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Crispy Cauliflower Fried Rice with Shrimp and Sesame

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A quick and easy crispy cauliflower fried rice topped with shrimp and toasted sesame seeds, offering a healthy, flavorful alternative to traditional fried rice.

Ingredients

Scale
  • 1 medium head cauliflower, riced (about 4 cups)
  • 12 ounces shrimp, peeled and deveined (medium size, fresh or thawed frozen)
  • 1 cup diced carrots
  • 1/2 cup peas (frozen or fresh)
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (low sodium recommended)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil (canola or avocado oil recommended)
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon fresh ginger, grated (optional)
  • Salt and pepper to taste

Instructions

  1. Rice the cauliflower: Remove the core and cut into chunks. Pulse in a food processor until rice-like grains form, about 1/4 to 1/2 inch pieces. Avoid over-processing. Set aside.
  2. Prepare the shrimp: Pat shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and sauté 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Cook the vegetables: In the same pan, add remaining 1 tablespoon oil. Add diced carrots and peas, stir occasionally for 3-4 minutes until carrots soften but remain crisp. Add minced garlic and grated ginger, cook 30 seconds until fragrant.
  4. Scramble the eggs: Push veggies to one side of the pan. Pour beaten eggs into empty side and let sit 20 seconds to start setting. Gently scramble and mix with veggies once cooked through, about 1-2 minutes.
  5. Add cauliflower rice: Stir in riced cauliflower, toss to combine. Spread evenly and cook undisturbed for 2-3 minutes to get crispy edges. Stir and repeat for another 2-3 minutes.
  6. Season the dish: Drizzle soy sauce and toasted sesame oil over mixture. Toss well to coat evenly. Season with salt and pepper to taste. Add a splash of water or broth if mixture seems dry, avoiding sogginess.
  7. Return shrimp to pan: Add shrimp back in, stir gently to combine and warm through for 1-2 minutes.
  8. Finish and garnish: Remove from heat. Sprinkle sliced green onions and toasted sesame seeds on top before serving.

Notes

Dry the riced cauliflower and shrimp thoroughly to avoid sogginess. Cook cauliflower in batches if needed to maintain crispiness. Use medium-high heat for best results. Adjust soy sauce incrementally to avoid over-salting. For gluten-free, substitute soy sauce with tamari or coconut aminos. Protein swaps include chicken, tofu, or pork. Veggie variations can include bell peppers, broccoli, or mushrooms.

Nutrition

Keywords: cauliflower fried rice, shrimp fried rice, crispy cauliflower rice, sesame, healthy fried rice, gluten-free fried rice, low carb fried rice

Find it online: https://flurpchef.com/crispy-cauliflower-fried-rice-with-shrimp-and-sesame-easy-recipe-ideas/