Who doesn’t love fried rice?! It is one of our guilty pleasures for sure so rather than ordering take-out when we are craving it, we’ve settled for this low-carb version subbing out half of the rice for cauliflower rice.

While you can definitely use all cauliflower rice for this recipe, we really like still having some of the texture of rice in ours, so we stick to half and half. We usually use brown rice – Whole Foods and Trader Joe’s both sell pre-cooked small packs of brown rice that work well for this recipe, but using day old rice works great as well.

Whole Foods and Trader Joes also happen to carry frozen cauliflower rice allowing this recipe to come together very easily for a quick weeknight dinner. We opt for peppers, onions, carrots, cabbage, and peas in our fried rice, but you can always add in extra vegetables or omit what you don’t like!

We opt for shrimp in our fried rice typically, but you can always sub chicken or beef instead! I would just recommend to pre-cook the meat separately first, similar to how you cook the egg, and then add it back in towards the end.

Top it off with green onions, sesame seeds, and our personal favorite – hot mustard! Hope you enjoy one of our favorite weeknight meals! PS – love pairing with a cold glass of rose!

Shrimp Fried Cauliflower Rice

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Course: Main Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

• 1 Red or Purple Bell Pepper Diced
• 3 Large Carrots Sliced
• 1/2 Medium onion Diced
• 1 Jalapeno Deseeded and diced (optional)
• 1.5 cups Cabbage Shredded
• 2 Cloves garlic Minced
• 3 green onions Diced
• 1/4 Cup Green Peas Fresh or Frozen
• 2 eggs
• 1 Pound shrimp Peeled and Deveined
• 1 Cup Cauliflower Rice
• 1 Cup Brown or White Rice Cooked, preferably day old
• 1 Teaspoon Sesame Oil
• 1 Tablespoon Sambal (Thai Chili Paste)
• 4 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Grapeseed oil

Method

 

1. Heat 2 tablespoons of Grapeseed oil (or other oil with high smoke point) in wok or skillet over high heat.
2. Whisk eggs in small bowl and then add to wok. Using a spatula, break up the egg until well cooked. Set aside.
3. Next, add onions, peppers, jalapeno, and carrots. Stir occasionally to prevent burning and cook for about 3-4 minutes.
4. Next, add garlic and cabbage and continue to stir occasionally until cabbage has wilted slightly, about 2-3 minutes.
5. While the vegetables are cooking, whisk together the sesame oil, soy sauce, and sambal in a small bowl.
6. Add half of the sauce to the vegetables and continue stirring for another 2-3 minutes.
7. Next, add in the cauliflower rice (you can use all cauliflower rice if you prefer). Allow to cook for 3-4 minutes giving time for some of the sauce to reduce.
8. Next, add in pre-cooked brown/white rice (if using) and shrimp and remaining sauce. Cook for about 5 minutes until shrimp are pink.
9. Lastly, add in the frozen peas, green onions, and scrambled eggs. Cook for about 2-3 minutes, stirring to combine well.
10. Top with sesame seeds, green onions, and hot mustard!