4.9 from 24 votes
Healthy Cauliflower Fried Rice with Vegetables Recipe (Keto-Friendly)
Deliciously savory and healthy Shrimp Cauliflower Fried Rice with Vegetables is an easy stir-fry recipe filled with a ton of fresh flavors! Filled with simple low-carb ingredients like bell peppers, peas, carrots, and fluffy cauliflower rice, this stovetop dinner is made in one pan and ready in about 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 People
Calories: 430 kcal
Course:
Main Course
Cuisine:
Asian , Chinese
Ingredients
- 3 Cups of riced cauliflower
- 1 Tablespoon vegetable oil divided use
- ½ Cup onions finely chopped
- ½ Cup chopped carrots
- ½ Cup red bell pepper chopped
- ½ Cup frozen peas
- 2 teaspoons minced garlic
- 2 eggs lightly beaten
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoons toasted sesame oil
- ¾ pounds Shrimp peeled and deveined
- optional: sliced green onions for garnish
- salt and pepper to taste
Instructions
- In a skillet, heat 2 teaspoons of the vegetable oil over medium-high heat.
- Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Stir in the red bell pepper; cook 2-3 minutes more. Add the garlic and cook for 30 seconds.
- Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
- Add the cauliflower rice, reserved cooked veggies and frozen peas to the pan. Stir in the soy sauce and sesame oil and cook until cauliflower has just softened 2-3 minutes. Sprinkle the shrimp with salt and pepper and add to the pan; cook for 3-4 minutes, stirring occasionally, or until shrimp is pink and opaque.
- Serve immediately, sprinkled with sliced green onions if desired.
Cup of Yum
Notes
- Use any kind of vegetable mix like green beans, broccoli, cauliflower, corn, snap peas, snow peas, mushrooms, squash, etc.
- Instead of shrimp, use chicken, beef, salmon, or any kind of fish.
- Crispy tofu is a great option for a vegetarian stir fry.
- Serve the stir-fried rice with Sriracha for spicy flavors.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- We do not recommend freezing this recipe since it is best to freeze cauliflower rice uncooked.
Nutrition Information
Calories
430kcal
(22%)
Carbohydrates
12g
(4%)
Protein
71g
(142%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
1051mg
(350%)
Sodium
3566mg
(149%)
Potassium
471mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3515IU
(70%)
Vitamin C
72.1mg
(80%)
Calcium
385mg
(39%)
Iron
7.5mg
(42%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 430
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 71g | 142% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 1051mg | 350% |
| Sodium | 3566mg | 149% |
| Potassium | 471mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3515IU | 70% |
| Vitamin C | 72.1mg | 80% |
| Calcium | 385mg | 39% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.