Fish & seafood · Everyday cooking

Shrimp & Cauliflower Fried “Rice”

Finely chopped cauliflower stir-fried with shrimp, egg, ginger and sesame.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 15 min
Total: 35 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Shrimppeeled and deveined500 g
Cauliflowerfinely chopped to rice-size pieces700 g
Eggbeaten150 g
Red bell pepperfinely diced150 g
Soy sauceShoyu, soy & wheat30 g
Olive oilSalad or cooking oil25 g
Gingergrated15 g
Garlicminced10 g
Sesame seedsWhole, dried15 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Pat the shrimp dry. Heat one-third of the oil in a large skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pearly and opaque throughout, then transfer to a clean plate.
Add another third of the oil. Pour in the egg and stir gently until set and 160°F (71°C), then transfer to the shrimp plate.
Add the remaining oil and the pepper. Cook for 2 minutes, then stir in the ginger, garlic and cauliflower.
Stir-fry for 5–7 minutes, allowing moisture to evaporate, until the cauliflower is tender but not mushy. Add the soy sauce and black pepper.
Fold in the shrimp and egg just to warm through. Divide into 4 servings and sprinkle with the sesame seeds.

Kitchen notes

A wide pan gives the cauliflower room to dry out. Cook large batches in separate pans.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 15.3 g
Fiber: 5 g
Carbs − fiber: 10.3 g
Protein: 27 g
Fat: 13.6 g
Energy: 284 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Shrimp & Cauliflower Fried “Rice”

For 4 servings

Fish & seafood

ShrimpRaw, edible flesh500 g

Vegetables

CauliflowerRaw700 g
GarlicRaw10 g
GingerRaw15 g
Red bell pepperRaw150 g

Eggs & dairy

EggRaw, whole, without shell150 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

Black pepperDried, ground1 g

Nuts & seeds

Sesame seedsWhole, dried15 g

Sauces & pantry

Soy sauceShoyu, soy & wheat30 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/shrimp-cauliflower-fried-rice/

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