Description
Cauliflower fried rice with shrimp brings all the flavor of takeout right to your kitchen without the extra calories. Packed with protein and low-carb goodness, this quick meal lets your taste buds enjoy a guilt-free Asian-inspired dinner.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower
- 1 cup shrimp
- 2 eggs
Supporting Ingredients:
- 1 cup mixed vegetables
- 2 cloves garlic
Seasoning and Oils:
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt
- Pepper
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium heat at 350°F. Watch the oil shimmer slightly.
- Drop 2 minced garlic cloves into hot oil. Sauté until fragrant and golden, about 30 seconds.
- Add 1 cup peeled shrimp to the pan. Cook until they turn completely pink, approximately 2-3 minutes per side.
- Toss in 1 cup mixed vegetables (carrots, peas, bell peppers). Stir constantly for 3-4 minutes until vegetables become tender-crisp.
- Sprinkle 1 medium head of grated cauliflower rice into the skillet. Spread evenly and cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Push ingredients to skillet edges, creating a small empty center space. Pour 2 beaten eggs into this area.
- Scramble eggs within the center until fully cooked, then gently fold into the entire mixture.
- Drizzle 3 tablespoons soy sauce and 1 teaspoon sesame oil over the rice. Season with salt and pepper to your taste.
- Continue cooking for an additional 2 minutes, allowing flavors to meld together thoroughly.
- Remove from heat and serve immediately while steaming hot.
Notes
- Pulse cauliflower in a food processor to create a rice-like texture for the best grain substitute.
- Use frozen mixed vegetables for quick convenience, but fresh seasonal veggies add more vibrant flavor.
- Ensure shrimp are patted dry before cooking to prevent excess moisture and achieve a nice sear.
- For a low-carb version, replace soy sauce with coconut aminos and add extra sesame oil for depth of flavor.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 185 mg