Cauliflower Shrimp Fried Rice

Name: Cauliflower Shrimp Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound Shrimp; 1 teaspoon salt; ¼ teaspoon pepper; 2 large eggs; 1 head cauliflower – grated or riced; 1 medium onion; 5 scallions; 2 cup medium carrots; 1 cup frozen peas; 2 cloves garlic; 1 tablespoon fresh ginger; ¼ cup soy sauce; 2 tablespoons Nakano Natural Rice Vinegar; 1 tablespoon toasted sesame oil; Sriracha

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
262 kcal
Course
Main Course
Cuisine
Asian

Cauliflower Shrimp Fried Rice

Iris Warren

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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.

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Ingredients

Servings

1 pound Shrimp (peeled and deveined)
1 teaspoon salt (divided)
¼ teaspoon pepper
2 large eggs
1 head cauliflower – grated or riced (see video)
1 medium onion (diced)
5 scallions (diced whites and greens separated)
2 cup medium carrots (diced or 1 frozen)
1 cup frozen peas
2 cloves garlic (grated)
1 tablespoon fresh ginger (minced)
¼ cup soy sauce (low sodium)
2 tablespoons Nakano Natural Rice Vinegar
1 tablespoon toasted sesame oil
Sriracha (optional)

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Instructions

Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.

Nutrition Information

Show Details

Serving 1g Calories 262kcal (13%) Carbohydrates 19.3g (6%) Protein 30.9g (62%) Fat 6.9g (11%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 6.1g Trans Fat 0g Cholesterol 200mg (67%) Sodium 856mg (36%) Fiber 7.1g (28%) Sugar 7.2g (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 262 kcal

% Daily Value*

Serving	1g
Calories	262kcal	13%
Carbohydrates	19.3g	6%
Protein	30.9g	62%
Fat	6.9g	11%
Saturated Fat	0.8g	4%
Polyunsaturated Fat	6.1g	36%
Trans Fat	0g	0%
Cholesterol	200mg	67%
Sodium	856mg	36%
Fiber	7.1g	28%
Sugar	7.2g	14%