Keto Cauliflower Fried Rice with Shrimp

Chinese-inspired fried rice traditionally turns leftover grains into a quick one-pan meal. This keto spin swaps cauliflower rice for the classic base, tossing plump shrimp with scrambled eggs, ginger, and a splash of toasted sesame oil.

Serves 3 · 12 min prep · 15 min cook

Estimate for one serving

• 295 cal
• 34g protein
• 11g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 4 cups cauliflower rice
• 2 eggs
• 2 tbsp avocado oil
• 3 garlic cloves
• 1 tbsp fresh ginger
• 4 green onions
• 1/2 cup frozen peas and carrots mix
• 3 tbsp coconut aminos or soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 3 lime wedges

Instructions

1. 1Pat the shrimp completely dry with paper towels and season lightly with salt and black pepper. Mince the garlic and ginger; thinly slice the green onions, keeping white and green parts separate.
2. 2Heat avocado oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the shrimp in a single layer and cook 2 minutes per side until pink, opaque, and lightly curled. Transfer to a plate.
3. 3Crack the eggs into the same hot skillet and scramble quickly, breaking them into small curds. Push the eggs to one side once just set.
4. 4Add the remaining avocado oil, then the white parts of the green onions, garlic, and ginger. Stir-fry 30 to 45 seconds until fragrant but not browned.
5. 5Add the cauliflower rice and the peas-and-carrots mix. Stir-fry 4 to 5 minutes, breaking up any clumps, until the cauliflower softens and any excess moisture evaporates so the rice looks dry and fluffy.
6. 6Return the shrimp and scrambled eggs to the pan. Pour in the coconut aminos and toasted sesame oil, then sprinkle red pepper flakes. Toss everything together for 1 to 2 minutes until evenly coated and hot.
7. 7Taste and adjust seasoning with a pinch more salt if needed. The mixture should smell savory and slightly sweet from the aminos with a gentle sesame finish.
8. 8Divide into bowls, top with the green onion greens, and serve with lime wedges for squeezing. Pack leftovers in airtight containers for quick keto lunches that reheat well.