Shrimp Fried Cauliflower Rice

  • Author: cooking light
  • Total Time: 20


Cauliflower Rice is the rage today.  This was delicious and we did not miss the rice. Enjoy!



  • 3 Tbsp. toasted sesame oil, divided
  • 10 ounces medium shrimp, peeled and deveined
  • 5 large eggs, slightly beaten
  • 1 cup sliced green onions, divided
  • 12 ounces fresh or frozen riced cauliflower (such as Green Giant)
  • 1 cup peas
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. kosher salt
  • Soy sauce


  1. Heat 1 ½ tsp. sesame oil in a large non-stick skillet over medium-high heat. Add shrimp; cook 3 minutes. Remove shrimp from pan.
  2. Return pan to medium-high. Add 1 ½ tsp. oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into ½-inch pieces.
  3. Heat remaining 2 Tbsp. oil in pan over medium-high. Add ¾ cup green onions, cauliflower and peas; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining ¼ cup green onions.
  4. Add soy sauce to serve, according to taste. Enjoy!


  • Serving Size: 4

Leave a Reply