Description
A healthy, low-carb alternative to traditional fried rice, this Cauliflower Fried Rice with Shrimp is quick to prepare and packed with flavor, protein, and vegetables.
Ingredients
Units
Scale
- 1 medium head cauliflower, grated or processed into rice (about 4 cups)
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup diced onion
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon green onions, chopped
- Salt and pepper to taste
Instructions
- Heat sesame oil and olive oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove and set aside.
- In the same skillet, add garlic and onion, sauté for 1-2 minutes until fragrant.
- Add mixed vegetables and cook for another 2-3 minutes.
- Push veggies to one side, pour beaten eggs into the skillet, scramble and mix with vegetables.
- Stir in cauliflower rice and cook for 5-7 minutes until tender.
- Add cooked shrimp back to the pan and drizzle soy sauce over everything.
- Mix well, cook for another minute, then remove from heat.
- Garnish with chopped green onions and serve hot.
Notes
- Use frozen cauliflower rice for quicker prep.
- For extra flavor, add a dash of fish sauce or sriracha.
- Substitute shrimp with chicken or tofu for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 190mg