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
- ¼ cup coconut aminos sub soy sauce
- 3 teaspoons garlic minced (divided)
- 3 teaspoons ginger grated (divided)
- 1 teaspoon rice vinegar
- ¼ teaspoon fish sauce
- ¼ teaspoon sesame oil
- 1 tablespoon avocado oil sub ghee or extra virgin olive oil
- 2 teaspoons sesame seeds
- 1 teaspoon red pepper flakes
- 10 jumbo shrimp or prawns tail off and deveined (sub 15-20 medium/small shrimp)
- 3 eggs divided
- 4 cups cauliflower rice see Notes
- 1 cup carrots cut into "matchsticks" or julienned
- ½ cup bean sprouts optional
- 6 green onions sliced (keep whites and greens separate)
- kosher salt and ground black pepper
Instructions
- Make Sauce: In a small bowl, add ¼ cup coconut aminos, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon rice vinegar, ¼ teaspoon fish sauce, and ¼ teaspoon sesame oil. Stir to combine; set aside.
- Sauté: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon avocado oil to coat bottom of the pan. Sauté 2 teaspoons ginger, 2 teaspoons garlic, 2 teaspoons sesame seeds and 1 teaspoon red pepper flakes, move around for 30 seconds.
- Shrimp + Eggs: Add 10 jumbo shrimp or prawns 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.
- Cauliflower Rice Mixture: In the same pan, add 4 cups cauliflower rice, carrots, ½ cup bean sprouts, and white parts of the green onions. Continue cooking on a medium high heat. Sprinkle with kosher salt and ground black pepper. Move cauliflower rice mixture around for approximately 3-4 minutes on medium, ensuring it is warm all the way through and cooked slightly.
- Combine: Stir in the shrimp and scrambled egg. Pour a tablespoon or two of the Sauce in the hot pan and mix to combine.
- Adjust: Taste and add additional salt, pepper, and/or red pepper flakes, as desired.
- Fried Eggs: Let the fried cauliflower rice keep warm in the pan and fry 2 eggs in a separate nonstick skillet.
- Serve: Enjoy 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.
Nutrition
Calories: 206kcal | Carbohydrates: 18g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 781mg | Potassium: 783mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5945IU | Vitamin C: 85mg | Calcium: 122mg | Iron: 2mg
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