Why You’ll Love This Cauliflower Fried Rice with Shrimp

• It’s a flavor powerhouse. Don’t let the “cauliflower” part fool you—this dish is anything but bland. The combination of toasted sesame oil, fresh ginger, and garlic creates an aroma that will have everyone hovering around the kitchen, and the soy sauce and a little rice vinegar give it that perfect salty-tangy balance you crave.
• It feels incredibly light yet totally satisfying. Swapping traditional rice for cauliflower rice cuts down on carbs and calories significantly, but the texture is still wonderfully substantial. The shrimp adds a great source of lean protein, making this a complete meal that won’t leave you feeling heavy or sluggish afterwards.
• It’s seriously fast and flexible. From start to finish, you’re looking at about 20 minutes. It’s the ultimate solution for a busy evening. Plus, it’s a fantastic clean-out-the-fridge recipe—got some broccoli florets or bell peppers hanging around? Toss them in!
• You get that classic fried rice texture. The trick is to cook the cauliflower rice until it’s just tender but still has a bit of a bite, and to get a little bit of caramelization happening in the pan. That slight char is the secret to authentic fried rice flavor, cauliflower-style.

Ingredients & Tools

• 1 lb raw shrimp, peeled and deveined
• 1 large head cauliflower, riced (or about 4-5 cups pre-riced)
• 2 tbsp avocado oil or coconut oil, divided
• 3 large eggs, lightly beaten
• 1 cup frozen peas and carrots mix
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tamari or coconut aminos (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 3 green onions, thinly sliced
• Salt and white pepper to taste

Tools: A large skillet or wok, a box grater or food processor for ricing the cauliflower, a couple of bowls.

A couple of ingredient notes right off the bat—using toasted sesame oil is non-negotiable for that authentic finish, but be sure to add it at the end. Its flavor is delicate and can burn. And for the shrimp, I find medium-sized (41/50 count) work perfectly; they’re substantial but still cook through quickly.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Dry your cauliflower rice. This is probably the most important tip. Freshly riced cauliflower contains a lot of water. If you have time, spread it on a kitchen towel and press out excess moisture. This prevents your fried rice from becoming soggy and helps it get those nice, toasted bits.
• Have everything prepped and within arm’s reach. Stir-frying is a fast process with no time to stop and mince garlic. This is your official permission to be a “mise en place” person for the next 15 minutes—it makes all the difference.
• Don’t skip the white pepper. It has a different, more earthy heat than black pepper that is classic in many Asian cuisines. It adds a layer of warmth that really completes the dish. If you only have black pepper, it’s fine, but white is worth seeking out.
• What’s the deal with tamari vs. soy sauce? Tamari is a gluten-free soy sauce alternative that’s a bit richer and less salty. Coconut aminos are even sweeter and milder. Use what you love or have on hand—they all work beautifully here.

How to Make Cauliflower Fried Rice with Shrimp

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly acidic crunch of a quick-pickled cucumber salad is the perfect counterpoint to the warm, savory notes of the fried rice. It cleanses the palate beautifully between bites.
• Steamed or roasted broccoli — If you want to double down on the veggies, some simply prepared broccoli on the side adds great texture and makes the meal feel even more substantial without complicating the flavors.
• Spring rolls with a peanut dipping sauce — For a real feast, serve this with a few fresh or baked spring rolls. The different textures and the rich, nutty sauce create a fantastic dining experience.

Drinks

• A crisp, dry Riesling — The slight sweetness and high acidity of a good Riesling cut through the umami richness of the dish and complement the sweetness of the shrimp wonderfully.
• Jasmine iced tea — For a non-alcoholic option, you can’t beat the floral aroma of jasmine tea served over ice. It’s refreshing and feels incredibly authentic.
• A light lager or pilsner — The carbonation and clean finish of a cold beer are a classic pairing for a reason—it just works, washing away the flavors and preparing you for the next delicious forkful.

Something Sweet

• Mango with sticky rice (a lighter version) — Continue the theme with a simplified dessert. Sweet, ripe mango alongside a small portion of coconut-infused cauliflower rice? It’s a playful and delicious nod to the main course.
• A scoop of green tea ice cream — The slightly bitter, earthy notes of matcha are a sophisticated and delightful way to end the meal. It’s cool, creamy, and not too heavy.
• Fortune cookies and fresh orange wedges — Sometimes, you just have to lean into the takeout vibe. It’s fun, simple, and the bright citrus is a perfect palate cleanser.

Top Mistakes to Avoid

• Mistake: Using wet cauliflower rice. This is the number one reason for soggy, mushy fried “rice.” That extra moisture will steam the cauliflower instead of letting it fry and develop flavor. Taking a few minutes to dry it out is the single best thing you can do for texture.
• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left on the heat too long. Remember, we pull them out when they’re *almost* done because they’ll heat through again at the end. Pink and opaque is the goal.
• Mistake: Adding the sesame oil too early. Toasted sesame oil has a low smoke point and a delicate flavor that diminishes with high heat. It’s a finishing oil, not a cooking oil. Always stir it in after you’ve turned off the heat.
• Mistake: Crowding the pan. If you add too much to the skillet at once, the temperature drops and everything starts to steam. You want a good sear on the shrimp and some browning on the cauliflower, which requires space. Cook in batches if your pan is small.

Expert Tips

• Tip: Make your own cauliflower rice. While pre-riced bags are convenient, making it fresh from a whole head of cauliflower gives you a much better texture—less watery and more rice-like. Just chop the florets and pulse in a food processor until it resembles grains of rice.
• Tip: Press the cauliflower rice for an even better texture. For the ultimate non-soggy result, after pulsing, wrap the cauliflower rice in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you possibly can. You’ll be amazed at how much water comes out.
• Tip: Add a pinch of msg or mushroom powder. For an extra boost of umami that makes the flavor truly restaurant-quality, a tiny pinch of MSG or a teaspoon of mushroom powder stirred in with the sauces works wonders. It’s a chef’s secret for a reason.
• Tip: Let the rice “toast” in the pan. Don’t stir the cauliflower constantly. Let it sit for a minute or two in the hot pan to develop some caramelized, slightly browned bits. This is where a lot of the deep, nutty flavor comes from.

FAQs

Can I make this vegetarian or vegan?
Absolutely! For a vegetarian version, simply omit the shrimp and add more veggies like diced bell peppers, broccoli, or edamame. For vegan, do the same and swap the eggs for cubed firm tofu that you’ve pan-fried until golden. Use tamari or coconut aminos to keep it gluten-free if needed. The base recipe is incredibly adaptable.

Can I use frozen cauliflower rice?
You can, but you’ll need to be extra diligent about moisture. I recommend thawing it completely first, then spreading it on a baking sheet lined with paper towels and pressing with more towels to absorb the water. It tends to be much wetter than fresh. Cooking from frozen will almost guarantee a watery final dish.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is in a skillet over medium heat, stirring occasionally, until hot. This helps re-crisp the cauliflower. Avoid the microwave if you can, as it will make everything soft and steamy.

My fried rice turned out a bit soggy. What happened?
This almost always comes down to moisture in the cauliflower. Next time, really focus on drying it out thoroughly before cooking. Also, make sure your pan is nice and hot before adding ingredients so they sear instead of steam. And finally, don’t add too much sauce—you can always add a little more at the end if needed.

Can I use chicken instead of shrimp?
Of course! Just cut boneless, skinless chicken breast or thighs into small, bite-sized pieces. Cook them through in the first step (they’ll take a bit longer than shrimp, about 5-7 minutes), then set aside and follow the rest of the recipe as written. It’s a great way to mix things up.