Cauliflower Fried Rice Bowl with Shrimp

Cauliflower Fried Rice Bowl with Shrimp

A quick, low-carb alternative to traditional fried rice that doesn’t compromise on flavor

KEY INFO

• Prep Time: 15-20 minutes
• Cook Time: 10-15 minutes
• Total Time: 25-35 minutes
• Servings: 4
• Difficulty: Easy to Moderate
• Dietary: Low-carb, Keto-friendly, Gluten-free optional

EQUIPMENT NEEDED

• Large skillet or wok
• Food processor (or box grater)
• Sharp knife
• Spatula
• Non-stick pan for eggs

INGREDIENTS

For the Base:

• 1 large head cauliflower (about 4 cups riced)
• 1 pound raw shrimp, peeled and deveined
• 2 large eggs, beaten
• 2 tablespoons neutral oil (vegetable or avocado)

Vegetables:

• 1 cup carrots, diced small
• 1 cup frozen peas
• 4 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Garnish:

• Extra sliced green onions
• Sesame seeds
• Optional: sriracha sauce

METHOD

1. Rice the Cauliflower
   • Pulse cauliflower florets in food processor until rice-sized.
   • Don’t overprocess – you want rice, not mush.
   • Pat dry with paper towels to remove excess moisture.
   
2. Prep the Shrimp
   • Season shrimp with salt and pepper.
   • Heat 1 tablespoon oil in wok over medium-high heat.
   • Cook shrimp until pink (2-3 minutes per side).
   • Remove and set aside.
   
3. Cook the Aromatics
   • In the same wok, add remaining oil.
   • Sauté garlic and ginger until fragrant (30 seconds).
   • Add carrots, cook for 2 minutes.
   
4. Add Eggs
   • Push vegetables to one side.
   • Pour beaten eggs into empty space.
   • Scramble until just set.
   • Mix with vegetables.
   
5. Complete the Dish
   • Add cauliflower rice and peas.
   • Stir-fry for 3-4 minutes until cauliflower is tender-crisp.
   • Add soy sauce and sesame oil.
   • Return shrimp to wok.
   • Toss everything together.
   

CRUCIAL TIPS

• Don’t skip drying the cauliflower rice – wet rice = mushy result.
• Keep heat high and stir constantly.
• Cook ingredients in stages to prevent overcrowding.
• Taste and adjust seasoning before serving.

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days.
• Reheat in wok or microwave.

Common Variations:

• Swap shrimp for chicken or tofu.
• Add extra vegetables like mushrooms or bell peppers.
• Make it spicy with chili oil or sriracha.

Avoid These Mistakes:

• Overcooking the cauliflower.
• Using wet or frozen cauliflower without drying.
• Adding all ingredients at once.
• Under-seasoning.

I hope you enjoy this healthier take on a takeout classic! Let me know if you have any questions in the comments below.