Shrimp Fried Cauliflower Rice

5 from 6 votes

This Shrimp Fried Cauliflower Rice is always a crowd pleaser. Your favorite takeout dish is now low carb, easy to make, healthy and delicious!

Prep Time30

Cook Time10

Total Time40

Course: dinner, lunch, Main Course, main dish

Cuisine: Asian

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 417kcal

Make the cauliflower rice by chopping cauliflower into florets and then process it in a food processor until rice consistency. A few pulses will be enough, but you’ll probably need to work in batches if your cauliflower is large.
Next, chop onion, red bell pepper, and carrot into small cubes, so they’re ready to use in a few minutes. Also, mince garlic and chop the green onion into thin slices.
Next, place a tbsp of butter in a medium-sized skillet to cook the shrimp. If using frozen shrimp, thaw it first. Next, cook the shrimp, occasionally stirring, until they are golden brown.
Prepare the scrambled eggs in a large wok or skillet. Add a tbsp of butter into the wok and add both eggs, beaten. Use a wooden spoon to scramble them. Once evenly cooked, remove them from the wok and set them aside.
Add another tbsp of butter to cook the veggies. Add chopped red bell pepper, onion and carrot first. Sauté until golden brown. Then add minced garlic and sauté for one or two minutes until fragrant.
Next, add cauliflower rice. Stir until it turns yellow and tender. Add more butter if necessary.
Add soy and oyster sauce and green onion. Sauté for a couple more minutes to bold flavors. Then fold in shrimp, sesame oil, and scrambled eggs. Stir to warm and remove from heat.
Garnish with some chili flakes, chives, and lemon juice.

Store leftovers in an airtight container in the fridge for up to five days, and reheat them in a saucepan or skillet.