Chinese · dinner, lunch
Shrimp Cauliflower Fried Rice
Video by Low Carb Love on YouTube · Open on YouTube
- Low carb (7 g net carbs) but not keto: 55% of the energy is from fat, and keto meals get about 60% or more
- Pescatarian
- Gluten-free with a swap: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free
- Dairy-free
- Nut-free
Contains: Gluten, Crustacea, Egg, Sesame, Soy. Check labels on stock, sauces and spice mixes.
Cauliflower stands in for rice, so a generous bowl has around 7 g net carbs, while the shrimp and eggs supply about 37 g protein per serve.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 14
Method
Tap a time to watch that step in the video.
- Microwave the bag of cauliflower rice for about 3 minutes, snip a corner and squeeze out as much water as you can (use a towel if it's hot). Dry rice is the secret to a fluffy, not mushy, result. 1:22
- Heat the oil in a large pan over medium-high heat and fry the shrimp about 1 minute per side. Lift them onto paper towel and spoon 1–2 tbsp of the oil into a cup for the eggs. 2:17
- Sauté the onion, peas and carrot in the pan until tender, then add the cauliflower rice and stir-fry until any remaining moisture has cooked off. 4:20
- Add the garlic, ginger, soy sauce and sesame oil and keep tossing until the rice is dry and fluffy again. 5:16
- Push the rice to one side, add 1–2 tbsp of the reserved oil and scramble the eggs on their own, seasoning with salt and pepper. 6:52
- Stir the eggs through the rice, return the shrimp, stir-fry 2–3 minutes and serve topped with green onion or coriander. 8:19
Tip. Serves 2–3 (the cook's description); we've counted 3. Works with diced chicken instead of shrimp. Keeps 2 days in the fridge; reheat in a hot pan so it stays fluffy.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 3
Where the energy comes from one serve
- Net carbs 7%
- Protein 38%
- Fat 55%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High130%
71 µg a serve, mostly from raw shrimp (84%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High101%
2.4 µg a serve, mostly from raw shrimp (85%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin C High83%
75 mg a serve, mostly from frozen cauliflower rice (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Omega-3 High37%
0.6 g a serve, mostly from raw shrimp (61%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K High34%
41 µg a serve, mostly from frozen cauliflower rice (58%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate High33%
130 µg a serve, mostly from frozen cauliflower rice (66%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B6 High32%
0.6 mg a serve, mostly from frozen cauliflower rice (49%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin E High31%
4.7 mg a serve, mostly from olive oil (55%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Zinc High26%
2.9 mg a serve, mostly from raw shrimp (67%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Magnesium High20%
83 mg a serve, mostly from raw shrimp (57%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium Source19%
880 mg a serve, mostly from frozen cauliflower rice (51%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin A Source17%
151 µg a serve, mostly from raw shrimp (43%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Calcium Source11%
145 mg a serve, mostly from raw shrimp (58%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron Source11%
2 mg a serve, mostly from frozen cauliflower rice (31%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Show the other 1
Vitamin D4%
0.9 µg a serve, mostly from eggs (86%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.