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Easy 20-Minute Keto Cauliflower Fried Rice with Shrimp and Egg

A close-up of shrimp cauliflower fried rice mixed with scrambled egg and green onions in a white bowl.
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Make this quick, low-carb cauliflower fried rice with shrimp and egg. It is a healthy, flavorful alternative to traditional takeout rice, ready faster than delivery.

Ingredients

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  • 1 tablespoon avocado oil or sesame oil
  • 1 pound raw shrimp, peeled and deveined
  • 2 large eggs
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 (10-ounce) bag frozen cauliflower rice (or 4 cups fresh riced cauliflower)
  • 2 tablespoons low-sodium soy sauce or tamari (for gluten free)
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 teaspoon of avocado oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  2. Add the remaining oil to the skillet. Crack the eggs directly into the skillet. Scramble the eggs quickly until just set, about 1 minute. Remove the eggs and set them aside with the shrimp.
  3. Add the diced onion and carrots to the skillet. Stir fry for 3 minutes until the onion softens slightly. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the cauliflower rice, frozen peas, soy sauce (or tamari), oyster sauce (if using), and ground ginger to the skillet. Stir constantly, breaking up the cauliflower rice, and cook for 5 to 7 minutes until the cauliflower is tender-crisp and any moisture has evaporated. This step is important for texture.
  5. Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together to combine and heat through, about 1 minute.
  6. Remove the skillet from the heat. Stir in the toasted sesame oil. Taste and add salt and pepper as needed.
  7. Serve immediately, garnished with sliced green onions.

Notes

  • For a different protein, substitute the shrimp with 1 cup of cooked, diced chicken breast or 1 block of pressed, cubed tofu.
  • If you prefer a richer flavor, use coconut aminos instead of soy sauce for a soy-free, keto-friendly option.
  • Do not overcrowd the pan when cooking the cauliflower rice; this prevents it from steaming instead of frying. Use two batches if necessary.

Nutrition

Find it online: https://tastethisplate.com/easy-cauliflower-fried-rice-keto-shrimp/