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Cauliflower Shrimp Fried Rice

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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.

Cauliflower Shrimp Fried Rice -a healthy dinner recipe

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. Toddler palettes can be fickle so I’m riding this shrimp wave for as long as possible.

Cauliflower Shrimp Fried Rice - a healthy Chinese dinner recipe

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. Beyond being packed with fiber and antioxidants, cauliflower has a number of health benefits and is a great way to get your entire family to eat more cruciferous veggies.

Cauliflower Shrimp Fried Rice - a fast and easy dinner recipe

Of course, cauliflower can be a little bland on it’s own so I like to use high-flavor, low calorie ingredients like fresh ginger, Nakano Natural 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.

Cauliflower Shrimp Fried Rice - a paleo dinner recipe

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.

Cauliflower Shrimp Fried Rice -a healthy dinner recipe

Cauliflower Shrimp Fried Rice

Course: Entree
Cuisine: Asian
Keyword: fried rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 262kcal
Author: Liz Della Croce
Skip the takeout and try this paleo-friendly cauliflower shrimp "fried rice" recipe! You won't believe how easy and flavorful homemade Chinese food can be.
Questions / Comments?
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Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 teaspoon salt divided
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 head cauliflower - grated or riced see video
  • 1 medium onion diced
  • 5 scallions diced whites and greens separated
  • 2 cup medium carrots diced or 1 frozen
  • 1 cup frozen peas
  • 2 cloves garlic grated
  • 1 tablespoon fresh ginger minced
  • ¼ cup soy sauce low sodium
  • 2 tablespoons Nakano rice vinegar
  • 1 tablespoon toasted sesame oil
  • sriracha optional

Instructions

  • Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
  • Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
  • While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
  • Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
  • Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
  • When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It's worth the wait!
  • Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.

Nutrition Information:

Calories: 262kcal | Carbohydrates: 19.3g | Protein: 30.9g | Fat: 6.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 6.1g | Trans Fat: 0g | Cholesterol: 200mg | Sodium: 856mg | Fiber: 7.1g | Sugar: 7.2g
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Photography by Alejandro Photography // Recipe by The Lemon Bowl

Cauliflower Shrimp Fried Rice



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Comments

  3. Yolanda

    January 16, 2017 at 8:31 pm


    Made this dish tonight. I have been hearing so much about this dish. I’m always up for an healthy alternative that actually taste good. I also have to try and incorporate vegetables that my son would never , ever eat otherwise. This was that dish. Thank you so much for the recipe. I will definitely be putting thus one in the “keep box”.

    Reply

  4. dgraz

    September 19, 2016 at 1:07 pm


    I made this recipe using chicken breasts… it’s delicious, but I’m not sure at what point should the rice vinegar be added?

    Reply

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