Cauliflower Fried Rice

Cauliflower “Fried Rice” with Shrimp (or Chicken)


  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 Tbsp sesame oil
  • 2 egg whites
  • 1 large egg
  • pinch of salt
  • 1/2 small onion, diced fine
  • 1 Tbls. minced ginger
  • 1/2 cup frozen peas and carrots
  • 2 Tbls. minced garlic
  • 5 scallions, diced, whites and greens separated
  • 3 Tbsp Low Sodium soy sauce
  • 2 lb bag of cooked tail off salad shrimp (shredded chicken would be great too)


  1. Remove the core and leaves of the cauliflower. Wash and dry cauliflower.
  2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  3. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
  4. Heat a large saute pan or wok over medium heat and spray with oil.
  5. Add the eggs and cook, turning a few times until set; set aside.
  6. Add the sesame oil and saute onions, ginger, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
  7. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add thawed shrimp and warm through for 3 minutes.
  8. Add the egg then remove from heat and mix in scallion greens.