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Shrimp & Cauliflower Fried Rice - Fast, Flavorful, and Light

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) raw shrimp, peeled and deveined, tail off
  • 1 medium head cauliflower, riced (about 4 cups), or 1 lb (450 g) frozen cauliflower rice
  • 2 large eggs, lightly beaten
  • 1 cup mixed vegetables (peas, carrots, and corn), fresh or frozen
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger)
  • 3 tablespoons soy sauce or tamari (use low-sodium if preferred)
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral oil (avocado, canola, or peanut oil)
  • 1/4 teaspoon red pepper flakes or a dash of chili oil (optional)
  • 2 green onions, sliced
  • Salt and black pepper, to taste
  • Lime wedges, for serving (optional)

Method
 

  1. Prep the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Don’t overprocess. If using frozen, let it thaw slightly and pat dry with paper towels to remove excess moisture.
  2. Pat the shrimp dry. Moisture is the enemy of a good sear. Season lightly with salt and pepper.
  3. Scramble the eggs. Heat 1 teaspoon oil in a large skillet or wok over medium heat. Add beaten eggs, scramble until just set, then remove to a plate.
  4. Sear the shrimp. Add 1 tablespoon oil to the hot pan. Cook shrimp in a single layer for 1–2 minutes per side until pink and opaque. Remove to the same plate as the eggs.
  5. Sauté aromatics. Add the remaining oil. Stir-fry onion for 2 minutes until translucent. Add garlic and ginger; cook 30–45 seconds until fragrant. Don’t let the garlic burn.
  6. Add veggies. Toss in peas, carrots, and corn. Stir-fry for 2–3 minutes until warmed and slightly tender.
  7. Cook the cauliflower rice. Add the riced cauliflower. Spread it out and let it sit undisturbed for 1 minute to get a little color, then stir. Cook 4–6 minutes, stirring occasionally, until tender but not mushy.
  8. Season the base. Pour in soy sauce, oyster sauce (if using), and sesame oil. Add red pepper flakes if you want heat. Stir well to coat everything evenly.
  9. Fold in shrimp and eggs. Return shrimp and scrambled eggs to the pan. Add green onions. Toss for 1–2 minutes to heat through and meld flavors. Taste and adjust seasoning with more soy sauce, pepper, or a squeeze of lime.
  10. Serve hot. Plate immediately while it’s steamy and vibrant. Garnish with extra green onions or chili oil if you like.