The Best Cauliflower Fried Rice {Low Carb!}

5 from 6 votes

This is the Best Cauliflower Fried Rice! The low carb dish is ready in 15 minutes thanks to frozen veggies and pre-chopped cauliflower rice.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Asian-Inspired

Servings: people

Calories: 305kcal

1 tbsp olive oil
1 lb frozen raw shrimp, defrosted and de-shelled
Salt & pepper, to taste
1 tbsp butter
1 yellow onion, diced
4 cloves garlic, minced
4 cups cauliflower rice (or 1 head cauliflower)
3 tbsp low-sodium soy sauce or tamari if gluten-free or coconut aminos for Whole30
2 cups mixed frozen vegetables
1 pinch salt
1 egg
4 green onions, sliced
Sesame seeds, for garnish

Heat olive oil in a large skillet over med-high heat. Add shrimp and season with salt & pepper, stir frying for 2-3 minutes until shrimp are no longer translucent. Remove from heat and transfer to a plate.
Without wiping skillet clean, add butter. Once melted, add onions and garlic, sauteeing for 1-2 minutes until softened. Add cauliflower rice and soy sauce, sauteeing another 5-6 minutes until softened. Stir in frozen vegetables and salt, and cook another 2 min.
Create a circle in the middle of veggies and add a tiny bit more butter. Crack egg and scramble, cooking for 30 seconds or so until solid. Stir in with the rest of veggies, and add shrimp back to pan.
Remove from heat and stir in green onions, then garnish with sesame seeds. Serve and enjoy!
Storage and reheating: Wait until meal has cooled slightly, then store in glass meal prep bowls up to 5 days. To reheat, microwave for 1-2 minutes.

Swap out the shrimp for another cooked protein like chicken, beef, pork or tofu.

If you're using frozen cauliflower rice, let it defrost in the fridge overnight then squeeze out the excess moisture.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.

Freeze this dish without the shrimp for up to 2 months. Defrost in the fridge overnight then reheat as normal.