shrimp fried "rice" with cauliflower

a recipe by
Paula Todora
Shell Knob, MO

My grandson loves rice, and he eats this by the bowlfuls-has no clue it's cauliflower! It's that good. Even if you're on a regular eating program, not low carb or keto, you'll love this. Add chicken, beef, pork-anything. I even add cooked leftover pork chops, chopped up sometimes. Great for veggie-only lovers. It's so adaptable-add or delete anything you're not fond of.

serves 6
prep time 15 Min
cook time 20 Min
method Stir-Fry

Ingredients For shrimp fried "rice" with cauliflower

  • 3 Tbsp
    canola or vegetable oil
  • 1 bag
    frozen riced cauliflower, or 1 small head fresh processed in processor until fine
  • 1/2 bag
    frozen vegetables, or any fresh low carb veggies, chopped
  • 1 tsp
    minced garlic in a jar, or 1 clove fresh, minced
  • 2
    green onions, chopped
  • 2
    eggs, beaten
  • 1 bag
    small frozen uncooked shelled shrimp w/o tails, or fresh, about 1/2 pound
  • 1 tsp
    rice wine vinegar
  • 1/4 c
    low sodium soy sauce, or to taste
  • 2 Tbsp
    sriracha hot chili sauce, optional

How To Make shrimp fried "rice" with cauliflower

  • 1
    Heat wok or large nonstick pan on medium high to high heat and add oil. Quickly add frozen riced cauliflower and fresh or frozen vegetables and cook, stirring constantly, 3-4 minutes.
  • 2
    Add minced garlic and green onions. Stir and cook an additional 1 minute.
  • 3
    In a separate small nonstick skillet on medium high heat, cook eggs in butter or oil, stirring, until done. Chop with a wooden spoon and add to vegetables in pan.
  • 4
    Add shrimp and cook until pink, stirring. Add rice wine vinegar and soy sauce, adding more if needed. Remove from heat, top with chili sauce, if desired.
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