Description
A flavorful, protein-packed keto fried cauliflower rice with shrimp. This one-pan meal captures the taste of classic fried rice while staying low-carb, colorful, and satisfying.
Ingredients
1 medium head cauliflower, riced
2 small baby carrots, finely diced
1/2 cup green beans, sliced
1 medium red bell pepper, chopped
1/2 medium white onion, diced
2 cloves garlic, minced
1 1/2 tbsp sesame oil
2 tbsp low-sodium gluten-free soy sauce or coconut aminos
4 large eggs, beaten
1 lb raw shrimp
1/4 tsp ground ginger
1/2 tsp black pepper
Crushed red pepper or sriracha (optional)
Instructions
- Pulse the cauliflower in a food processor until it resembles rice.
- Heat a large skillet with nonstick spray, add the beaten eggs, scramble until cooked, then transfer to a bowl.
- In the same skillet, add sesame oil, onion, garlic, mixed vegetables, and shrimp. Cook until shrimp is pink and vegetables are tender.
- Add the cauliflower rice, soy sauce (or coconut aminos), black pepper, ginger, and the cooked eggs. Stir until well combined and heated through.
- Serve hot, adding crushed red pepper or sriracha if desired.
Notes
Swap shrimp for chicken, or tofu.
Add mushrooms, zucchini, or broccoli for extra veggies.
Toasted sesame seeds add great texture.
Add rice vinegar or extra coconut aminos for deeper flavor.
Cook cauliflower rice quickly to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 225mg
