Kalyn's Kitchen

Cauliflower Fried Rice with Shrimp (Video)

Cauliflower Fried Rice with Shrimp is kicked up with sugar snap peas and red peppers, and this can really help when you’re craving fried rice! 

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Cauliflower Fried Rice with Shrimp finished dish on serving plate

It’s been years now since I first made Cauliflower Rice, a dish of finely chopped cauliflower that’s pan-fried and eaten as rice, and I liked it from the first time I tried it. Then one day I found myself with cauliflower, sugar snap peas, red bell peppers, and cooked shrimp all in the fridge on a day my nephew Jake was coming to cook, and we experimented a bit and came up with this recipe for Cauliflower Fried Rice with Shrimp. Not only did we absolutely love this low-carb version of fried rice made with cauliflower (even Jake, who is definitely not a cauliflower fan) but it was so good that I quickly ate my leftovers for breakfast the next day, wishing I had more.

Since then I’ve seen so many different recipes for cauliflower fried rice, but most of them use the peas and carrots found in Chinese restaurant fried rice, which of course makes the cauliflower fried rice into a dish that’s higher in carbs. I love my version that uses lower-carb vegetables so much that I make it regularly, so I decided I should update this post and remind you about it!

If you absolutely hate cauliflower, this is probably not for you.  But if you like cauliflower, even just a little, I promise you will be totally surprised at how delicious cauliflower fried rice can be.  I was trying to make a dish that’s as close as possible to authentic fried rice, which I think is partly what made it so good, and it may be helpful to read about The Principles of Chinese Cooking before trying this if you haven’t done much stir-frying.

But as long as you have all your ingredients prepped before you start to cook, and remember to keep stirring when the heat is high, this Cauliflower Fried Rice with Shrimp is actually not that hard to make. If you’re someone who loves fried rice but is trying to avoid carbs, this might become your new favorite recipe!

Cauliflower Fried Rice with Shrimp process shots collage

How to Make Cauliflower Fried Rice with Shrimp:

(Scroll down for complete recipe including nutritional information.)

  1. Cut 1/2 head of cauliflower into large pieces and then pulse in food processor until it’s approximately the consistency of grains of rice.  (If you don’t have a food processor you can grate the cauliflower on the large side of a cheese grater. Or if you buy pre-chopped fresh cauliflower, use 2 cups of chopped cauliflower.)   
  2. Chop up half of an onion, peel 5-6 garlic cloves, slice a few slices of ginger root, and slice four green onions.  (Somehow those didn’t get a photo!)
  3. Whisk together the soy sauce and sesame oil, and beat the egg. If you’re avoiding soy, you can substitute Coconut Aminos (affiliate link) for the soy sauce.)
  4. Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.
  5. Cut the cooked shrimp into bite-sized pieces (and pat dry with paper towels if they’re wet.)
  6. Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds more.
  7. Add the garlic cloves and ginger slices and cook just until they’re fragrant; then remove.
  8. Then add the onion and cook 1-2 minutes, just until it’s starting to brown.  (Remember to stir!)
  9. Add the chopped cauliflower and cook 2-3 minutes over high heat, stirring often. Remove the cauliflower to a bowl.  (It will get cooked more later.)
  10. Add 1-2 teaspoons more oil as needed, then add the peppers and sugar snap peas and stir-fry 1-2 minutes.
  11. Push the vegetables over to the side and add the egg, stirring and breaking apart with the turner to get scrambled egg pieces.
  12. Add the cauliflower back into the wok and cook about a minute. Then add the shrimp and green onion pieces and cook just long enough to warm it, 1-2 minutes. (Keep stirring!)
  13. Add the soy-sauce/sesame oil mixture and cook 1-2 minutes more, stirring so the sauce is coating all the food. Serve hot.
  14. I was pleasantly surprised at how tasty this was when it was after a night in the fridge, but unless you have a really giant wok or frying pan I don’t recommend doubling the recipe.

Cauliflower Fried Rice with Shrimp close-up photo

More Tasty Cauliflower Rice Recipes:

The BEST Easy Cauliflower Rice with Garlic and Green Onion ~ Kalyn’s Kitchen
Cauliflower Fried Rice ~ Vintage Mixer
Cauliflower Rice with Basil, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Sriracha Chicken Cauliflower Fried Rice ~ The Lemon Bowl
Roasted Cauliflower Rice with Red Pepper, Green Onion, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Asian Cauliflower Fried Rice ~ Nom Nom Paleo

Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper found on KalynsKitchen.com

Cauliflower Fried Rice with Shrimp

Yield 4 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

My version of cauliflower fried rice uses low-carb veggies to replace the traditional peas and carrots and adds shrimp, and this is delicious!


  • 2 cups fresh chopped cauliflower rice (see notes)
  • 1/2 small onion, chopped
  • 4 peeled garlic cloves
  • 4 slices ginger root
  • 4 green onions, sliced in 1/2 inch diagonal pieces
  • 2 T soy sauce (see notes)
  • 2 tsp. Asian sesame oil
  • 1 egg, beaten well
  • 1 cup diagonally sliced sugar snap peas
  • 1/2 red bell pepper, chopped into 1/2 inch pieces
  • 4 oz. cooked shrimp, cut into pieces (see notes)
  • 1 T + 2 tsp. high smoke point oil (such as avocado oil or safflower oil)


  1. It’s very important to have all the ingredients chopped and prepped before you start to stir-fry. You may want to read The Principles of Chinese Cooking if you’re not experienced with stir-fry cooking.
  2. To chop the cauliflower, cut the cauliflower in half, cut out the core and discard, and cut half the cauliflower into chunks, saving the rest for another use. Put the cauliflower pieces into a food processor fitted with a steel blade and pulse until the cauliflower is chopped into small pieces resembling rice.  (We had some bigger pieces that didn’t chop up right away and we removed the chopped cauliflower and pulsed those again.)  If you don’t have a food processor you can grate the cauliflower on the large side of a cheese grater.
  3. Chop the onion into 1/2 inch pieces, peel the garlic cloves, and cut some slices of ginger root.  Slice the green onion diagonally into 1/2 inch pieces.
  4. Whisk together the soy sauce and sesame oil, and beat the egg.
  5. Slice the sugar snap peas diagonally into thin slices until you have 1 cup sliced sugar snap peas and chop the red bell pepper into 1/4 inch pieces.
  6. Cut the shrimp into bite-sized pieces (pat dry with paper towels if it seems very wet.)
  7. Heat the pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds, or until it sizzles if you add a drop of water.  (The time will depend on how hot your stove gets.)
  8. Add the garlic cloves and ginger slices and cook just until they are fragrant, then remove.  (This is called “seasoning the oil.”)
  9. Add the chopped onion and cook 2-3 minutes, stirring often, until the onion is starting to get slightly brown on the edges.
  10. Add the chopped cauliflower and stir fry 2-3 minutes. Remove cauliflower to a plate. (Wipe out the pan or wok if the cauliflower sticks to the sides.)
  11. Add 2 tsp. more oil and heat until it sizzles if you add a drop of water.  Add the sugar snap peas and red bell pepper and stir-fry about 2 minutes.
  12. Push vegetables to the side of the wok and add the egg, using a wooden spoon to stir and break it apart until it's cooked and resembles chopped scrambled egg.
  13. Put the cauliflower back into the wok and heat about 1 minute. Add the shrimp and about 3/4 of the green onion pieces and cook 1-2 minutes, just long enough to heat the shrimp.
  14. Add the soy-sesame mixture and stir fry until all the ingredients are coated with it, about a minute more. Serve hot.
  15. I was pleasantly surprised how good this was after it had been in the fridge overnight, and the leftovers made a great breakfast but I don't recommend doubling the recipe unless you have a really huge wok or frying pan!


Start with 1/2 large head of cauliflower if you're chopping it in the food processor. You can use Gluten-Free Soy Sauce (affiliate link) such as Tamari for gluten free; substitute Coconut Aminos (affiliate link) for Paleo. A little more shrimp in this definitely won't hurt) if the budget permits! This recipe created by Kalyn and Jake, with inspiration from many other versions of Cauliflower Fried Rice spotted around the web.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 1.2gUnsaturated Fat: 5.1gCholesterol: 106mgSodium: 752mgCarbohydrates: 8.9gFiber: 3.9gSugar: 4.8gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cauliflower Fried Rice with Shrimp large thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Fried Cauliflower Rice with Shrimp is a great dish for low-carb and low-glycemic eating plans as well as any phase of the South Beach Diet. If you use coconut aminos instead of soy sauce this can be Paleo or Whole 30 approved.

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Cauliflower Fried Rice with Shrimp

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    24 Comments on “Cauliflower Fried Rice with Shrimp (Video)”

  1. I made this for dinner tonight. We loved it. My husband has requested to have it once/week. I love your recipes!

  2. Made this tonight with just a few minor changes, it was delicious! Definitely keeping this in my roster of recipes!

  3. My husband and I really enjoyed this caulflower rice as a side dish. I didn't even have any shrimp to put in it. It was a veggie and rice dish. Will be making it again soon.

  4. Kalyn one thing I love about your recipes is they are a springboard for my creativity. I had in no particular order, a bag of those scrumptious red shrimp from trader joes, a handful of shishito peppers, some sugar snaps and of course the cauliflower. I always have cauliflower. The checker at the store notices when you buy 4 of them at once.

    For my rice I used the large grater in my cuisinart. Heavy pressure to keep pieces big. Then I cooked it in the microwave with a splash of homemade chicken stock. When tender I shook some good old Tony's creole and sautéed it in macadamia nut oil. In another pan I combined the peppers and cup up snap peas along with some red onion and a red bell cut in big long strips. A little Mac oil and some seasoning and voila crispy tender deliciousness. Took the veg out, put in the shrimp which starts out red so one must be careful, and cooked them to perfection. So it ended up a weird but delectable version of your lake Powell rice plus this dish, I could not bring myself to. It up those beautiful shrimp, so I halved the peas and shishitos. It was fantastic. Thanks for the inspiration once again.

  5. Thanks Rhonda, so glad you enjoyed it!

  6. Just wanted to let you know how awesome this was! I made it tonight with chicken. LOVE IT!

  7. So glad you enjoyed it. And I completely understand the skepticism; I felt that way too until I tried it!

  8. I was skeptical that this would work – but I'm so pleased it did! This was delicious and satisfying – I can't wait to make it again!

  9. Thanks Shirley, glad you like it!

  10. Oh, I can totally go for this recipe, Kalyn! I love the ingredients!


  11. Fran, love the sound of your version; glad you enjoyed the recipe!

  12. I made this for dinner with a couple of variations – center cut ham cubes, browned, in place of the shrimp and mung bean sprouts in place of the sugar snap peas. My husband loved it, and wants to keep that recipe! I love your daily emails! Thank you.

  13. Meg, so happy to hear you enjoyed it so much. I think chicken will also be excellent in this. And very nice to know that you've been enjoying my blog for a long time!

  14. I made this for dinner tonight, and it was everything I had hoped it would be. My husband and I literally inhaled it. Since I have half a cauliflower, and appropriate quantities of the other veggies left in the fridge I'm going to make it again this week, this time using chopped rotisserie chicken instead of shrimp. Just to see how it tastes. Thanks for year after year of great healthy recipes, Kalyn!

  15. Thanks Alyssa, so glad you like it!

  16. I love cauliflower fried rice and this version looks amazing!

  17. Kacey, hope you enjoy!

  18. What an awesome idea! I am going to have to give this a try.

  19. Lydia, I could not believe how delicious this was! And Jake is really not a cauliflower fan at all, but he loved it too.

  20. If anything could get me to try cauliflower rice, it would be this dish. I'm a fried rice junkie, so I feel like I have to give this a shot.