This Shrimp Fried Cauliflower Rice is the perfect option for when you’re craving takeout. Not only is this an easy swap, but this keto fried rice is loaded with veggies. Best of all, it can be ready and on the table in less than 30 minutes.
How to make keto fried rice
Buttery fried “rice” with succulent shrimp, peas, carrots, and green onions, plus savory Asian flavor from coconut aminos, toasted sesame oil, and rice vinegar, and just the right amount of fluffy fried egg … this keto fried rice has everything you could want from the takeout classic, without all the carbs. Plus, it's ready in less than 30 minutes!
I love this recipe because it comes together so quickly. You can switch up the protein option (try chicken, lump crab meat, or flank steak) and the leftovers are delicious.
Riced cauliflower (or cauliflower rice) is everywhere nowadays. If you can find the refrigerated version I recommend cooking with that instead of the frozen kind -- it’ll get nice and crispy because it doesn’t store as much moisture as the frozen option.
How to make cauliflower rice
If you can’t find pre-made frozen or refrigerated cauliflower rice, it’s easy to make your own in a food processor. Grab a head of cauliflower, you’ll need one that’s about 2 pounds. Cut the cauliflower up into florets and pulse in a food processor until it reaches the desired size. This is much more cost effective if you have the time. You can also add some broccoli florets as well.
Why I put peas and carrots in my low carb shrimp fried rice
The short reason: because I want to. Peas and carrots add a pop of color and sweetness, plus a little variation in texture. While omitting peas and carrots would cut the carbs in this recipe, the amount used is still keto-friendly and low carb, and to me, it’s totally worth it.