Shrimp Cauliflower Fried Rice — a healthier, homemade twist on your favorite takeout classic.
Life gets busy and cooking can feel like a chore after a long day. Ordering takeout is easy, but you can make something just as tasty at home in about the same time and with far more nutrition.
Because who doesn’t love fried rice?
Takeout is convenient, but this Shrimp Cauliflower Fried Rice delivers comparable flavor, faster prep, and a much better nutritional profile. It’s ideal for weeknight dinners when you want something quick, satisfying, and lighter than typical fried rice.
One-skillet, fast, and full of vegetables
This dish cooks in one skillet, which keeps cleanup easy. Because you make it at home, you control the oil and the veggie content — a common shortcoming of restaurant fried rice is the lack of vegetables. Adding extra vegetables at home is simple and makes the dish more balanced.
To boost nutrition without losing the familiar texture of rice, this recipe combines cauliflower rice with brown rice. That reduces carbs while keeping the satisfying bite you expect from fried rice.
Quick tips
Frozen cauliflower rice works well and saves time. Classic mix-ins like peas, carrots, and bell pepper keep the dish familiar, but feel free to add scallions, edamame, mushrooms, or any other vegetables you enjoy. More veggies are always a good idea.
This Shrimp Cauliflower Fried Rice is ready in about 25 minutes, making it a perfect option for a fast weeknight dinner or a healthier cozy movie night at home.
Ingredients
- 14 raw jumbo shrimp
- 1 tsp olive oil
- ¾ tsp ground ginger
- 1 tsp butter
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 cup peas
- 1 cup diced carrots
- 2 eggs
- 4 cups (12 ounces) frozen or fresh cauliflower rice
- 2 cups precooked brown rice
- 1 cup diced pineapple
- 2 tbsp low-sodium soy sauce
Instructions
- Thaw the jumbo shrimp and pat them dry with paper towels.
- Heat the olive oil in a large nonstick skillet or wok over medium heat and stir in the ginger.
- Arrange the shrimp in a single layer and cook about 7 minutes, until pink and opaque. Remove the shrimp and set aside.
- Add the butter to the skillet. When it melts, sauté the onion, bell pepper, peas, and carrots for about 5 minutes. Push the vegetables to the side and add the eggs; scramble until cooked through.
- Mix the cauliflower rice and brown rice into the skillet with the vegetables and eggs. Cook for another 5 minutes, stirring occasionally so everything heats evenly.
- Stir in the pineapple and season with soy sauce. Add the cooked shrimp back to the pan, toss to combine, and serve hot.