Cook and Scale
Cauliflower Fried Rice with Shrimp
4 servings · 27 min total
A low-carb take on classic fried rice, with riced cauliflower, plump shrimp, and scrambled egg tossed in garlicky soy sauce.
Ingredients
- 1 cauliflower, riced
- 400 g shrimp, peeled
- 2 egg, beaten
- 3 tbsp sesame oil
- 3 garlic, minced
- 1 tsp fresh ginger, grated
- 100 g frozen peas
- 1 carrot, finely diced
- 3 spring onion, sliced
- 3 tbsp soy sauce
- 1 tsp sriracha
- salt to taste
Contains: Gluten, Egg, Soy, Crustaceans, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Rice the cauliflower — Pulse the cauliflower florets in a food processor until they resemble rice grains.
- 2.
Scramble the eggs — Heat 1 tbsp sesame oil in a large pan or wok. Scramble the eggs until just set, then remove and set aside.
- 3.
Cook the shrimp and veg — Add the remaining oil, garlic, and ginger, then the shrimp, and cook 2-3 minutes until pink. Add carrot and peas and cook 2 minutes more.
- 4.
Stir-fry the cauliflower rice — Add the riced cauliflower, soy sauce, and sriracha. Stir-fry 4-5 minutes until the cauliflower is tender but not mushy.
- 5.
Fold in the egg — Fold the scrambled egg back in, scatter with scallion, and serve hot.