Cauliflower Shrimp Fried Rice
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
262 kcal
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Course
Main Course
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Cuisine
Asian
Cauliflower Shrimp Fried Rice
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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
- 1 pound Shrimp (peeled and deveined)
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
- 2 egg large
- 1 cauliflower see video, grated or riced, whole head
- 1 onion diced, medium
- 5 scallions (diced whites and greens separated)
- 2 cup carrot diced or 1 frozen, medium
- 1 cup peas frozen
- 2 cloves garlic (grated)
- 1 tablespoon ginger minced, fresh
- ¼ cup soy sauce (low sodium)
- 2 tablespoons rice vinegar Nakano Natural brand
- 1 tablespoon sesame oil toasted
- sriracha (optional)
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
(36%)
Trans Fat
0g
(0%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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