Cauliflower Fried Rice with Shrimp – Kalyn’s Kitchen


Cauliflower Fried Rice with Shrimp is kicked up with sugar snap peas and red peppers, and this can really help when you’re craving fried rice! 

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Cauliflower Fried Rice with Shrimp shown in serving bowl with soy sauce and chopsticks in background

It’s the first day of a brand new year, and I know lots of people start out the year with a renewed desire to limit their carbs. On the blog I always like starting the new year with a recipe that’s really special and this Cauliflower Fried Rice with Shrimp is absolutely a wow! This is a recipe I’ve enjoyed for a few years now but I was never that happy with the original photos, so recently I took better photos so I could remind you about how absolutely delicious this is!

I first came up with this recipe after I had gotten fond of Cauliflower Rice, a dish of finely chopped cauliflower that’s pan-fried and eaten as rice. Then one day I found myself with cauliflower, sugar snap peas, red bell peppers, and cooked shrimp all in the fridge, and experimented a bit to come up with this cauliflower fried rice recipe. Not only did we absolutely love this low-carb version of fried rice made with cauliflower, but it was so good that I quickly ate my leftovers for breakfast the next day, wishing I had more.

Since then I’ve seen so many different recipes for cauliflower fried rice, but most of them use the peas and carrots found in Chinese restaurant fried rice, which of course makes the cauliflower fried rice into a dish that’s higher in carbs. I love my version that uses lower-carb vegetables so much that I make it regularly, and I really hope the new and improved photos will make you think about trying it!

What ingredients do you need?

  • fresh chopped cauliflower rice
  • onion
  • garlic cloves
  • slices of ginger root
  • green onions
  • soy sauce or Gluten-Free Soy Sauce (affiliate link)
  • Asian sesame oil (affiliate link)
  • egg
  • sugar snap peas
  • red bell pepper
  • cooked shrimp
  • Peanut Oil (affiliate link) or other high smoke point oil

Can you make cauliflower fried rice without a wok?

If you don’t have a wok, you can definitely make this recipe in a large frying pan. Use the biggest frying pan you have so you have plenty of room to stir-fry the ingredients.

What if you’ve never cooked fried rice before?

This is a recipe where it will be helpful to read about The Principles of Chinese Cooking before trying this if you haven’t done much stir-frying. But as long as you have all your ingredients prepped before you start to cook (very important), and remember to keep stirring when the heat is high, this Cauliflower Fried Rice with Shrimp is not that hard to make if you don’t mind a bit of chopping. If you’re someone who loves fried rice but is trying to avoid carbs, this might become your new favorite recipe!

What if you can’t have soy sauce?

If you’re avoiding soy, you can substitute Coconut Aminos (affiliate link) for the soy sauce for this recipe.

What if you don’t like cauliflower?

If you absolutely hate cauliflower, this is probably not for you. But if you like cauliflower, even just a little, I promise you will be totally surprised at how delicious cauliflower fried rice can be.  I was trying to make a dish that’s as close as possible to authentic fried rice, which I think is partly what made it so good. I haven’t tried it, but I am guessing you could also make this recipe with Palmini Rice (affiliate link) for a different low-carb option.

Cauliflower fried rice shrimp collage 1400

How to make Cauliflower Fried Rice with Shrimp:

(Scroll down for complete recipe including nutritional information.)

  1. Drain frozen shrimp into a colander placed in the sink. 
  2. Cut 1/2 head of cauliflower into pieces and then pulse in food processor until it’s approximately the consistency of grains of rice. We had some big pieces that didn’t chop well and we buzzed them again. (See notes in the recipe if you don’t have a food processor.) 
  3. Cut drained shrimp into bite-sized pieces (and pat dry with paper towels if they’re wet.)
  4. Whisk together soy sauce and sesame oil, and beat the egg. 
  5. Cut red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.
  6. Chop up half of an onion, and slice four green onions.  
  7. Peel some garlic cloves and slice if they’re large, and slice a few slices of ginger root. 
  8. Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds more.
  9. Add garlic cloves and ginger slices and cook just until they’re fragrant; then remove.
  10. Then add onion and cook 1-2 minutes, just until it’s starting to brown.  (Remember to stir!)
  11. Add chopped cauliflower and cook 2-3 minutes over high heat, stirring often. Remove the cauliflower to a bowl. 
  12. Add 1-2 teaspoons more oil as needed, then add the peppers and sugar snap peas and stir-fry 1-2 minutes.
  13. Push vegetables over to the side and add egg, stirring and breaking apart with the turner to get scrambled egg pieces.
  14. Add cauliflower back into the wok and cook about a minute.
  15. Then add shrimp and green onion pieces and cook just long enough to warm it, 1-2 minutes. (Keep stirring!)
  16. Add soy-sauce/sesame oil mixture and cook 1-2 minutes more, stirring so the sauce is coating all the food. Serve hot.
  17. I was pleasantly surprised at how tasty this was when it was after a night in the fridge, but unless you have a really giant wok or frying pan I don’t recommend doubling the recipe.

Cauliflower Fried Rice with Shrimp close-up shot of finished fried rice in serving bowl

More Tasty Cauliflower Rice Recipes:

 Easy Cauliflower Rice with Garlic and Green Onion

Cauliflower Rice with Basil, Parmesan, and Pine Nuts

Roasted Cauliflower Rice Medley with Pine Nuts

Ingredients

  • 2 cups fresh chopped cauliflower rice (see notes)
  • 1/2 small onion, chopped
  • 4 peeled garlic cloves
  • 4 slices ginger root
  • 4 green onions, sliced in 1/2 inch diagonal pieces
  • 2 T soy sauce (see notes)
  • 2 tsp. Asian sesame oil
  • 1 egg, beaten well
  • 1 cup diagonally sliced sugar snap peas
  • 1/2 red bell pepper, chopped into 1/2 inch pieces
  • 8 oz. cooked shrimp, cut into pieces (see notes)
  • 1 T + 2 tsp. peanut oil or other high smoke point oil

Instructions

  1. Drain frozen shrimp into a colander placed in the sink.
  2. Cut 1/2 head of cauliflower into pieces and then pulse in food processor until it’s approximately the consistency of grains of rice. We had some big pieces that didn’t chop well and we buzzed them again.
  3. (If you don’t have a food processor you can grate the cauliflower on the large side of a cheese grater. Or if you buy pre-chopped fresh cauliflower, use 2 cups of chopped cauliflower.) 
  4. Cut the drained shrimp into bite-sized pieces (and pat dry with paper towels if they’re wet.)
  5. Whisk together the soy sauce and sesame oil, and beat the egg. If you’re avoiding soy, you can substitute Coconut Aminos (affiliate link) for the soy sauce.)
  6. Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.
  7. Chop up half of an onion, and slice four green onions.  
  8. Peel some garlic cloves and slice if they’re large, and slice a few slices of ginger root. (This is for “seasoning the oil” which is essential to add flavor to the dish.)
  9. Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds more.
  10. Add the garlic cloves and ginger slices and cook just until they’re fragrant; then remove.
  11. Then add the onion and cook 1-2 minutes, just until it’s starting to brown.  (Remember to stir!)
  12. Add the chopped cauliflower and cook 2-3 minutes over high heat, stirring often. Remove the cauliflower to a bowl.  (It will get cooked more later.)
  13. Add 1-2 teaspoons more oil as needed, then add the peppers and sugar snap peas and stir-fry 1-2 minutes.
  14. Push the vegetables over to the side and add the egg, stirring and breaking apart with the turner to get scrambled egg pieces.
  15. Add the cauliflower back into the wok and cook about a minute.
  16. Then add the shrimp and green onion pieces and cook just long enough to warm it, 1-2 minutes. (Keep stirring!)
  17. Add the soy-sauce/sesame oil mixture and cook 1-2 minutes more, stirring so the sauce is coating all the food. Serve hot.
  18. I was pleasantly surprised at how tasty this was when it was after a night in the fridge, but unless you have a really giant wok or frying pan I don’t recommend doubling the recipe.

Notes

Start with 1/2 large head of cauliflower if you’re chopping it in the food processor.

You can use Gluten-Free Soy Sauce (affiliate link) such as Tamari for gluten free; substitute Coconut Aminos (affiliate link) for Paleo.

When we updated the photos we increased the amount of shrimp to 8 oz. cooked shrimp, or about 2 cups. But if that’s a stretch for the budget this will still be delicious with half that amount of shrimp.

If you don’t want to use peanut oil, use another high smoke point oil such as avocado oil or safflower oil.

This recipe created by Kalyn and Jake, with inspiration from many other versions of Cauliflower Fried Rice spotted around the web.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 177Total Fat: 7.2gSaturated Fat: 1.5gUnsaturated Fat: 5.1gCholesterol: 166mgSodium: 1008mgCarbohydrates: 11gFiber: 3.3gSugar: 4.3gProtein: 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.


Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

square thumbnail image of Cauliflower Fried Rice with Shrimp in serving dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower Fried Rice with Shrimp is a great dish for low-carb and Keto eating plans as well as any phase of the original South Beach Diet and other low-glycemic diets. 

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2014. The post was updated in 2018 and updated again with new photos and more information in 2021.

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