Cauliflower Fried Rice With Shrimp

Cauliflower Fried Rice with Shrimp is a healthy and delicious alternative to traditional fried rice, making it perfect for those looking to reduce carbohydrates without sacrificing flavor. This dish features riced cauliflower, which mimics the texture of rice, combined with tender shrimp, colorful vegetables, and savory seasonings.

It’s a quick and easy meal that can be prepared in under 30 minutes, making it a fantastic option for busy weeknights. Packed with nutrients and protein, this dish isn’t only satisfying but also customizable. You can easily substitute shrimp for chicken, tofu, or add more vegetables depending on your preference.

The use of soy sauce or tamari enhances the umami flavor, while the addition of green onions and sesame oil brings everything together, making this Cauliflower Fried Rice a delightful dish that everyone will enjoy.

Ingredients

• 1 medium head of cauliflower (about 4 cups riced)
• 1 pound shrimp, peeled and deveined
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions

1. Begin by preparing the cauliflower. Remove the leaves and stem, then cut it into smaller florets. Using a food processor, pulse the florets until they resemble rice grains. If you don’t have a food processor, you can grate the cauliflower using a box grater.
2. Heat a wok or large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
3. In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and mixed vegetables, sautéing for about 2-3 minutes until the vegetables are tender. If using frozen vegetables, confirm they’re thawed before adding to the pan.
4. Stir in the riced cauliflower, soy sauce, and sesame oil. Mix well and cook for an additional 5-7 minutes, stirring frequently, until the cauliflower is tender and heated through. Return the cooked shrimp to the pan and toss everything together until well combined.
5. Finally, add the chopped green onions and give the mixture one last stir. Remove from heat and serve hot, garnished with sesame seeds if desired.

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