Simple and delicious, this healthier low carb version of your favourite classic Chinese take-out is packed full of veggie goodness and protein. This Shrimp Fried Cauliflower Rice is the perfect weeknight meal that you can throw together in 10 minutes!
Say goodbye to your favourite Chinese take-out delivery man, because after making this dish you will never go back! Now I have nothing against white rice every once in a while. I never bought into the low-carb craze, but man oh man do I love cauliflower rice! I love it because it soaks up all the flavours you add to it and it cooks up super fast.
Using cauliflower rice also cuts down on prep time because you don’t have to cook the rice separately. The cauliflower rice can be added directly into the pot and sautéed with the rest of your ingredients. That means, this is a one-pot meal! It’s also a great way to sneak in more vegetables into your meals. No one will believe that it’s not rice! When cooked up, the texture is so much like traditional rice. Only healthier and grain-free!
How to Make Cauliflower Rice
If you’re new to cauliflower rice, have a good look at your local grocery shop because these days it’s everywhere…riced and ready to go. But if you can’t find it, it’s super easy to make your own. All you need is a whole cauliflower, a box grater or food a processor with the grater blade attached and before you know it, you got yourself some riced cauliflower.
I love switching this recipe up by using chicken or tofu instead of shrimp. You can also skip the protein and use the fried rice as a side dish. Switch up the vegetables by using whatever you have on hand. Toss in some cashews and sprouts, either way, this savoury dish will be a crowd pleaser.
In a large pot, heat the sesame oil on medium. Add the garlic, ginger and onions and sauté for 30 seconds.
Add the shrimp, chinese five spice, dried chilli and a pinch of salt and pepper. Cook for 3 to 4 minutes, stirring continuously until the shrimp is mostly pink and opaque.
Add the cauliflower rice, frozen vegetables, tamari, water and stir until well combined. Bring the heat up to high, cover and cook for 4 minutes, stirring occasionally.
Create a well in the middle of the cauliflower rice and break the eggs into the well. Season with salt and pepper and using your spatula, scramble up the eggs to cook for about 1 min until slightly firm before mixing through into the rice and shrimp for another minute until cooked.
Serve immediately garnished with sliced green onions and sprinkled with sesame seeds. Store any cooled leftovers in the refrigerator for up to 3 days.