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March Recipe

Shrimp Fried Cauliflower Rice

Total Time: 35 minutes

Yield: 4 servings


1 tablespoon sesame oil

1 small yellow onion, finely diced

2 cups frozen mixed vegetables

1 pound large raw shrimp, peeled and deveined

1 garlic clove, minced

2 large eggs, beaten

3 cups cauliflower rice

3 tablespoons low-sodium soy sauce or tamari sauce

2 teaspoons sriracha sauce (optional)

2 green onions, finely chopped


  1. Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add onion and cook until soft and translucent (about 3-4 minutes), stirring often.
  2. Add frozen vegetables and shrimp. Continue to stir frequently and cook until the shrimp turn pink and opaque (about 3 minutes).
  3. Add garlic and cook for another 30 seconds.
  4. Using a wooden spoon or spatula, move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook until scrambled (about 2 minutes).
  5. Once the eggs are scrambled, mix the eggs and vegetable mixture together and add cauliflower rice, soy sauce, and sriracha. Cook, stirring continuously, until the cauliflower rice softens (about 3-4 minutes). Turn off the heat and stir in green onions.

Serve immediately or refrigerate, covered, for 3 to 4 days. It can be enjoyed either hot or cold.