Classic-Swap Cauliflower Fried Rice with Shrimp

Fried rice began as a thrifty Chinese kitchen habit for turning leftover grains into a sizzling one-pan meal. This classic-swap keeps the garlicky ginger-soy punch and plump shrimp, trading rice for quick-cooking cauliflower.

Serves 3 · 10 min prep · 15 min cook

Estimate for one serving

• 295 cal
• 32g protein
• 14g carbs
• 13g fat

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Ingredients

• 12 oz raw shrimp peeled and deveined
• 4 cups fresh or frozen riced cauliflower
• 2 large eggs
• 1 cup frozen peas and carrots mix
• 4 sliced green onions
• 3 minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 1 tsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp sesame seeds

Instructions

1. 1Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Heat avocado oil in a large 12-inch nonstick skillet or wok over medium-high heat until shimmering.
2. 2Add the shrimp in a single layer and cook 2 minutes per side until pink, opaque, and lightly curled. Transfer to a clean plate.
3. 3In the same skillet push any remaining oil to the side, pour in the beaten eggs, and scramble quickly 45 to 60 seconds until just set into soft curds; remove to the shrimp plate.
4. 4Add the minced garlic and ginger to the hot pan and stir 30 seconds until fragrant. Tip in the riced cauliflower and frozen peas-carrots; stir-fry 5 to 6 minutes until the cauliflower is tender-crisp and any excess moisture evaporates.
5. 5Return the cooked shrimp and scrambled eggs to the skillet. Drizzle soy sauce, sesame oil, and rice vinegar over everything.
6. 6Toss vigorously 1 to 2 minutes so every grain of cauliflower is coated and the shrimp reheats through. Taste and adjust seasoning.
7. 7Remove from heat, fold in most of the sliced green onions, and sprinkle sesame seeds on top.
8. 8Divide into three bowls, garnish with remaining green onions, and serve hot as a lighter classic fried-rice swap that still delivers takeout flavor.