Shrimp Fried Cauliflower Rice
Our easy Shrimp Fried Cauliflower Rice recipe is perfect for when you are craving take-out, but also want to eat clean!
Ingredients
- 4 cups cauliflower rice see Notes
- 2 teaspoons ginger freshly grated
- 2 teaspoons garlic minced
- 1 teaspoon red pepper flakes
- 2 teaspoons sesame seeds
- 10 jumbo shrimp or prawns or 15-20 medium/small shrimp tail off and deveined
- 3 eggs divided
- 1 tablespoon avocado oil sub ghee or extra virgin olive oil
- 1 cup carrots cut into "matchsticks" or julienned
- 1/2 cup bean sprouts optional
- 6 scallions/green onions slice and keep whites and greens separate
- kosher salt and ground black pepper
Fried Rice Sauce:
- 1/4 cup coconut aminos sub soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
Instructions
- Place Sauce ingredients in a small bowl and stir to combine; set aside.
- Bring large cast iron skillet to medium-high heat. Add avocado oil to coat bottom of the pan.
- Sauté ginger, red pepper flakes, garlic, and sesame seeds, move around for 30 seconds.
- Add shrimp and cook for 3-4 minutes, flipping halfway.
- While the shrimp are cooking, take one of the eggs and scramble it in a small bowl.
- Once shrimp are cooked, add the egg to the pan and use a spatula to move the egg around until it is cooked. Remove shrimp and egg from the pan, set aside on a plate.
- In the same pan, add the cauliflower rice, carrots, bean sprouts, and white parts of the green onion. Continue cooking on a medium high heat. Sprinkle with salt and pepper.
- Move cauliflower rice mixture around for approximately 3-4 minutes on medium, ensuring it is warm all the way through and cooked slightly.
- Stir in the shrimp and scrambled egg.
- Pour a tablespoon or two of the Sauce in the hot pan and mix to combine.
- Taste and add additional salt, pepper, and/or red pepper flakes, as desired.
- Let the fried cauliflower rice keep warm in the pan and fry two eggs in a separate nonstick skillet.
- Serve the fried cauliflower rice with a fried egg on top.
- Garnish with the green parts from the green onions and additional sesame seeds.
Notes
- Cauliflower Rice: option to make homemade cauliflower rice or pick-up a store-bought version to make it quick and easy!
- Make-Ahead Tip: only add a small portion of the fried rice sauce during the cooking process and store separately to add as needed when serving.
- Storage: leftover fried rice can be kept in an airtight container for 3-4 days. As stated above, we highly recommend keeping most of the sauce separate from the fried rice to prevent sogginess.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
