Cauliflower Fried Rice with Shrimp (Edit recipe)

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My first time trying Whole30, I did a lot of exploring. I rarely ever made rice at home, but the idea of cauliflower fried rice was intriguing. I found coconut aminos – 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 it almost tricks you. Almost.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

3 Tbsp Olive Oil, divided
shrimpshrimp
.5 tsp Salt
.25 tsp Black Pepper
.5 Red Onion, medium, diced
3 Carrots, large, peeled and diced
2 cloves Garlic, minced
gingerginger
4 Cauliflower Rice (click for recipe), 5 cups, frozen
peaspeas
.25 cup Coconut Aminos
.5 tsp Sesame Oil
3 Eggs, whisked
3 Onion, green, sliced (optional) for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
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.
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.
Garnish with sliced green onions (optional) and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	309
Fat:	12 g
Carbohydrates:	26 g
Protein:	21 g
Cholesterol:	165 g
Sodium:	1443 mg
Fiber:	7 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.