Description
My Lightened-Up Cauliflower Fried Rice with Shrimp is a fun and healthy twist on traditional fried rice. It’s packed with veggies and bold Asian-inspired flavor! Tender garlic-ginger shrimp go right on top, turning this into a nourishing, satisfying meal. With recipes like this, who needs takeout?
Ingredients
Scale
(Use organic ingredients when possible)
- 2 12 oz Bags frozen cauliflower rice
- 20 – 25 Large shrimp
- 1 Medium yellow onion
- 1 Large bell pepper, yellow or red, or half of each
- 1 Cup beech mushrooms
- 1 Cup frozen peas & carrots
- 1 Can water chestnuts
- 1 Cup bean sprouts
- 1/2 Cup green onions, plus more for topping
- 2 Teaspoons fresh ginger, grated
- 1 Clove garlic, grated
- 1 Tablespoon granulated garlic, divided, plus more for shrimp
- 1 Teaspoon ground ginger, plus more for shrimp
- 1 Tablespoon salt, divided, plus more for shrimp
- 4 Tablespoons coconut aminos
- 1/2 Teaspoon sesame seeds
- 1 1/4 Tablespoons toasted sesame oil, divided
Instructions
- Before making the fried rice, transfer the shrimp to a glass container, sprinkle both sides with granulated garlic, ground ginger, and salt, then let them marinate overnight.
- Remove all produce and frozen veggies from the fridge and freezer to give them time to thaw, including the shrimp.
- Cut the onion, bell pepper, and mushrooms into ½-inch chunks. Slice the green onions, reserving some of the tops for garnish. Grate the ginger and garlic.
- Pour the oil into a large skillet over medium heat. Add the yellow onion, bell peppers, fresh garlic, and fresh ginger, cooking for 5 to 7 minutes until the onions develop some color.
- Next, add the cauliflower rice, peas, and carrots along with 2 teaspoons granulated garlic, 1 teaspoon ground ginger, and 2 teaspoons salt. Do not cover while cooking. Stir often and lower the heat if needed. Cook for about 10 to 12 minutes, depending on how soft you prefer the rice.
- Stir in the mushrooms, water chestnuts, green onions, bean sprouts, coconut aminos, and the remaining granulated garlic and salt. Cook for another 2 to 3 minutes.
- While the rice is cooking, remove the shrimp from the container, place them on a paper towel-lined plate, and pat dry. Sprinkle both sides with a light dusting of granulated garlic, ground ginger, and salt.
- Check the rice, taste for seasoning, and adjust if needed. For extra garlic flavor, stir in an additional ½ teaspoon of granulated garlic. Remove the rice from the pan and transfer it to a glass bowl.
- Add ¼ teaspoon of oil to the pan and let it heat for a minute. Place the shrimp in the pan, it should sizzle. Cook for about 2 minutes per side, being careful not to overcook. Shrimp turns rubbery quickly, so keep an eye on it. You’ll know it’s done when it’s no longer translucent.
- Plate the cauliflower fried rice, top with spiced shrimp, green onions, and a sprinkle of sesame seeds.
- Enjoy!