Cauliflower fried rice with shrimp is a healthy and delicious vegetable-based alternative to traditional Chinese stir-fry. Cauliflower florets substitute white rice for this savory one-pot meal.
A traditional Chinese dish gets a healthy twist with this shrimp fried cauliflower rice recipe. My family loves their comfort food, and with this meal, I’m able to add more vegetables on their plates without sacrificing taste. This quick stir-fry is prepared in a wok, where any protein and vegetables can be mixed in with the rice base.
With this popular Asian meal, cauliflower can be substituted and made into grains of rice. In doing so, this recipe becomes healthier with fewer carbs, and it’s also grain-free.
Watch how to make this Shrimp Cauliflower rice:
Using cauliflower instead of rice cuts the preparation time down significantly as you don’t have to boil the rice and wait for it to simmer. The cauliflower can be added directly to the hot wok and saute with the other ingredients.
The first step for the dish is to transform a head of cauliflower into rice-shaped pieces. I used the largest hole on my handheld grater to break down just the florets (no stems). There are multiple ways to make cauliflower rice, giving versatility with the tools you already have in your kitchen.
Cauliflower is a cruciferous vegetable packed with nutrients, especially fiber, vitamin C and K. It is a lower carbohydrate alternative to white rice, allowing you to add more vegetables to each bite. The cauliflower rice is an excellent alternative for other tasty meals like teriyaki tofu and kung pao chicken.
Here comes my favorite part! In a big wok, add carrot, peas, and cauliflower rice and fry until all of the vegetables are tender but not mushy. Scrambled eggs, soy sauce, salt, pepper and the pre-cooked shrimp goes in next to bring all of the goodness together in one hot pot. Just looking at the picture, if I hadn’t told you that there was no rice in the dish, would you even know?
Each piece of cauliflower is light and tender and is seasoned nicely with the savory soy sauce and freshly ground pepper. Sometimes my family would add ham, spam (yes spam), bacon, cabbage, mushrooms, bean sprouts, corn or cashews into the dish.
Play around and add your favorite ingredients to mix it up! To me, nothing beats rice in a traditional fried rice dish, but it’s nice to have another tasty option when you’re looking for a healthier meal.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Benefits of using a wok
Woks are efficient for quickly cooking food because their round bottom shape creates a large surface area. Make sure to preheat the wok and oil over high heat so that the oil can reach a temperature of 415°F (212°C). Cooking the shrimp and vegetables in a single layer at separate times encourages maximum Maillard browning and flavor, especially for the cauliflower rice.
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