Cauliflower Fried Rice with Shrimp
4 servings · 15 min prep · 15 min cook
Macros per serving
↓ 43% fewer calories · 205 kcal saved
Smart swaps
- White rice→Riced cauliflower
Slashes carbs from 45g to under 8g per serving while adding vitamin C and cancer-fighting compounds.
- Pork loin→Shrimp
Lower in calories and fat with comparable protein, plus rich in selenium and omega-3 fatty acids.
- 3 tbsp vegetable oil→1 tbsp avocado oil
Reduces total oil by two-thirds; avocado oil has a better omega-6 to omega-3 ratio and higher smoke point.
- Regular soy sauce→Low-sodium soy sauce + coconut aminos
Cuts sodium by nearly 50% while maintaining umami depth from coconut aminos.
- Frozen peas and carrots only→Fresh carrots, edamame, and bell pepper
Doubles the vegetable variety, adding more fiber, vitamin A, and plant-based protein from edamame.
Original
- 4 cups cooked white rice (day-old)
- 0.75 lb boneless pork loin, diced
- 3 tbsp vegetable oil
- 3 whole large eggs, beaten
- 3 tbsp soy sauce
- 1 cup frozen peas and carrots
- 3 stalks green onions, sliced
- 1 tbsp sesame oil
- 2 cloves garlic cloves, minced
Healthy version
- •6 cups riced cauliflower (fresh or frozen)
- •1 lb large raw shrimp, peeled and deveined
- •1 tbsp avocado oil
- •3 whole large eggs, beaten
- •2 tbsp low-sodium soy sauce
- •1 tbsp coconut aminos
- •1 cup fresh carrots, diced small
- •0.5 cup frozen edamame, shelled
- •1 medium red bell pepper, diced
- •4 stalks green onions, sliced
- •3 cloves garlic cloves, minced
- •1 tsp fresh ginger, grated
- •1 tsp sesame oil
Method
- 1
If using fresh cauliflower, pulse florets in a food processor until rice-sized. If frozen, thaw and squeeze out excess moisture with a clean towel.
- 2
Heat half the avocado oil in a large wok or skillet over high heat. Cook shrimp 2-3 minutes per side until pink and curled. Remove and set aside.
2–3 minutes - 3
Add remaining oil. Scramble eggs in the wok, breaking into small pieces. Remove and set aside.
- 4
Add carrots, edamame, and bell pepper to the wok. Stir-fry 3-4 minutes until tender-crisp.
3–4 minutes - 5
Add cauliflower rice, garlic, and ginger. Cook 4-5 minutes, stirring frequently, until cauliflower is tender but not mushy.
4–5 minutes - 6
Return shrimp and eggs to the wok. Add soy sauce, coconut aminos, and sesame oil. Toss everything together for 1 minute.
1 minute - 7
Serve immediately, garnished with sliced green onions.