Shrimp Fried Cauliflower Rice
Quick 25-minute restaurant-quality fried rice made with shrimp and cauliflower rice. Packed with 30g protein per serving, low-carb, and perfect for meal prep. Bold Asian-inspired flavors with minimal cleanup!
Ingredients
- 2 tbsp sesame oil divided
- 1 pound medium shrimp peeled, tails removed
- 3/4 tsp salt
- 1/2 tsp black pepper freshly ground preferred
- 1/4 tsp red pepper flakes optional
- 1/2 medium bell pepper orange or red, finely chopped
- 2 whole scallions white and green parts separated, thinly sliced
- 2 cloves garlic freshly minced
- 1/2 tsp fresh ginger peeled and minced
- 3 large eggs room temperature
- 16 oz cauliflower rice frozen, thawed and drained
- 2 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
Instructions
- Prep Your Ingredients
- Thaw cauliflower rice completely and press out excess moisture using paper towels or a clean kitchen towel.
- Pat shrimp completely dry with paper towels.
- Mince garlic and ginger finely.
- Chop bell pepper into small pieces, about the same size as cauliflower rice.
- Slice scallions thinly, keeping white and green parts separate.
- Cook the Shrimp
- Heat your largest skillet over medium-high heat until a drop of water sizzles immediately.
- Add 1 tablespoon sesame oil and swirl to coat the pan.
- Add shrimp in a single layer and season with salt, black pepper, and red pepper flakes.
- Cook 1 minute on first side until lightly golden underneath.
- Flip and cook another minute until bright pink.
- Transfer shrimp to a bowl immediately.
- Sauté Aromatics and Vegetables
- Add remaining 1 tablespoon sesame oil to the same skillet.
- Add bell pepper, white parts of scallions, garlic, and ginger.
- Stir constantly for 2 minutes until garlic is golden (not brown) and fragrant.
- Scramble the Eggs
- Push vegetables to one side of the pan, creating an open space.
- Crack eggs into the empty section and scramble quickly with a spatula for about 30 seconds until small, tender curds form.
- Add Cauliflower Rice
- Add the drained cauliflower rice to the skillet.
- Stir everything together vigorously, combining eggs, vegetables, and cauliflower rice.
- Cook for 3 minutes, stirring frequently, until cauliflower rice is heated through but still has a slight bite.
- Final Assembly
- Return cooked shrimp to the skillet.
- Add tamari and toasted sesame oil.
- Toss everything together thoroughly for 1 minute until shrimp is warmed through.
- Turn off heat and garnish with reserved scallion greens.
- Serve immediately while piping hot.
Notes
Moisture Control: Squeeze thawed cauliflower rice in a clean kitchen towel to remove excess water. This prevents soggy rice and ensures proper texture.
Protein Substitutions: Use thinly sliced chicken breast (cook 7-10 minutes), diced firm tofu, sliced beef, or ground turkey. Adjust cooking times accordingly.
Fresh Cauliflower Rice: Use 4 cups fresh riced cauliflower instead of 16 oz frozen. Pat dry before cooking as fresh releases more moisture.
Heat Level: Double red pepper flakes for spicier version, or add sriracha when serving. Omit red pepper flakes for mild version.
Storage: Store in airtight container in refrigerator for up to 5 days. Flavors improve overnight. Reheat in skillet over medium heat with splash of water for best texture (3-4 minutes).
Equipment: Use your largest skillet to prevent overcrowding. If pan is too small, cook in two batches for proper browning.
Vegetable Additions: Add snap peas, broccoli florets, or diced carrots. Adjust cooking times based on vegetable density.
Garnish Options: Top with chopped cilantro, sesame seeds, crushed peanuts, or lime wedges for extra flavor.
Nutritional Info (per serving): Approximately 285 calories, 30g protein, 8g total carbs, 3g fiber, 5g net carbs.
Not Recommended for Freezing: Texture changes significantly when frozen. Store in refrigerator only for best results.Claude is AI and can make mistakes. Please double-check responses.
Protein Substitutions: Use thinly sliced chicken breast (cook 7-10 minutes), diced firm tofu, sliced beef, or ground turkey. Adjust cooking times accordingly.
Fresh Cauliflower Rice: Use 4 cups fresh riced cauliflower instead of 16 oz frozen. Pat dry before cooking as fresh releases more moisture.
Heat Level: Double red pepper flakes for spicier version, or add sriracha when serving. Omit red pepper flakes for mild version.
Storage: Store in airtight container in refrigerator for up to 5 days. Flavors improve overnight. Reheat in skillet over medium heat with splash of water for best texture (3-4 minutes).
Equipment: Use your largest skillet to prevent overcrowding. If pan is too small, cook in two batches for proper browning.
Vegetable Additions: Add snap peas, broccoli florets, or diced carrots. Adjust cooking times based on vegetable density.
Garnish Options: Top with chopped cilantro, sesame seeds, crushed peanuts, or lime wedges for extra flavor.
Nutritional Info (per serving): Approximately 285 calories, 30g protein, 8g total carbs, 3g fiber, 5g net carbs.
Not Recommended for Freezing: Texture changes significantly when frozen. Store in refrigerator only for best results.Claude is AI and can make mistakes. Please double-check responses.