Description
If you’re craving a healthy twist on traditional fried rice, this Shrimp Fried Cauliflower Rice is the perfect solution. Bursting with fresh flavors and vibrant colors, this dish combines succulent shrimp with nutrient-rich cauliflower rice and an array of colorful vegetables. It’s quick to prepare, making it an ideal meal for busy weeknights or family gatherings. With its satisfying taste and wholesome ingredients, it feels indulgent without the guilt. Plus, it’s versatile—customize it with your favorite veggies or protein for a unique spin each time you make it!
Ingredients
Scale
- 4 cups cauliflower rice
- 10 jumbo shrimp (deveined and tails removed)
- 3 eggs
- 1 cup carrots (julienned)
- 1 tablespoon avocado oil
- 1/4 cup coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon ginger (freshly grated)
- 2 teaspoons garlic (minced)
- 1 teaspoon red pepper flakes
- 2 teaspoons sesame seeds
- 1/2 cup bean sprouts (optional)
- 6 scallions/green onions (sliced, whites and greens separate)
- kosher salt and ground black pepper
Instructions
- Prepare the sauce by mixing coconut aminos, rice vinegar, ginger, garlic, and the seasoning in a bowl.
- Heat avocado oil in a large skillet over medium-high heat.
- Sauté ginger, garlic, red pepper flakes, and sesame seeds until fragrant.
- Add shrimp and cook for 3-4 minutes until tender; then scramble one egg in the pan.
- Stir in cauliflower rice, carrots, bean sprouts (if using), and white parts of green onions for about 3-4 minutes.
- Combine shrimp mixture back into the skillet with the remaining sauce; adjust seasoning to taste.
- Serve topped with fried eggs and garnished with green onion tops.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 210mg