Keto Cauliflower Fried Rice

This makes for a really delicious, satisfying quick, one-pan meal to eat immediately; but this is also one of our favorites for meal prep!⁠

You can use pre-cut cauliflower rice to make this even quicker…it’s found everywhere these days.⁠
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.⁠

makes about 4 servings⁠


1 small cauliflower head, broken into florets⁠
1 lb. raw shrimp, peeled and deveined⁠
1 Tbsp olive oil or avocado oil ⁠
2 medium zucchini, cut into bite-sized pieces⁠
1 red bell pepper, diced⁠
1 yellow bell pepper, diced⁠
2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce ⁠
1 tsp garlic salt⁠
1 tsp ginger powder⁠
1 Tbsp sesame seeds⁠


Place cauliflower florets in a food processor and pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll turn it to mush.⁠

Heat oil in a large skillet or wok over medium-high heat. Add in shrimp, garlic salt and ginger powder, then stir fry for about 2 minutes. ⁠
The shrimp doesn’t have to be entirely cooked through at this point.⁠

Next, stir in the veggies and cauliflower rice and stir fry for an additional 4 minutes, or until tender. Add in coconut aminos, and cook stirring constantly until most of the liquid has reduced; just a few minutes more.⁠

Remove from heat and sprinkle with sesame seeds.⁠

Enjoy immediately, OR:⁠
You can divide your shrimp cauliflower rice equally among 4 airtight containers and refrigerate for up to 4 days. ⁠
Reheat it just before serving and enjoy!

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