Shrimp Fried Cauliflower Rice
This classic well loved take-out dish is slimmed down with cauliflower rice! Juicy shrimp, fresh cauliflower rice, loads of vegetables in a delicious sauce make this a favorite fast dinner meal!
Servings: 7 1-cup servings plus a tablespoon(total yield: 7 ½ cups)
Calories: 164kcal
Ingredients
- 1 pound medium-size peeled deveined raw shrimp
- 1 medium-large cauliflower head
- 1½ cups chopped red bell pepper
- 2 large scallions (green onion) white and green portions sliced
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 3 cloves garlic diced
- 2 teaspoons diced ginger
- 2 large eggs
- 2 tablespoons low sodium soy sauce regular or gluten-free low sodium soy sauce or tamari can be used
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
Instructions
Make the cauliflower rice
- Rinse the head of cauliflower and pat dry. Cut into florets and discard any green leaves or stem.
- Place florets in the bowl of a food processor and pulse to process into rice size pieces.
- Remove excess liquid from the riced cauliflower by placing the cauliflower rice into a mixing bowl and pressing on it with a few layers or paper towels. Or place the cauliflower rice in a clean kitchen towel and squeeze to release the moisture. Set aside.
Stir Fry
- In a non-stick wok or large non-stick skillet heat 1 tablespoon of the oil over medium-high heat.
- When hot add the shrimp and lightly salt and pepper. Cook, stirring often, until the shrimp are no longer gray and translucent (they should be pink/white and opaque); around 3 minutes. Remove and set aside.
- Add the whisked eggs to the pan and scramble over medium-high heat. Remove and set aside. NOTE: if there is residual egg stuck to the pan this can be scraped off with a spatula before the next step (or allow it to cook off).
- Add the remaining 1 tablespoon of oil to the pan and heat over high heat.
- Add the bell pepper, carrots and onion. Cook for 3 minutes, stirring periodically.
- Add the garlic and ginger. Stir to combine and cook 30-60 seconds.
- Add the cauliflower rice and stir to combine all ingredients. Cook, stirring often, for 4 minutes.
- Add the soy sauce, oyster sauce and green onion. Stir to fully coat the other ingredients in the wok or skillet
- Fold in the shrimp and scrambled eggs. Mix to distribute with the other ingredients. Serve immediately topped with a sprinkld of red pepper flakes (if desired).
Notes
Ingredient Notes
Do not use pre-cooked shrimp.
Variations
Add different or more fresh veggies. Broccoli, green beans, bean sprouts or whatever other vegetables you have on hand. Cut them into small pieces so they will cook quickly with the other vegetables.
Add some fish sauce. If you love a stronger flavor, add some fish sauce when the soy sauce is added.
Expert Tips
Have all ingredients prepared before starting to cook. Stir fry cooking is fast and requires stirring. There is no time to prepare ingredients while you cook!
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 674mg | Potassium: 656mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4320IU | Vitamin C: 103mg | Calcium: 93mg | Iron: 1mg