I love a good fried rice because they’re so easy to make and so satisfying. I wasn’t a huge cauliflower rice fan when I first tried it, but once I started making ‘fried rice’ with it, then I was hooked.
Not only does cauliflower make a great substitute for regular rice in fried rice dishes, but it also makes the dish veggie packed. So it’s a win win all the way around. Even so, I found myself only making fried cauliflower rice a couple times a year because I always had to start by making the ‘rice’ first.
But then frozen cauliflower rice started showing up in the grocery stores, and that made everything much easier. Frozen cauliflower rice is much more affordable where we live as well which is nice. Ever since the cauliflower craze started, the price of cauliflower really varies here from week to week.
One week cauliflower will be a reasonable $3.78 per head or so, but then the very next week it will be $3.78/lb which effectively makes one head of cauliflower worth $12!
It’s kind of sneaky how the price ‘stays the same’ but it’s the quantity that changes from week to week. And the most recent price I saw was $4.79 per pound, I mean…what on earth, (made me wonder if there was a crop failure somewhere)!?
In any case, the frozen cauliflower is always the same price and so much more affordable.
As with any kind of stir fried recipe, you want to have all your ingredients prepped and ready to go.
That way once you begin cooking, you don’t have to scramble to get everything together while cooking over high heat at the same time.
I really hope you enjoy this curry flavored version of fried rice, it’s super easy to make and of course… veggie packed! I’ve done a few different versions of cauliflower fried rice over the years, so I’ve left the links to each one below for extra inspiration.Print
This super easy dinner is perfect for when you’re craving takeout!
2 Tablespoons avocado oil
12 ounces shrimp, 34-42 count, thawed and drained if frozen
3–4 carrots, peeled and very thinly sliced, 9 ounces or 2 cups
1 red bell pepper, seeded and diced 1/4″, 10 ounces or 2 cups
3–4 green onions, both white and green parts thinly sliced and separated
2 cloves garlic, minced
2 Tablespoons minced ginger
1 Tablespoon red curry paste
6–7 cups frozen cauliflower rice, 1 1/2 pounds, thawed and drained
1 cup frozen peas, optional, leave out for paleo and Whole30
4 eggs, whisked together
1/3 cup coconut aminos
1 Teaspoon toasted sesame oil
2 Tablespoons rice vinegar, or freshly squeezed lime juice
1/2 Teaspoon freshly ground black pepper
Prep all the veggies and set them aside. In a small bowl, mix together the coconut aminos, sesame oil, rice vinegar, and black pepper, set the sauce aside.
Preheat a large skillet, (15″) over medium high heat. When the skillet is hot, add 1 tablespoon of the oil sauté the shrimp just until pink on both sides and most of the way cooked through, about 3-4 minutes. Remove the shrimp from the pan and set them aside.
Heat the remaining tablespoon of oil in the pan and add the carrots, bell pepper, and the white part of the green onions. Sauté until the veggies are crisp tender, then add the garlic, ginger, and red curry paste. Cook until fragrant, about 30 seconds, then turning the heat to high add the cauliflower rice.
Continue to cook stirring constantly until the cauliflower rice is tender, then add the frozen peas along with the eggs and the shrimp. Cook until the eggs scramble around the cauliflower rice, and make sure the shrimp is just cooked through, 1-2 minutes. Finally add the sauce, stirring to combine. Remove the pan from the heat and stir in the sliced green part of the green onions. Serve immediately.
If you sub in soy sauce, I’d start with less than what’s called for and work up to taste as soy sauce is saltier than coconut aminos.
Keywords: Paleo friendly, Whole30 option, dairy free, gluten free, grain free