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Cauliflower Fried Rice with Shrimp

Cauliflower Fried Rice with Shrimp

My first time trying Whole30, I did a lot of exploring. Cauliflower Fried Rice with Shrimp immediately became a go-to dinner. I rarely ever made rice at home, but the idea of cauliflower fried rice was intriguing. I discovered coconut aminos as a soy sauce substitute, and I was hooked. This version of Cauliflower Fried Rice with Shrimp will satisfy any cravings for Chinese takeout. I generally don’t believe cauliflower rice (or crust or mash) is a good substitute for the real thing, but the coconut aminos help the cauliflower crisp up and adds a delightful texture and a bit of welcome crunch.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Servings: 4 servings

Calories: 333 kcal per serving

Ingredients

  • 3 tablespoons - olive oil
  • 1 lb - shrimp
  • ½ tsp - salt
  • ¼ tsp - black pepper
  • ½ - red onion
  • 3 - carrots
  • 2 cloves - garlic
  • ½ tsp - ginger
  • 4 cups - frozen cauliflower rice
  • 1 cup - frozen peas
  • ¼ cup - coconut aminos
  • ½ tsp - sesame oil
  • 3 - eggs
  • 3 - green onions

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet on medium-high. Season shrimp with salt and pepper. Once heated, add shrimp in a single layer. Cook for 3 minutes per side. Remove and set aside.
  2. Add 1 more tablespoon olive oil to the skillet, along with red onion. Cook for 3 to 5 minutes, then add in carrots, garlic and ginger. Stir to combine and cook for an additional 3 minutes.
  3. Pour in frozen riced cauliflower and stir to combine. Cook until cauliflower rice is thawed and water is released. Add in peas, coconut aminos and sesame oil, stirring to coat evenly. Continue cooking for about 10 minutes, until cauliflower bits just begin to get crispy.
  4. Push the mixture aside in the pan, making room in one side of the skillet. Reduce heat to low. Pour in whisked eggs and use a spatula to move the eggs around and scramble. Chop into small bits and fold into the rest of the dish. Return shrimp back to the pan and stir.
  5. Garnish with sliced green onions (optional) and serve.

Nutrition

Energy: 333 kcal | Total Fat: 16 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 322 mg | Total Carbs: 18 g | Fiber: 5 g | Sugars: 5 g | Proteins: 32 g | Sodium: 602 mg | Polyunsaturated: 2 g | Monounsaturated: 9 g

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