Skip the takeout and try this paleo-friendly cauliflower shrimp “fried rice” recipe! You won’t believe how easy and flavorful homemade Chinese food tastes.
If there’s one dish I know my toddlers will always devour, it’s Chinese fried rice. With my oldest on a major shrimp kick, I have been coming up with healthy versions of his favorite foods like Shrimp Pad Thai, Shrimp Wonton Soup and Shrimp Stir-Fry.
Our latest favorite is a paleo-friendly version of the classic Chinese shrimp fried rice. Instead of using traditional white or brown rice, we grate fresh cauliflower turning it into a grain-free rice.
Cauliflower can be a little bland on it’s own so I like to use high-flavor, low calorie ingredients like fresh ginger, Rice Vinegar, fresh scallions and toasted sesame oil to bring the dish together. Nakano’s rice vinegars come in a large variety of flavors (like mango or citrus), all free of artificial ingredients, flavors and preservatives. I used Nakano Natural Rice Vinegar because the clean acidity perfectly balances the bold ingredients throughout the dish.
Packed with plump, juicy shrimp, bright vegetables and fresh herbs, I happen to think it tastes even better than the restaurant version. But I’ll let you be the judge.
Your chop sticks are waiting.
Not a fan of shrimp? Take a look at these other cauliflower fried rice versions:
If you’re looking to make some substitutes, frozen riced cauliflower can be used in lieu of fresh cauliflower. Don’t feel obligated to add shrimp either. Any protein like chicken can be added instead.
Have you tried my
Cauliflower Shrimp Fried Rice?
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Ingredients
Video
Instructions
- Heat a large, deep pan or outdoor griddle over medium-high heat and drizzle with avocado oil. Pat shrimp dry with paper towel and sprinkle with ¾ teaspoon of the salt and the pepper before adding to the hot pan or griddle.2 tablespoons avocado oil, 1 pound raw shrimp, 1 teaspoon salt, 1/2 teaspoon pepper
- Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Transfer shrimp to a plate and set aside.
- Reduce heat slightly if needed. Add a little more oil if the surface looks dry. Push any residual shrimp bits to the side, then pour in beaten eggs. Cook, stirring frequently, 1–2 minutes until just set. Remove to the plate with shrimp.2 large eggs
- Add remaining avocado oil to the pan or griddle. Sauté onion, scallion whites, carrots, peas, garlic, and ginger for 4–5 minutes, stirring often, until softened and fragrant.1 medium onion, 5 scallions, 2 medium carrots, 1 cup frozen peas, 2 cloves garlic, 1 tablespoon fresh ginger
- Stir in riced cauliflower, soy sauce, and rice vinegar. Mix well, then spread into an even layer and let it cook undisturbed for a few minutes to develop a slight crust. Stir, then repeat once or twice more until cauliflower is lightly browned and slightly crispy (up to 10 minutes total).24 ounces cauliflower rice, ¼ cup soy sauce, 2 tablespoons rice vinegar
- Add shrimp and eggs back in. Stir until everything is heated through. Drizzle with toasted sesame oil and garnish with scallion greens. Serve with Sriracha if desired.1 tablespoon toasted sesame oil, sriracha
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