• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Posh Journal
  • Recipes
  • Collections
  • Subscribe
  • About
    • Contact
    • Disclosure/Privacy Policy
menu icon
go to homepage
  • Recipes
  • Collections
  • Subscribe
  • About
    • Contact
    • Disclosure/Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Collections
    • Subscribe
    • About
      • Contact
      • Disclosure/Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Homepage » Recipes

    Cauliflower Fried Rice with Shrimp (Low-Carb!)

    Published: Apr 7, 2022 This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    11 shares
    • Share
    • Tweet
    • Yummly
    • Mix
    • WhatsApp
    • Flipboard
    • Telegram
    Jump to Recipe Print Recipe

    This easy cauliflower fried rice is a great low-carb alternative to traditional fried rice. It's not only healthier but also tastier than take-out. A guilt-free Chinese food you can enjoy at home without ruining your diet!

    Today, I'll be sharing my favorite way to cook cauliflower fried rice. This low-carb fried rice is loaded with healthy vegetables and umami flavor. It's absolutely delicious. You can serve this cauliflower as a side dish or as a quick dinner.

    cauliflower fried rice recipe.

    Jump to:
    • Keto Cauliflower Fried Rice Recipe
    • The Ingredients for Shrimp and Cauliflower Fried Rice
    • The Preparation for Cauliflower Rice Stir Fry
    • How to Make Cauliflower Fried Rice 
    • Variations and Cooking Tips for Cauliflower Rice Stir Fry
    • How to Store Leftover Cauliflower Fried Rice
    • How to Reheat Cauliflower Fried Rice
    • 📖 Recipe

    Keto Cauliflower Fried Rice Recipe

    Here are some reasons why you'll love this cauliflower fried rice recipe. 

    1. Low Carb - Perfect for Keto or a Diabetic
    Rice is a staple food for many people all around the world, including me. Rice is a starchy food and is very high in carbs. For that reason, when you eat too much rice with little-to-no exercise it can easily contribute to weight gain or a spike in blood sugar. 

    2. You'll Eat More Veggies
    While there are many rice substitutions available to make fried rice, cauliflower is absolutely my favorite one. 
    By swapping white rice with cauliflower, you'll not only be consuming fewer carbohydrates but also increase your vegetable intake. 

    cauliflower fried rice recipe.

    3. Use Fresh or Frozen on the Same Day
    Another great thing about cauliflower is that you can cook them on the day of the cooking whether you're using fresh veggies or frozen veggies. There is no need to use a day-old cauliflower as we do with white rice. 

    4. Customizable 
    You can easily customize this fried rice by using or adding more veggies or a protein of your choice. Additionally, you can use gluten-free soy sauce to make it 100% gluten-free, a suitable option for celiac disease or people with gluten intolerance. 

    5. Affordable 
    Cauliflower isn't an expensive veggie. You can use conventional or organic cauliflower. 

    cauliflower fried rice recipe.cauliflower fried rice recipe.

    The Ingredients for Shrimp and Cauliflower Fried Rice

    A good cauliflower fried rice recipe consists of four important components: protein, vegetables, aromatics, and sauce.

    Protein:

    • Eggs. You'll be using about 3 large eggs, lightly beaten.
    • Shrimp. There is no limit on how many shrimp you can use. Use as many as you want and it won't affect the final taste of the fried rice. I think 4-5 shrimp per serving or per person would be ideal. 
    ingredients for cauliflower stir fry.

    Vegetables:

    • Cauliflower. In this recipe, I used fresh cauliflower. Frozen cauliflower can also be used as a replacement ingredient.
    • Mixed carrots and peas.

    Aromatics:

    • Scallions. Use both the green and white parts of the scallions. You'll be stir-frying the white part of the scallions along with ginger and garlic, while later using the green part for a finishing touch. 

    Yellow onion can also be used as a replacement ingredient.

    • Ginger. It's the most common ingredient in stir fry. Ginger is so aromatic and healthy too.
    • Garlic. It's used as a flavoring agent. It's absolutely a must-have ingredient in stir fry.

    Sauce:

    • Less-sodium soy sauce. I used the Kikkoman Less Sodium soy sauce. It contains 38% less sodium than regular soy sauce.
    • Shao-xing wine. It's the secret ingredient that makes this cauliflower fried rice recipe tasty. It's a fermented rice wine that is made specifically for cooking or stir-frying to add fragrance and authentic flavor to any dish.
    • Sesame oil. It adds nutty flavor and fragrance to food.

    The Preparation for Cauliflower Rice Stir Fry

    1. Grate the Cauliflower 

    You can grate the cauliflower with a food processor, a box grater, or a sharp knife. I personally like to dice the cauliflower with my knife, it's pretty easy to do. 

    Also, don't forget to drain the cauliflower thoroughly after washing as it will help prevent mushy and watery fried rice. 

    2. Gather the Sauce and other seasonings

    Stir-frying requires a fast cooking method.

    To ensure that everything is cooked evenly, you need to stir the ingredients constantly. For that reason, make sure your prep is ready in advance and in the right order. 

    cauliflower fried rice recipe.

    3.  Pre-Cook the Protein First

    This is one of the most important steps to a good stir-fry. You'll want to cook the protein first to ensure all ingredients are cooked at the same rate as rice during stir-frying. 

    In this recipe, I'll be using two kinds of proteins; shrimp and eggs. At this step, I only need to cook the shrimp and eggs about half cooked then finish up later during stir-frying. 

    • In a large skillet, add a small amount of oil. Add the eggs and a pinch of salt and scramble until the eggs are fluffy but still slightly underdone. Transfer the scrambled eggs to a plate. Set aside.
    scrambled egg.
    • In the large skillet over medium heat, heat a small amount of oil and cook the shrimp with a small pinch of salt until half cooked. Transfer the shrimp to a plate. Set aside.
    stir fry shrimp.

    How to Make Cauliflower Fried Rice 

    Now, it's time to stir-fry all of the ingredients in a wok or a large skillet.  

    • In a large skillet over high heat, heat the oil then cook the white part scallions and ginger for about 1 minute. Add the minced garlic and stir for 30 seconds. 
    • Add the frozen vegetables and cook until they are no longer frozen, for about 2 minutes. 
    • Add the grated cauliflower, cook, and keep stirring for 4 minutes. 
    • Add the sauce and seasoning. Put the shrimp and eggs into the work. Continue cooking for a few minutes until combined. 
    shrimp and cauliflower stir fry.

    Variations and Cooking Tips for Cauliflower Rice Stir Fry

    Protein Alternatives. If you're not a big fan of shrimp, you can use any seafood, or meat, or even skip the protein altogether. This cauliflower fried rice will taste good with or without the additional protein. 

    Another important thing to remember is that if you are going to use raw protein, you need to pre-cook it first before stir-frying with the other ingredients. If the protein is fully cooked, such as leftover rotisserie chicken, just stir-fry it together (no need for pre-cooking). 

    Frozen Cauliflower. If you are going to use frozen cauliflower, you only need to thaw the cauliflower slightly so you can break up the chunks. However, you need to stir the cauliflower a bit longer until the liquid is gone, which will again prevent mushy cauliflower fried rice. 

    The Best Skillet to Use for Stir-Fry. It's recommended to use a large skillet, about 12-inches, and at least 3-inch deep. 

    How to Store Leftover Cauliflower Fried Rice

    Cool the cauliflower fried rice quickly then put it in an airtight container. Properly stored, leftover fried rice will last 4-5 days in the fridge or up to 2 months in the freezer.

    You should throw away all perishable foods that have been left out for more than 2 hours or 1 hour if the temperature is above 90°F.

    cauliflower fried rice recipe.

    How to Reheat Cauliflower Fried Rice

    1. Put the leftover on a plate. Cover the dish with a microwave-safe lid or wet paper towel then reheat the leftover cauliflower fried rice in a microwave for 20 seconds. Open the microwave's door and stir the rice. Repeat this process in 20-second intervals until the rice is steaming hot.
    2. Reheat the cauliflower fried rice by refrying it in a frying pan. Heat a small amount of butter over medium-high heat. Add the leftover cauliflower fried rice into the pan and stir the rice regularly until steaming hot. If the rice is too dry, you can add about 1 tablespoon of water into the mixture.
    3. Preheat the oven to 300°F. Put the leftover fried rice on the baking dish then cover with aluminum foil or an oven-safe lid. Reheat the leftover cauliflower fried rice in the oven for about 15 minutes or until hot.

    Check Out More Delicious Asian Recipes

    • Best Pork Tenderloin Stir Fry
    • Soba Noodle Salad
    • Asian Chopped Salad
    • Water Spinach Stir Fry
    • Chicken Stir Fry Recipe

    📖 Recipe

    cauliflower fried rice recipe.
    5 from 9 votes

    Cauliflower Fried Rice

    Rika
    This cauliflower fried rice is a great low-carb alternative to traditional fried rice. It's not only healthier but also tastier than take-out. A guilt-free Chinese food you can enjoy at home without ruining your diet!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course Main Dish
    Cuisine Chinese
    Servings 4
    Calories 326 kcal

    Ingredients
     

    • 2 pounds fresh cauliflower, (grated)
    • 3 large eggs, (lightly beaten)
    • 16-20 fresh shrimp
    • 1 cup frozen peas and carrot
    • ¼ cup chopped scallions, white and light green parts only
    • ¾ cup chopped scallions, green part only
    • 1 tablespoon minced garlic
    • 1 teaspoon minced ginger
    • 3-4 tablespoons low-sodium soy sauce
    • 2 teaspoons sesame oil, (pr more to taste)
    • 1 tablespoon Shao-Xing wine, (or skip if it's not available)
    • a pinch of salt and black pepper, (to taste)
    • 4 tablespoons + 2 teaspoons neutral oil , (divided - such as canola, vegetable, or peanut oil)

    Instructions
     

    • In a large skillet, heat 2 teaspoon of oil over medium heat. Scramble the eggs with a pinch of salt until fluffy but still slightly underdone. Transfer to a plate, and set aside.
    • In the same skillet, heat 1 tablespoon of oil over medium-high heat. Cook the shrimp with a small pinch of salt until half cooked. Transfer to a plate, and set aside.
    • In a large skillet, heat 3 tablespoons of oil over high heat. Cook the white and light green parts of scallions, and ginger for about 1 minute. Add the minced garlic and stir for 30 seconds. 
    • Add the frozen peas and carrots. Cook until they are no longer frozen, for about 2 minutes. Add the grated cauliflower, cook, and keep stirring for 4 minutes. 
    • Add the soy sauce, Shao Xing wine, and sesame oil. Put the shrimp and eggs into the work. Continue cooking for a few minutes until the shrimp are fully cooked and the cauliflower rice is tender-crisp. Adjust the seasoning with salt and black pepper if needed.

    Notes

    Shrimp. If you're not a big fan of shrimp, you can use any seafood, or meat, or even skip the protein altogether. This cauliflower fried rice will taste good with or without the additional protein. 
    Please keep in mind that if you are going to use raw protein, you need to pre-cook it first before stir-frying with the other ingredients. If the protein is fully cooked, such as leftover rotisserie chicken, just stir-fry it together at step #5 (no need for pre-cooking). 
    Cauliflower. If you are going to use frozen cauliflower, follow these steps to prevent soggy cauliflower fried rice. 
    1. Do not defrost the frozen cauliflower. You just need to thaw the cauliflower slightly so you can break up the chunks. 
    2. Squeeze out all the moisture with a clean kitchen towel before stir-frying.
    3. Stir fry the cauliflower a bit longer until the extra moisture is gone before adding the remaining ingredient, which will again prevent mushy cauliflower fried rice.
    Spicy. If you love spicy, you can use a small amount of Sriracha or ground/dried pepper. 
    Soy sauce. To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you’ll taste is soy sauce.
    Shao-Xing wine. It's available at Asian grocers or selects Kroger/Ralph's stores. I bought the cooking wine from my local Asian store for about $1.99-$3.99/ bottle. 
    The best substitution for Shao-Xing wine is dry sherry or skip it or skip if you don't have any of these products.
    Storing. Cool the cauliflower fried rice quickly then put it in an airtight container. Properly stored, leftover fried rice will last 4-5 days in the fridge or up to 2 months in the freezer.
    Reheating.
    1. Reheat the leftover cauliflower fried rice in a microwave. Put the leftover on a plate. Cover the dish with a microwave-safe lid or wet paper towel then reheat the leftover cauliflower fried rice in a microwave for 20 seconds. Open the microwave's door and stir the rice. Repeat this process in 20-second intervals until the rice is steaming hot.
    2. Reheat the cauliflower fried rice by refrying it in a frying pan. Heat a small amount of butter over medium-high heat. Add the leftover cauliflower fried rice into the pan and stir the rice regularly until steaming hot. If the rice is too dry, you can add about 1 tablespoon of water into the mixture.
    3. Reheat the cauliflower fried rice in the oven. Preheat the oven to 300°F. Put the leftover fried rice on the baking dish then cover with aluminum foil or an oven-safe lid. Reheat the leftover cauliflower fried rice in the oven for about 15 minutes or until hot.
     

    Nutrition

    Calories: 326kcalCarbohydrates: 19gProtein: 13gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 146mgSodium: 591mgPotassium: 929mgFiber: 7gSugar: 5gVitamin A: 3776IUVitamin C: 119mgCalcium: 108mgIron: 3mg
    Keyword cauliflower fried rice, how to make cauliflower fried rice, shrimp cauliflower fried rice
    Tried this recipe?Let us know how it was!

    More Recipes

    • Garlic Turmeric Rice
    • Gnocchi with Mascarpone and Tomato Sauce
    • Air Fryer Buffalo Wings
    • Beer Braised Chicken Thighs
    11 shares
    • Share
    • Tweet
    • Yummly
    • Mix
    • WhatsApp
    • Flipboard
    • Telegram

    Reader Interactions

    Did you like this recipe? Leave a star rating! I'd appreciate it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    How I Relax with Straight Up Tea

    Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way.  Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis. 

    More about me

    Popular Posts

    • Healthy Baked Chicken Tenders (Oven-Fried Chicken Strips)
    • Fish Soup (Flavorful and Easy!)
    • Roasted Baby Potatoes with Rosemary and Garlic
    • Perfect Lemon Pepper Chicken Thighs

    Featured On

    As Featured On

    © 2022–2023 poshjournal

    11 shares