Low-Carb Cauliflower Fried Rice with Garlic Shrimp
A flavorful, veggie-packed shrimp stir-fry with cauliflower rice
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
This cauliflower fried rice swaps out traditional grains for finely chopped cauliflower, creating a low-carb base loaded with vegetables. Adding garlic shrimp boosts protein, making it a perfect dinner that’s both filling and healthy without relying on starches.
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Ingredients
- 1 medium cauliflower head (about 24 oz, rinsed and dried)
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- 1/2 small onion (finely diced)
- 1/2 cup frozen peas and carrots
- 4 garlic cloves (minced, divided)
- 5 scallions (whites and greens separated, diced)
- 3 tbsp low-sodium soy sauce (or tamari/coconut aminos)
- 12 oz raw shrimp (peeled and deveined)
- cooking spray
- to taste salt
- to taste black pepper
Instructions
- Remove the core from the cauliflower and chop into florets. Pulse in a food processor in batches until the texture resembles rice, being careful not to over-process. Set aside.
- In a small bowl, whisk together the egg and egg whites with a pinch of salt.
- Heat a large skillet or wok over medium heat and spray with cooking oil. Pour in the egg mixture, scramble gently until just set, then transfer to a plate.
- Add sesame oil to the skillet and sauté the onion, scallion whites, and half the minced garlic for about 3-4 minutes until softened.
- Push the veggies to the side and add the shrimp along with a pinch of salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove shrimp and set aside.
- Increase heat to medium-high, add the cauliflower rice, peas, carrots, and soy sauce to the skillet. Stir frequently and cook for 5-6 minutes until the cauliflower is tender but slightly crispy.
- Return the scrambled eggs and shrimp to the skillet. Stir everything together well, then fold in the scallion greens and remaining garlic. Adjust seasoning with salt and pepper to taste and remove from heat.
Pro tip: To keep cauliflower rice fluffy, pulse the florets in short bursts and avoid over-processing to prevent mushiness.
Nutrition
This recipe works out to about 280 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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