Cauliflower Shrimp Fried Rice
This cauliflower shrimp fried rice recipe is all made in one pan and is all done cooking in under 30 minutes. It is made with fresh vegetables and a 2-ingredient sauce that is full of flavor and umami. This cauliflower rice is gluten free, low carb, paleo, and Whole30.
- 3 tablespoons avocado oil split in two
- 1 pound medium to large shelled & deveined shrimp see notes
- kosher salt to taste
- black pepper to taste
- 4 large eggs scrambled
- 1 medium yellow onion diced
- 1 cup carrots peeled and diced
- 2 cups red bell peppers diced
- 1 tablespoons minced ginger
- 8 garlic cloves minced
- 6 cups riced cauliflower see notes
- 2 cups peas see notes
- 1/3 cup coconut aminos
- 1 1/2 tablespoons fish sauce
Heat a large sauté pan over medium heat for 2 minutes. Add 1 tablespoon of the avocado oil and heat for another minute.
Add shrimp in a single layer and cook 3-4 minutes total or until no longer opaque and lightly pink. Remove from the pan and set aside.
Pour in whisked eggs and scramble until just done, and do not overcook. You want them nice and fluffy. Remove from the pan and set aside. Wipe out the pan if you need to at this point.
Add the other tablespoon of avocado oil to the pan. Add onions, carrots, bell peppers, ginger, and a big pinch of salt. Sauté for 5 minutes, stirring frequently.
Add minced garlic. Sauté for another minute, stirring often. Mix in riced cauliflower and green peas. Sauté for 4-5 minutes until the rice is soft and veggies are all fork-tender.
Turn down the heat to medium-low. Pour in coconut aminos and fish sauce and stir until distributed throughout. Cook for another 2-3 minutes, really letting all of the flavors meld together.
Add eggs and shrimp back into the pan. Stir to combine. Remove from the heat and serve with sliced green onions.
Calories: 297kcal | Carbohydrates: 27g | Protein: 23g | Fat: 12g | Fiber: 8g | Sugar: 10g