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Shrimp Fried Cauliflower Rice

A light, protein packed dinner that comes together in no time. Don't like shrimp? Substitute chicken or tofu.

 1 tbsp sesame oil
 1 small yellow onion, finely chopped
 2 cups frozen mixed vegetables
 1 lb large shrimp, peeled and deveined
 1 garlic clove, minced
 2 large eggs, beaten
 3 cups cauliflower rice
 3 tbsp low-sodium soy sauce
 2 tsp sriracha sauce, optional
 2 green onions, finely chopped
1

Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion
and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the
frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to
turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for
another 30 seconds.

2

Use a wooden spoon or rubber spatula to move the vegetable

3

mixture to one side of the pan. On the other side of the pan, add the beaten eggs and
cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs
are scrambled, mix them with the vegetables and then add the cauliflower rice, soy
sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4
minutes. Turn off the heat and stir in the green onions.

4

This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be
enjoyed either hot or cold.

Swap the Shrimp
5

Don’t like shrimp? Substitute one pound of chicken breast or tofu.