Quick Facts

• Serves: 3
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Author: Alex Snodgrass
• Published: 2017-04-02

A delicious, Whole30-approved take on classic shrimp fried rice using riced cauliflower instead of grains.

Ingredients

For the Shrimp

• 1 lb peeled, deveined shrimp (tail off)
• Salt and pepper, to taste
• 2 tbsp olive oil
• ½ tsp toasted sesame oil

For the Fried “Rice”

• 1 cup diced carrot (about 1 carrot)
• 1 cup diced onion (about ½ onion)
• 2 cloves garlic, minced
• 2 cups broccoli florets (about ½ head broccoli)
• 2 tbsp olive oil
• 1 tsp toasted sesame oil
• 2 eggs
• 2 cups riced cauliflower
• 3 scallions, green/light green parts only, thinly sliced
• ½ tsp toasted sesame seeds
• 2 tbsp coconut aminos
• Crushed red pepper, to taste (optional)
• Salt and pepper, to taste

Instructions

1. Heat 2 tablespoons olive oil and ½ teaspoon toasted sesame oil in a large skillet over medium-high heat. Add diced onion, diced carrot, and minced garlic with a pinch of salt and pepper. Sauté for about 3 minutes until vegetables begin to soften.
2. Add the broccoli florets and continue to sauté, stirring occasionally, for another 4–5 minutes until the broccoli is bright and slightly tender.
3. While the vegetables cook, heat 1 tablespoon olive oil and ½ teaspoon sesame oil in a separate skillet over medium-high heat (or use the same skillet if you prefer to remove the vegetables temporarily). Swirl the oil to coat the pan, then add the shrimp in a single layer. Sear the shrimp until cooked through and lightly golden on the edges, about 3–4 minutes total depending on size. Season with salt and pepper, then remove shrimp from heat and set aside.
4. Reduce the heat under the vegetables to medium-low. Push the sautéed vegetables to one side of the pan so one side is clear. Whisk the two eggs in a small bowl and pour them into the cleared side of the pan. Let the eggs set for about 1–2 minutes, then scramble them gently until fully cooked. Mix the scrambled eggs with the vegetables.
5. Add the riced cauliflower and sliced scallions to the pan. Continue to sauté, tossing everything together, until the cauliflower is warmed through and tender, about 3 minutes.
6. Stir in the coconut aminos and crushed red pepper (if using). Taste and adjust seasoning with salt and pepper as needed. Toss in the cooked shrimp and heat just until everything is combined and hot.
7. Sprinkle toasted sesame seeds on top, plate, and serve immediately. Enjoy while hot.

Variations and Substitutions

This recipe is highly adaptable. For a vegetarian version, omit the shrimp and increase the eggs or add tofu. Swap coconut aminos for low-sodium soy sauce if not following Whole30. Use cauliflower rice from fresh or frozen packages—if frozen, thaw and drain excess moisture first. Add other vegetables like bell peppers, snap peas, or mushrooms based on what’s in your fridge.

Tips for Best Results

• Dry the shrimp thoroughly before searing to get a good color and prevent steaming.
• Cook over medium-high heat when sautéing to keep vegetables crisp-tender and to avoid sogginess.
• If the cauliflower releases too much water, cook a bit longer over higher heat to evaporate excess moisture so the texture remains rice-like.
• Prep all ingredients before you start cooking—this recipe comes together quickly once the pan is hot.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture; avoid microwaving too long to prevent the cauliflower from becoming mushy. For best flavor, add a splash of coconut aminos or a drizzle of sesame oil when reheating.