Cauliflower Fried Rice with Shrimp

Serves 2-4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Dairy-free, Gluten-free
Meal type Main Dish
When cauliflower fried rice tastes so much like the real fried rice, you'll want to make this recipe every time when it cuts nearly 2/3 of the calories and fat away!


  • 2 Large eggs
  • 2 tablespoons sesame oil (divided)
  • 1 Medium sweet onion (chopped)
  • 1 bunch scallions (chopped)
  • 8 oz bags peas & carrots (frozen, organic)
  • 1 head cauliflower (organic)
  • 1 cup mung beans (also known as bean sprouts)
  • 1/4 cup Brigg's Liquid Aminos
  • 2 cloves garlic (minced)
  • 10 Medium pre-cooked shrimp (chopped- chicken, beef or pork may be substituted)


Step 1
Remove stem from cauliflower. Separate florets and place a few florets at a time in a blender. Pulse to turn into bits resembling rice. Place in a medium bowl. Continue until all cauliflower has been pulsed.
Step 2
Heat wok or large skillet on high. Add 1 tablespoon sesame oil, crack two eggs in wok and scramble. Remove from pan.
Step 3
Add remaining sesame oil. Add chopped onion, scallions & garlic. Stir until translucent.
Step 4
Add cauliflower bits, carrots, peas and mung beans. Stir.
Step 5
Add Briggs Liquid aminos and stir.
Step 6
Chop precooked shrimp and add to fried rice.
Step 7
Gently toss all ingredients in walk. Add more liquid aminos if needed for taste.