Shrimp Fried Cauliflower Rice

This hearty Shrimp Fried Cauliflower Rice has become my go-to weeknight dinner when I'm craving take-out but want something lighter. By swapping traditional rice for cauliflower, this dish delivers all the satisfaction of classic fried rice with a nutritious twist that doesn't compromise on flavor.

I first created this recipe during a health-focused January, and it's since become our family's most requested "healthier takeout" option. Even my rice-loving husband asks for seconds every time!

Ingredients

• Raw shrimp: crucial for the best texture and flavor avoid precooked which will become rubbery
• Fresh cauliflower: the star substitute that absorbs flavors beautifully choose firm heads with no brown spots
• Red bell pepper: adds sweet crunch and vibrant color
• Scallions: provides mild onion flavor with fresh green color
• Carrots: natural sweetness and texture that holds up well in stir fry
• Yellow onion: creates aromatic base look for firm onions with no soft spots
• Fresh garlic and ginger: essential flavor builders that make this taste authentic
• Eggs: creates classic bits of protein throughout the dish
• Soy sauce: brings umami depth choose low sodium for better control
• Oyster sauce: secret ingredient that adds richness and authentic takeout flavor

Step-by-Step Instructions

Prepare the cauliflower rice:

Remove outer leaves and cut cauliflower into florets. Pulse in food processor until rice-sized. This step is crucial not to overprocess as it will become mushy. Press out excess moisture using paper towels or a clean kitchen towel this prevents soggy final dish.

Cook the shrimp:

Heat oil in a large nonstick wok over medium high heat until shimmering. Add shrimp with light seasoning and cook just until pink and opaque about 3 minutes. Watch carefully as overcooking will make them tough. Remove to a plate.

Scramble the eggs:

Using the same pan quickly scramble eggs until just set. The residual heat will continue cooking them so err on the side of slightly underdone. Remove and set aside.

Sauté vegetables:

Add remaining oil and heat until very hot. Add bell pepper carrots and onion cooking for exactly 3 minutes. This timing keeps vegetables crisp tender. Add garlic and ginger for just 30 to 60 seconds until fragrant careful not to burn.

Cook cauliflower rice:

Add prepared cauliflower rice and stir constantly for 4 minutes. The high heat creates slight caramelization that develops deeper flavor while maintaining texture.

Combine ingredients:

Add sauces and green onions stirring thoroughly to evenly distribute flavors throughout. Gently fold in cooked shrimp and eggs allowing them to rewarm without further cooking. Serve immediately for best texture and taste.

Pin it

The fresh ginger is absolutely non-negotiable in this recipe. I once tried using powdered ginger in a pinch and the dish lost that special zing that makes it truly reminiscent of restaurant quality fried rice. The aromatic quality of freshly grated ginger creates a flavor foundation that truly elevates this simple dish.

Make Ahead Options

This recipe works beautifully for meal prep. You can prepare the cauliflower rice up to 3 days ahead and store it in an airtight container in the refrigerator. The vegetables can also be chopped and stored separately. When ready to cook just proceed with the stir fry steps for a lightning fast dinner. The entire dish comes together in under 15 minutes when prepped ahead.

Smart Substitutions

For a vegetarian version swap the shrimp for firm tofu cut into small cubes and increase the eggs to 3. Adjust the oyster sauce with vegetarian mushroom sauce for similar umami flavor. If seafood allergies are a concern use diced chicken breast instead of shrimp following the same cooking instructions but allowing a minute or two longer. For added spice incorporate a tablespoon of sriracha or chili garlic sauce when adding the soy sauce.

Serving Suggestions

This versatile dish works as a complete meal on its own but also pairs beautifully with sides. Serve alongside vegetable spring rolls or a simple miso soup for an Asian inspired feast. For a family style spread offer additional condiments like chili oil sriracha and extra soy sauce. I love to garnish with extra sliced green onions cilantro and a sprinkle of sesame seeds for visual appeal and added flavor dimension.

Pin it

Frequently Asked Questions

→ How can I prepare cauliflower rice for the dish?

Rinse and dry the cauliflower, cut into florets, and pulse in a food processor until it resembles rice. Press out any excess moisture before cooking.

→ Can I use pre-cooked shrimp?

It's best to use raw shrimp for maximum flavor and proper texture. Pre-cooked shrimp can become rubbery when reheated.

→ What vegetables can I add to this dish?

Along with the recommended veggies, you can include broccoli, green beans, or bean sprouts. Ensure they are chopped small for even cooking.

→ Is it necessary to use oyster sauce?

Oyster sauce adds depth and savoriness to the dish, but you can substitute it with hoisin sauce or fish sauce for a similar effect.

→ How do I store leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.