To all my fried rice lovers, today’s post is just for you! I’m sharing my delicious Cauliflower Fried Rice with Shrimp, which is a low carb alternative to traditional fried rice. And, let me tell you… It. Is. Delicious.
So, as I’m sure you already know, cauliflower rice can be used as a low carb alternative to regular rice. And, when cooked the right way, it actually tastes super good not to mention it’s a great way to get in extra vegetables and fiber.
Now, of course, you can rice the cauliflower yourself using the ‘S’ blade that comes with your food processor. But, personally, I like to buy the pre-packaged riced cauliflower from Costco. It saves me about 10-15 extra minutes in the kitchen! Most grocery stores now sell riced cauliflower in the frozen vegetables section.
And, to keep this recipe soy free, I’ll be using a soy sauce alternative. My favorite soy sauce alternative is Coconut Aminos. It tastes almost identical to soy sauce in terms of taste, in my opinion. As a side note, most soy-based products nowadays are genetically modified and can act as a hormone-disruptor, so I personally try to stay away from it.
The best part about this cauliflower fried rice recipe is that it can be whipped up super quickly (in about 10 minutes), and it will last in the fridge all week, which makes it great for meal prep!
I hope you give this recipe a try! If you do, be sure to leave a comment below to let me know how you like it tag me on Instagram!
Low Carb Cauliflower Fried Rice with Shrimp | 10-Minute Dinner RecipeCourse: DinnerDifficulty: Medium
This cauliflower fried rice recipe is low carb, gluten free, soy free, and dairy free.
2 C. Pre-Cooked Shrimp de-frosted
2 Tbsp Avocado Oil, Coconut Oil, or Grass-fed Ghee
1/2 Small Purple Onion chopped
1/2 C. Carrots chopped
2 Garlic Cloves minced
10 oz Bag of Frozen Cauliflower Rice (place in fridge the night before)
1 C. Frozen Peas (defrosted in warm water) **Eliminate for Strict Keto & Paleo
1/2 tsp Onion Powder
1/4 tsp Ground Ginger
Sea Salt & Pepper (to taste)
2-3 Tbsp Coconut Aminos (soy sauce substitute) see notes below
2 Eggs beaten
- Add 1 Tbsp of cooking oil to a skillet over medium-high heat and add the shrimp. Cook shrimp a few minutes on each side until heated through. Season shrimp with sea salt and pepper, to taste. Be sure not to overcook the shrimp. Remove shrimp from pan and set aside.
- Add 1 Tbsp of cooking oil to the same skillet and saute the chopped onion and carrots until slightly soft. Cover skillet with a lid to cook even faster. Then, add the minced garlic and cook 1 more minute. Next, add in the cauliflower rice. Continue to saute until cauliflower reaches your desired texture. I like mine pretty soft.
- Once the veggies are softened, add in the peas and cook another minute or so to heat through. Then, add in the onion powder, ginger, sea salt, and pepper. Stir to combine.
- Next, add in the coconut aminos and beaten eggs. Continue to stir until the eggs are fully scrambled and cooked into the mixture. The mixture will start to get thicker. But, be careful not to overcook because you want the mixture to be moist.
- Once the eggs are cooked into the cauli-rice mixture, you can either stir the cooked shrimp into the mixture or serve over top. ENJOY!