisp a little.
- Add shrimp and eggs back to pan. Stir to combine top with remaining sesame oil (if desired) and serve!
Notes
- Use peeled, deveined shrimp; thaw frozen properly under cold water before cooking.
- Substitute vegetables as desired; fresh or thawed frozen peas and carrots work well.
- Grate cauliflower using a box grater for best texture; food processor works but may yield stringy pieces.
- Use cooked chicken or turkey as alternate protein, adding after vegetables cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 379mg | 126% |
| Sodium | 2341mg | 98% |
| Potassium | 1038mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 11382IU | 228% |
| Vitamin C | 109mg | 121% |
| Calcium | 267mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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