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Shrimp Fried "Rice"

A healthier take on traditional Thai fried rice

PREP TIME | 10 mins

COOK TIME | 15 mins



1 tbsp sesame oil 2 cups shrimp, peeled and deveined 2 large eggs, whisked 4 green onions, sliced 3 gloves of garlic, minced 1/2 tbsp fresh ginger, minced 1 cup carrots, peeled and diced 1/3 cup red bell pepper, diced 1 cup peas

1 & 1/2 cup cauliflower rice (*see note below)

1 cup cooked jasmine rice, cold 2 tbsp low sodium- soy sauce Salt and pepper to taste

Fresh Herbs (Basil, Parsley or Cilantro)

Lime wedges

*Note. To make cauliflower rice, place a head of cauliflower in a blender or food processor and pulse until broken down into fine "rice" size pieces. Strain the excess water using a cheesecloth or hand towel.


1. In a large pan, heat the oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 3 minutes or until shrimp are pink. Remove from the pan and set aside.

2. In the same pan lower the heat and add the eggs. Scramble for a couple minutes or until cooked. Remove from the pan and set aside.

3. Add more oil to the pan if needed and add the green onion, garlic and ginger and cook for 1 minute or until fragrant. Then add the carrots, peppers and cook for 3 minutes until crisp tender.

4. Add the peas, cauliflower rice and jasmine rice and stir to combine. Continue to cook for 4 more minutes stirring occasionally.

5. Stir in the cooked eggs, shrimp and soy sauce and add more seasoning if needed.

6. Garnish with fresh herbs and lime juice. Serve immediately.


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