Ditch the takeout and serve up a batch of this 30-minute low carb Shrimp Cauliflower Fried Rice! 225 calories and 2 Weight Watchers Freestyle SP
Success was mine when my two boys, self-proclaimed enemies of “all things cauliflower” each ate an enormous helping of this shrimp cauliflower fried rice, then went back for seconds! Truth be told, they had no idea it was made with cauliflower rice. They thought they were scarfing up our usual fried rice recipe.
They’re both great veggie eaters, except when it comes to cauliflower and mushrooms. Mushrooms – my top-of-the-heap, slam dunk favorite vegetable. Like a dagger to my heart.
Needless to say, I was thrilled at their reactions to the fried cauliflower rice. And considering that this low carb meal only takes 30 minutes to make, I can guarantee that it’s going into regular rotation on our meal plans.
Cauliflower rice can be bought in many grocery stores, either in the frozen foods or produce sections. If you prefer to make cauliflower rice from scratch, check out the tips in this post.
How do you make cauliflower fried rice?
- If you’ve made regular fried rice recipes before, this recipe will seem familiar. Swap in cauliflower rice for any other type of cooked rice.
- I like to include egg in my fried rice, so I start by cooking a very thin layer of egg in a large nonstick skillet. Once the egg is cooked, remove from the pan and cut it into strips.
- Next, cook the protein – shrimp, rice, pork and set aside.
- Cook aromatic vegetables – green onions, celery and carrots in this case.
- Next, add some sesame oil to the skillet and stir in the cauliflower rice. Cook until tender, adding the soy sauce halfway through.
- Stir in the cooked shrimp, frozen peas and cook for another minute before adding the crumbled bacon. A more traditional alternative to bacon is Chinese bbq pork, like in this recipe.
- Serve it up piping hot!
How many carbs are in cauliflower rice?
- If you’re following any sort of keto, low carb or paleo diet, cauliflower rice is a great alternative to regular rice.
- One cup of brown or white rice contains 46 grams of carbs, compared with 5 grams of carbs for 1 cup of cauliflower rice.
Other healthy cauliflower rice recipes:
Sauteed Cauliflower Rice with Caramelized Onions & Spinach – vegetarian recipe
Wild Mushroom Ragout with Cauliflower Rice – vegetarian recipe
Shrimp Cauliflower Fried Rice
- 2 egg whisked
- 1 lb. raw large shrimp peeled & deveined
- 2 ½ tsp canola or grapeseed oil divided
- 1/8 tsp kosher salt
- 1/8 tsp ground pepper
- 2 large carrots diced
- 2 large celery stalks diced
- 3 green onions thinly sliced, white & green sections separated
- 3 tsp sesame oil
- 6 cups cauliflower rice
- ¼ cup reduced sodium soy sauce or tamari for gluten free
- 1 ½ cups frozen green peas
- 4 strips cooked bacon crumbled
- Salt and ground pepper to taste
- Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside.
- Increase the heat to medium-high.
- Thoroughly pat dry the shrimp. Place in a medium bowl and toss with 1 ½ teaspoon canola oil, salt and pepper.
- Add the shrimp and cook until just cooked through, about 1 minute per side. Transfer to a large clean bowl.
- Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of the green onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Transfer to the bowl with the cooked shrimp.
- Add the sesame oil, then the cauliflower rice. Cook for about 2 minutes, stirring constantly. Add the soy sauce (or tamari) and cook, stirring constantly, until the cauliflower is tender, about 3 minutes.
- Add the greens peas, cook carrots and celery, and cook shrimp. Cook for 1 minute.
- Remove from the heat and gently stir in the green sections of the green onion and the crumbled bacon. Serve.
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