cauliflower shrimp fried rice


  • 10 shrimp, peeled and deveined 

  • ½ cup brown rice*

  • 1 cup water

  • ½ onion, chopped

  • 2 cups grated cauliflower (or cauliflower “rice” if you buy it ready-made)

  • 1 grated carrot

  • ½ cup frozen peas

  • 2 cloves garlic, minced

  • 1 tbsp avocado oil

  • 1 tsp sesame oil

  • 1 egg, whisked 

  • Salt and pepper to taste

  • Garnish: green onions, cilantro and sesame seeds

    *Note: rice is optional; you can add another cup of grated cauliflower if you prefer to make this recipe totally grain free


  • 3 tbsp tamari sauce

  • 1-2 tsp chili paste or hot sauce (optional; can add more or less to taste)

  • 2 tsp sesame oil

  • Splash rice wine vinegar



make it

  1. Start by cooking your rice: add the water and brown rice to a pot with a pinch of salt. Cover and bring the water to a boil; reduce down to a simmer and continue cooking until all the water has been absorbed. When rice has finished cooking, fluff with a fork and set aside.

  2. When the rice is almost finished cooking, heat a large frying pan or cast iron pan on medium-high heat. Season both sides of the shrimp with a bit of salt and pepper. When the pan comes up to temperature, add the avocado oil and the shrimp. Let the shrimp cook for a couple of minutes on each side- depending on how big your shrimp are (usually takes about 2-3 minutes per side). Once shrimp are fully cooked, remove from the pan and set aside.

  3. In the same pan that you cooked the shrimp in, add the sesame oil and the onions. Cook the onions on medium heat until they just turn translucent. Add the grated cauliflower and carrots and season with a pinch of salt and pepper. Stir the veggie mixture every few minutes. Once the cauliflower and carrots are soft (takes about five minutes), add the garlic and peas and cook until just soft.

  4. While the veggies are cooking, prepare the sauce. Add all sauce ingredients to a small bowl and whisk well to combine. Taste and adjust any ingredients to your preferences as needed.

  5. Once the veggies are soft, add the brown rice and the shrimp to the frying pan. Stir to combine everything, then pour the sauce over. Mix well so that everything gets coated in the sauce. Next pour the egg over and stir to coat. Let the rice mixture sit for a few minutes to cook the egg. 

  6. Once the egg has cooked into the rice, give the mixture one more stir before serving. Top your fried rice with green onions, cilantro and a sprinkle of toasted sesame seeds. 

    Prep tip: start cooking the shrimp and veggie mixture once your brown rice is cooked or almost done. Brown rice takes about 30 mintues to fully cook and the shrimp and veggies won’t take long! To avoid having your veggies sit while the rice cooks, it’s best to get the rice going first and begin the rest when it’s done. When the rice is cooking, you can get all the other veggies prepped and make the sauce!

This is one of those recipes that I first made without having a real plan for. We needed something quick for dinner and the idea of fried rice just popped into my head. I just used the veggies that I had in my fridge at the time! I had no idea that this recipe was going to be as delicious as it turned out to be.

I posted a quick story on my Instagram when I was first making it and I got so many messages and responses- so many people were really excited about it and requested I do a recipe post!

This recipe is an easy one to throw together and it makes a great weeknight meal. Shrimp is such a great protein to have on hand; I like having a bag of them in the freezer for quick meals in a pinch. They thaw out quickly in cold water, and they cook in no time.

Cauliflower rice is a really great veggie to have prepped for the week. In it’s “riced” form it cooks in minutes, which makes it a great veggie staple for the week. It makes a great base for so many different dishes and it really does work well as a rice substitute! I’m not suggesting you need to be cutting out complex carbohydrates like brown rice from your diet (because we don’t need to be afraid of carbs!); but what I do suggest is adding in more vegetables whenever you can. I love doing recipes like this one that have a nice combination of carbohydrates and veggies! You get all the satisfaction that you need from the brown rice, and it’s a great way of getting more vegetables into your diet as well.

What I really love about this dish is that is satisfies all takeout food cravings, while still providing you with a good few servings of veggies. If you’ve been following me for a while, you know my favourite types of recipes to create are the ones that are just better-for-you versions of your favourite foods.

I get so excited when I can create recipes that are super delicious and never compromise on taste, while still being really good for you! This fried rice recipe is the perfect example of what I’m always talking about: keep your food simple, delicious and nourishing. With recipes like this one, it’s easy to fall in love with eating healthy!