Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper (Video)
I’m pretty excited about this recipe for Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper! This delicious fried “rice” is low-carb, Keto, low-glycemic, gluten-free, South Beach Diet friendly, and can easily be Paleo if you sub coconut aminos for the soy sauce. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might want to make
Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper!
It’s been quite a few 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. Back in 2014 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 Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper. Not only did we absolutely love this (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 most Chinese fried rice, which of course makes the cauliflower fried rice into a dish that’s higher in carbs than it needs to be. And 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 Low-Carb Fried Cauliflower Rice with Shrimp is actually not that hard to make. And if you’re someone who loves fried rice but is trying to avoid carbs, this might become your new favorite recipe!
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.) Chop up half of an onion, peel 5-6 garlic cloves, and slice a few slices of ginger root. (You also need 4 green onion, sliced into diagonal slices. Somehow they didn’t make it into the photo!)
Whisk together the soy sauce and sesame oil, and beat the egg. (If you’re avoiding soy, substitute Coconut Aminos for the soy sauce.) Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.
Cut the shrimp into bite-sized pieces (and pat dry with paper towels if they’re wet.) Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds more. Add the garlic cloves and ginger slices and cook just until they’re fragrant; then remove.
Then add the onion and cook 1-2 minutes, just until it’s starting to brown. (Remember to stir!) 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.)
Add 1-2 teaspoons more oil as needed, then add the peppers and sugar snap peas and stir-fry 1-2 minutes. Push the vegetables over to the side and add the egg, stirring and breaking apart with the turner to get scrambled egg pieces. Add the cauliflower back into the wok and cook about a minute. (Keep stirring!) Then add the shrimp and green onion pieces and cook just long enough to warm it, 1-2 minutes. Add the soy-sauce/sesame oil mixture and cook 1-2 minutes more, stirring so the sauce is coating all the food. Serve hot.
I was pleasantly surprised at how tasty this Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper was when it was reheated after a night in the fridge, but unless you have a really giant wok or frying pan I don’t recommend doubling the recipe.
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
My version of fried cauliflower rice uses low-carb veggies to replace the traditional peas and carrots, and this is delicious!
- 1/2 head cauliflower, cut into pieces and pulsed in food processor or grated until it resembles pieces of rice (or use 2 cups fresh chopped cauliflower rice that comes in a bag.)
- 1/2 onion, chopped small
- 4-6 peeled garlic cloves
- 4-6 slices ginger root
- 4 green onions, sliced in 1/2 inch diagonal pieces
- 2 T soy sauce (use gluten free soy sauce such as Tamari for gluten free; substitute Coconut Aminos for Paleo)
- 2 tsp. Asian sesame oil
- 1 egg, beaten well
- 1 cup thinly sliced sugar snap peas (slice on diagonal)
- 1/2 red bell pepper, chopped into 1/2 inch pieces (or a little more shrimp won’t hurt)
- 4 oz. cooked shrimp, cut into pieces
- 1 T + 2 tsp. high smoke point oil (such as avocado oil or safflower oil)
- 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.
- 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 caulflower on the large side of a cheese grater.
- 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.
- Whisk together the soy sauce and sesame oil, and beat the egg.
- 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.
- Cut the shrimp into bite-sized pieces (pat dry with paper towels if it seems very wet.)
- 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.) Add the garlic cloves and ginger slices and cook just until they are fragrant, then remove. (This is called “seasoning the oil.”)
- Add the chopped onion and cook 2-3 minutes, stirring often, until the onion is starting to get slightly brown on the edges. 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.)
- 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.
- 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 cook and resembles chopped scrambled egg.
- 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.
- Add the soy-sesame mixture and stir fry until all the ingredients are coated with it, about a minute more. Serve hot.
- 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!
This recipe created by Kalyn and Jake, with inspiration from many other versions of Cauliflower Fried Rice spotted around the web.All images and text ©
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 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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.