Maria .Recipes Keto Enthusiast, Indian Food Lover

Fried "Rice"

Another great way to use the cauliflower “rice”: make chinese fried rice! It was a huge hit with my guests :)

  • 1/2 cup processed cauliflower or 3 cups (360g) of cauliflower rice
  • 180g g shrimp (I buy frozen raw shrimp and thaw)
  • 40 g boiled green peas (mine were canned)
  • 1/2 carrot, cubed (30g)
  • 3 eggs
  • 3 tbsp coconut oil (or 2 of coconut oil and 1 of sesame oil)
  • 2-3 tbsp soy sauce
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste (1-2 cloves)
  • Salt, black pepper
  • 3 tbsp (20g) Spring onion to garnish
  • Process
    1. In a pan with a tablespoon of oil, add the garlic and ginger. After cooking for a minute, add the carrots with a bit of salt and pepper.
    2. Cook on medium heat for about 5 minutes until the carrot is slightly soft. Turn up the heat and add the shrimp.
    3. Cook the shrimp for a couple of minutes and then add the green peas. Cook for one minute.
    4. Add the processed cauliflower, soy sauce, stir very well and cook for a couple of minutes until the cauliflower is soft.
    5. Make a small space in the pan and crack the eggs on it; cook them mixing constantly, then incorporating them onto the rice. Check salt and pepper.
    6. Garnish with spring onion.
  • Nutritional information
    • For half the recipe
      • 403 kCal
      • 10.2 g net carbs, 4.2 g fiber, 12.5 g total carbs
      • 26.3 g protein
      • 28.8 g fat
    • For half the recipe, without carrots and peas
      • 327 kCal
      • 7.4 g net carbs, 3.9 g fiber, 11.3 g total carbs
      • 26.1 g protein
    • 28.8 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.