Ditch the takeout and serve up a batch of this 30-minute low carb Shrimp Cauliflower Fried Rice! Your family won't even know that it's made with cauliflower.
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.
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!
Frequently Asked Questions:
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.
Can I used store-bought cauliflower rice?
Absolutely! Cauliflower rice can be bought in many grocery stores, either in the frozen foods or produce sections. If using frozen cauliflower rice, I suggest squeezing out some of the liquid with a clean kitchen towel or paper towels.
If you prefer to make cauliflower rice from scratch, check out the tips in this post.
Other healthy cauliflower rice recipes:
Sauteed Cauliflower Rice with Caramelized Onions & Spinach - vegetarian recipe
Wild Mushroom Ragout with Cauliflower Rice - vegetarian recipe
If you make this recipe, I'd love to see it on Instagram! Tag me at @cookincanuck and use the hashtag #COOKINCANUCK, and I'll be sure to find it.
Shrimp Cauliflower Fried Rice
- 2 egg whisked
- 1 pounds raw large shrimp peeled & deveined
- 2 ½ teaspoons canola or grapeseed oil divided
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- 2 large carrots diced
- 2 large celery stalks diced
- 3 green onions thinly sliced, white & green sections separated
- 3 teaspoon 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.
The post was first published on February 22, 2018 and was updated on January 14, 2021.
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This looks so good! Looking forward to making it
Be sure to report back, Michele!
This was terrific! I’ve signed up for your emails and can’t wait to see can’t wait to see what else you come up with.
This was DELICIOUS! Thanks for the help when I wanted to call up my local Chinese restaurant 🙂
That's great to hear, Jen! This always curbs my craving for take-out, too.
Can I use EVOO instead of canola oil on the shrimp?
Yes, that works. I usually try to use a more neutral tasting oil and one with a higher smoke point, like avocado or canola oil, when stir-frying. But olive oil works in a pinch.
Yeah, girl! You know this is my kind of recipe!
So easy and I could eat this every day!!
Mmm! Some of my favorite flavors in a meal!
Agness of Run Agness Run
I haven't used cauliflower rice until now but I'm happy to learn that it's a healthier alternative, Dara! This is an exceptional lunch recipe which is making my mouth water. I will have to try it, especially because I haven't been eating shrimp for a while! 🙂