Revitalize your dinner routine with this vibrant, healthy cauliflower fried rice. Packed with shrimp and fresh vegetables, it’s a delightful low-carb alternative that comes together in no time.
Shrimp Cauliflower Fried Rice
Ingredients
- ¼ cup sesame oil divided
- 2 large eggs lightly beaten
- 3 cups riced cauliflower see Tip
- 1 pound large shrimp 31-35 count, peeled and deveined
- 3 cups broccoli florets
- 1 medium red bell pepper thinly sliced (about 1 cup)
- 3 cloves garlic sliced
- 3 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ½ teaspoon ground pepper
Instructions
- Heat 2 teaspoons oil in a wok or large skillet over high heat. Add eggs, cook without stirring until one side is fully cooked, about 30 seconds, flip, cook for 15 more seconds, then transfer to a cutting board and chop into 1/2-inch pieces.
- Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower, cook undisturbed until lightly browned, about 3-4 minutes, and transfer to a plate.
- Add another 2 teaspoons oil, heat again and add shrimp. Cook, stirring frequently, until opaque, about 3 minutes. Place with the cauliflower.
- Heat remaining 2 tablespoons oil, then add broccoli, bell pepper, and garlic. Cook, stirring occasionally, until lightly charred, 4-5 minutes. Stir in soy sauce, water, vinegar, and pepper, bring to a boil for 30 seconds, then remove from heat.
- Combine eggs, cauliflower, and shrimp with the mixture.
Notes
Tip
- For cauliflower rice, find pre-made in some stores or make your own by pulsing cauliflower florets in a food processor.
Equipment
- Wok or large skillet
To Make Ahead
- Refrigerate in an airtight container for up to 3 days.
- Calories: 309
- Fat: 17g
- Carbohydrates: 10g
- Protein: 30g
