Shrimp Cauliflower Fried Rice

Over the weekend, we ordered Chinese food with some friends for dinner and had a little picnic outside with it. It was beyond good and I love the minimal cleanup.

The only thing is that the Chinese Food restaurants give you SO MUCH rice! I can never eat as much as they give, so I learned how to make a whole other dinner out of it – make a fried rice!

It’s so so easy! It’s just a bunch of veggies cooked with the rice and tossed with shrimp. It’s really tasty and I love how much good stuff is inside this dish!

Shrimp is also the fastest protein to cook, as well, so it makes for the perfect weeknight dinner! This whole dinner was ready start to finish in just 15 minutes. How amazing is that?!

What’s your go-to weeknight dinner using leftovers? Let me know in the comments below!

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Shrimp Cauliflower Fried Rice

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 3 tablespoons toasted sesame oil, divided
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger*, minced
  • 1 cup carrots
  • 1 cup peas
  • 1/2 cup edamame
  • 2 tablespoons unsalted butter
  • 3 cups cooked and cooled rice
  • 4 large eggs, beaten
  • 1/2 pound bag of cauliflower rice
  • 1 tablespoon honey
  • 3 tablespoons soy sauce
  • 1 pound of fresh or frozen shrimp (defrosted), peeled and deveined with tails removed  

Directions

  1. Preheat large skillet on medium-high heat with 2 tablespoons of oil. Add onion, garlic, ginger, carrot, peas and edamame. Cook for 4-5 minutes, stirring occasionally.img_4287_jpg
  2. Add 2 tablespoons butter and rice and mix everything together for 2-3 minutes.img_4290_jpg
  3. Push the mixture to the side and add eggs. Cook until scrambled, stirring constantly. Mix all together once scrambled. Stir in cauliflower rice and cook until warm.
  4. Add honey and soy sauce, stir well. Turn heat off and cover.img_4304_jpg
  5. While the veggie rice mixture is finishing cooking, heat 1 tablespoon of oil in a separate pan and cook shrimp until pink, about 2 minutes. Remove from heat and chop into veggie rice mixture. Mix well.
  6. Sprinkle with fresh herbs, if desired and serve. Enjoy! img_4309_jpg

Adapted from: ifoodreal.com

*Freeze your fresh ginger root – it’s easier to grate and lasts much longer.

Recipe originally posted May 16, 2018. Photos updated May 2021.

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