Dinner

Shrimp Cauliflower Fried Rice

Sizzling shrimp, tender broccoli, and sweet red pepper tumble through fragrant sesame oil with fluffy scrambled egg and riced cauliflower. A splash of tamari and rice vinegar brings a savory tang that clings to every warm, lightly charred bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Shrimp Cauliflower Fried Rice
Total
40 min
Prep
25 min
Cook
15 min
Serves
6

Nutrition per Serving

Calories
309
Protein
30g
Carbs
10g
Fat
17g
Fiber
4g
Sugar
4g
Sodium
605mg

Ingredients

  • 1/4 cup sesame oil, divided
  • 2 large eggs, lightly beaten
  • 3 cup riced cauliflower (see Tip)
  • 1 lb large shrimp (31-35 count), peeled and deveined
  • 3 cup broccoli florets
  • 1 medium red bell pepper, thinly sliced (about 1 cup)
  • 3 clove garlic, sliced
  • 3 tbsp reduced-sodium soy sauce or tamari
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1/2 tsp ground pepper

Instructions

  1. Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
  2. Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
  3. Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
  4. Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.