Keto Cauliflower Fried Rice with Eggs and Shrimp

Why You’ll Love This Recipe

• Fast, weeknight-friendly takeout fix in under 30 minutes.
• Keto and gluten-free, thanks to cauliflower rice and coconut aminos.
• Big savory flavor with crisp-tender “rice,” sesame, and scallions.
• Flexible: make it with ham or shrimp, or swap in your favorite protein.

Grocery List

• Produce: 1 head cauliflower, scallions, garlic, fresh ginger (optional), lime (optional)
• Dairy: Eggs, unsalted butter (optional)
• Pantry: Diced ham or shrimp, avocado oil, coconut aminos, rice vinegar, toasted sesame oil, toasted sesame seeds, kosher salt, white pepper, red pepper flakes (optional)

Full Ingredients

For the Fried “Rice” Base

• 6 cups riced cauliflower (from 1 medium head; about 1.5 lb), well dried
• 2 tbsp avocado oil, divided
• 3 large eggs, lightly beaten with a pinch of salt
• 1 tsp unsalted butter (optional, for richer eggs)

Protein (choose one)

• 1 cup diced ham (about 5 oz), patted dry
• OR 8 oz small shrimp, peeled, deveined, patted dry

Aromatics

• 4 scallions, thinly sliced (whites and greens divided)
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger (optional)

Sauce

• 2.5 tbsp coconut aminos
• 1 tsp rice vinegar
• 1/2 tsp white pepper
• Pinch red pepper flakes (optional)

Finish & Garnish

• 1 tsp toasted sesame oil
• 2 tsp toasted sesame seeds, plus more to taste
• Kosher salt to taste
• Lime wedges for serving (optional)

Step-by-Step Instructions

Step 1: Rice and dry the cauliflower

Remove leaves and core from the cauliflower. Cut into florets and pulse in a food processor until rice-sized (work in batches so you don’t puree). Alternatively, use store-bought riced cauliflower. Spread the “rice” on a clean towel and pat very dry. Dry cauliflower sears better and won’t steam out.

Step 2: Mix the sauce

In a small bowl, whisk together coconut aminos, rice vinegar, white pepper, and red pepper flakes (if using). Keep it near the stove so you can add it quickly when the pan is hot.

Step 3: Scramble the eggs

Heat a large wok or 12-inch skillet over medium-high until hot. Add 1 tsp avocado oil and the butter (if using). Pour in the beaten eggs and scramble just until softly set, 30–60 seconds. Transfer to a plate.

Step 4: Sear the protein

Add 1 tbsp avocado oil to the hot pan. For ham: cook 2–3 minutes, stirring occasionally, until lightly browned at the edges. For shrimp: season lightly with salt, then cook 1–2 minutes per side until opaque with a golden sear. Transfer to the plate with the eggs.

Step 5: Bloom aromatics

If the pan looks dry, add the remaining oil. Add scallion whites, garlic, and ginger. Stir-fry 30–45 seconds until fragrant—avoid browning the garlic.

Step 6: Stir-fry the cauliflower

Add the riced cauliflower and 1/4 tsp kosher salt. Spread it in an even layer and let it sear undisturbed for 60–90 seconds to develop color, then stir. Repeat for 4–6 minutes total, until crisp-tender with a few browned bits. You’re aiming for distinct grains, not soft cauliflower.

Step 7: Sauce, finish, and serve

Return the eggs and protein to the pan. Pour in the sauce and toss for 1–2 minutes until everything is hot and glossy. Drizzle with toasted sesame oil, stir in scallion greens, and sprinkle with sesame seeds. Taste and adjust: a pinch more salt or a splash of coconut aminos or vinegar as needed. Serve immediately with lime wedges if you like a bright finish.

Pro Tips

• Dry equals crispy: Pat cauliflower dry and avoid covering the pan. Moisture is the enemy of “fried rice” texture.
• Use high heat and a wide pan so the “rice” can sear instead of steam.
• Don’t overcook the eggs—soft scramble them; they’ll finish in the pan later.
• Pat shrimp or ham very dry for better browning and flavor.
• Season at the end: coconut aminos are salty-sweet; add extra salt only after tasting.

Variations

• Garlic-Chili Shrimp: Add 1 extra clove garlic and 1 tsp chili-garlic sauce with the aromatics.
• Smoky Ham & Bacon: Replace half the ham with crisped bacon; add 1/4 tsp smoked paprika with the sauce.
• Vegetarian: Skip ham/shrimp; sear 7 oz extra-firm tofu cubes until golden and proceed.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a hot skillet 3–4 minutes or microwave in 45-second bursts, stirring between. For best texture, store the sesame oil and sesame seeds separately and add after reheating. Freeze up to 2 months; thaw overnight and re-crisp in a skillet. Prep-ahead: rice the cauliflower and slice aromatics up to 3 days in advance; keep them dry and chilled.

Nutrition (per serving)

Approximate, with sesame seeds and oils: Shrimp version: 225–235 kcal; 8–9 g net carbs; 17–20 g protein; 12–13 g fat. Ham version: 240–260 kcal; 8–9 g net carbs; 15–17 g protein; 14–16 g fat. Values vary with brand of coconut aminos and protein choice.