Shrimp Cauliflower Fried Rice (Easy & Low-Carb)

Name: Shrimp Cauliflower Fried Rice (Easy & Low-Carb)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoon butter; 1.5 pound Shrimp; 2 large eggs; ½ cup red bell pepper; 1 small carrot; ½ yellow onion; 1 large cauliflower head; 2 cloves garlic; ⅓ cup soy sauce; 1 tablespoon oyster sauce; 2 green onions; 1 teaspoon sesame oil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
350 kcal
Course
Main Course, Dinner
Cuisine
Asian, American

Shrimp Cauliflower Fried Rice (Easy & Low-Carb)

Gary Shields

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Shrimp cauliflower fried rice has everything you love in traditional shrimp fried rice, including juicy shrimp, veggies, and a simple stir fry sauce, but we're making it low-carb by using cauliflower rice instead of white rice!

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Ingredients

Servings

3 tablespoon butter divided
1.5 pound Shrimp
2 large eggs
½ cup red bell pepper diced
1 small carrot diced
½ yellow onion
1 large cauliflower head chopped and riced
2 cloves garlic minced
⅓ cup soy sauce
1 tablespoon oyster sauce
2 green onions sliced thin
1 teaspoon sesame oil

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Instructions

Cut the cauliflower head into florets and then place them in a food processor and pulse a few times until the has a rice consistency. (you may have to pulse a few batches if your cauliflower head is large).
In a medium skillet, place a tablespoon of butter and heat over medium high heat until melted.
Add the shrimp and cook for 2 minutes then flip them and cook for an additional minute. Be careful not to overcook. Remove from the skillet and place in a bowl or on a plate.
In a large skillet or wok, an another tablespoon of butter and beaten eggs and scramble over medium high heat. Remove from the skillet and place in a bowl or on a plate.
Then add the last tablespoon of butter to the skillet and melt. Add the diced red bell pepper, onion and carrots and sauté for 5-7 minutes until just beginning to tender. Add the minced garlic and sauté for another minute until fragrant.
Add cauliflower rice and sauté until just tender.
Add in the soy sauce, oyster sauce and green onion and sauté for a 2 more minutes to meld the flavors.
Finally, add the cooked shrimp, scrambled eggs and the sesame oil and stir to heat through

Notes

If using frozen shrimp, thaw it first and pat dry with a paper towel.
Add other vegetables like green beans, green peas, zucchini or snow peas.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat in a skillet on medium heat until heated through or in a microwave safe bowl for 30 second intervals, stirring.

Nutrition Information

Show Details

Serving 1serving Calories 350kcal (18%) Carbohydrates 17g (6%) Protein 44g (88%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 389mg (130%) Sodium 1582mg (66%) Potassium 1279mg (37%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3129IU (63%) Vitamin C 128mg (142%) Calcium 193mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 350 kcal

% Daily Value*

Serving	1serving
Calories	350kcal	18%
Carbohydrates	17g	6%
Protein	44g	88%
Fat	13g	20%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.4g	20%
Cholesterol	389mg	130%
Sodium	1582mg	66%
Potassium	1279mg	27%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	3129IU	63%
Vitamin C	128mg	142%
Calcium	193mg	19%
Iron	3mg	17%