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Shrimp Fried Cauliflower Rice

Shrimp Fried Cauliflower Rice

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Serves 4 (serving size: about 1 cup)

This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek out shrimp that's free of sodium tripolyphosphate (STP), a common preservative that significantly boosts the sodium in your shrimp. Can't find riced cauliflower? Make your own by pulsing cauliflower florets in a food processor until crumbled. Easy!


  • 3 tablespoons toasted sesame oil, divided
  • 10 ounce medium shrimp, peeled and deveined
  • 5 large eggs, lightly beaten
  • 1 cup sliced green onions, divided
  • 16 ounces fresh or frozen riced cauliflower (such as Green Giant)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt

Nutritional Information

  • Calories 269
  • Fat 17g
  • Satfat 4g
  • Unsatfat 12g
  • Protein 20g
  • Carbohydrate 9g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sugars 3g
  • Added sugars g
  • Sodium 358mg
  • Calcium 12% DV
  • Potassium 16% DV

How to Make It

Step 1

1. Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.

Step 2

2. Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.

Step 3

3. Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.

Watch the video: Shrimp Fried Riced-CauliflowerCauliflower Fried Rice


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