Shrimp Fried
Cauliflower Rice
All the bold, savory flavor of takeout fried rice — made with riced cauliflower instead of white rice. Plump shrimp, stir fry vegetables, scrambled egg, and a soy-ginger sauce finished with a drizzle of sesame oil. Ready in 25 minutes and a fraction of the carbs.
- Main
- 1 medium head cauliflower, florets separated
- 1 lb shrimp, peeled & deveined
- ½ lb frozen stir fry vegetables
- 1 small yellow onion, diced
- 1 large egg
- Sauce & Seasoning
- 4 tbsp lite soy sauce
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced
- ½ tsp red pepper flakes
- ½ tsp black pepper
- ¼ cup water
- — salt, to taste
- Finishing
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- — sliced green onions, to garnish
- — sesame seeds (optional)
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1
Rice the cauliflower
Pulse the cauliflower florets in a food processor in batches until they reach a rice-like consistency — small, even pieces about the size of a grain of rice. Don't over-process or it will become mushy. Set aside.
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2
Cook the shrimp & vegetables
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2–3 minutes until softened. Add the shrimp, frozen stir fry vegetables, and water. Cover and cook for 4–5 minutes until the shrimp are pink and cooked through and the vegetables are tender. Remove the shrimp and vegetables to a bowl and set aside — leave any juices in the pan.
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3
Add the aromatics
In the same skillet over medium-high heat, add the garlic, ginger, and red pepper flakes. Sauté for 60 seconds until fragrant — watch closely so the garlic doesn't burn.
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4
Cook the cauliflower rice
Add the riced cauliflower to the skillet. Spread into an even layer and cook over medium-high heat, stirring frequently, for 5–6 minutes until the cauliflower is tender and any excess moisture has cooked off. Don't cover the pan — keeping it uncovered allows the steam to escape and prevents mushy rice.
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5
Scramble the egg
Push the cauliflower rice to one side of the pan. Crack the egg into the open space and scramble with a spatula until just set, then fold it into the cauliflower rice and stir to combine evenly.
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6
Combine & finish
Return the shrimp and vegetables to the skillet. Add the soy sauce and black pepper and toss everything together until evenly coated and heated through — about 2 minutes. Remove from heat and drizzle the sesame oil over the top, tossing once more. Taste and adjust seasoning.
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7
Serve
Divide into bowls and top with sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately.
- Sesame oil at the end: Always add sesame oil off the heat — it has a low smoke point and its signature nutty, aromatic quality disappears when cooked too long. A little goes a long way.
- Don't cover the cauliflower rice: Unlike regular rice, cauliflower rice releases moisture as it cooks. Keeping the lid off allows steam to escape and gives you light, fluffy rice rather than a soggy mess.
- Hot pan = better texture: Make sure the skillet is properly hot before adding the cauliflower rice — a hot pan helps evaporate moisture quickly and gives the rice a slightly toasted, not steamed, texture.
- Swap the protein: This works equally well with diced chicken breast, ground turkey, or even tofu — cook the protein first before the vegetables and follow the same steps.
- Meal prep tip: Store without the green onion garnish in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to keep the texture from going soggy.