If you’re like us, summer is all about clean eating (or trying to at least). And we’re always looking for creative ways to make our meals healthy without being bland. Enter cauliflower fried rice!

Not only is this dish half the carbs of regular fried rice, it’s just as delicious! Both filling and healthy, it’s one of our staple recipes in the summer when it seems like there’s even less time in the day to cook a full meal. Ready in 20 minutes, it’s an easy way to satisfy your craving for Asian food without the guilt. Top with shrimp, chicken, tofu or any protein that you prefer, this dish will always be just as tasty! 

Cauliflower Fried Rice with Shrimp

Recipe serves 4

You’ll Need:

1 bag of frozen cauliflower rice

1/2 bag of frozen peas & carrots

1/2 bag of frozen edamame

1 bunch asparagus, cut into 1/2 inch pieces

3 scallions, chopped

1/2 yellow onion, chopped

1 egg

3 cloves of garlic, chopped

1 package raw shrimp (20-25 pieces)

sesame oil

low sodium soy sauce

sesame seeds

olive oil

First heat a small skillet on medium to low heat and add a dash or 2 of sesame oil and 1/2 a teaspoon of olive oil. Scramble your egg in the skillet and set aside once cooked through.

Use the same small skillet to cook your shrimp (estimating about 5 per person). Add 2-3 dashes of sesame oil and 1 teaspoon of olive oil to skillet and again, heat skillet on medium to low heat. Add 1 clove of chopped garlic, cook for 30 seconds and add raw shrimp. Add black pepper and sesame seeds to taste as well as 1 tablespoon of low sodium soy sauce. Cook for about 4-5 minutes or until pink and firm to the touch. Once cooked through, set aside.

Next heat a large skillet on medium heat and add 5 dashes of sesame oil and 1 tablespoon of olive oil. Add 1/2 chopped yellow onion to the skillet and cook for about 3-5 minutes, stirring frequently. Add in 2 cloves of chopped garlic and cook for 30 seconds. Next add frozen peas and carrots, edamame and asparagus (cut into 1/2 inch pieces) and saute for 3-5 minutes. Then add your cauliflower rice to the pan with approximately 1/4 cup of low sodium soy sauce and cook for about 5 minutes, stirring frequently. Add black pepper to taste and mix well.

Once all of your ingredients are combined in the large skillet, turn off heat and add your cooked scrambled egg and shrimp. Mix well and garnish with chopped scallions, adding more low sodium soy sauce to your taste!

Pro tip: Pack your leftovers in a mason jar for an easy lunch to take on the go! Plus it’s eco-friendly 🙂

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