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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

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.


Use a wooden spoon or rubber spatula to move the vegetable


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.


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

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