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Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper

Low-Carb Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper
  • Category

    Main Dish

  • Cusine



1/2 head cauliflower, cut into pieces and pulsed in food processor or grated until it resembles pieces of rice

1/2 onion, chopped small

4-6 peeled garlic cloves

4-6 slices ginger root

4 green onions, sliced in 1/2 inch diagonal pieces

2 T soy sauce

2 tsp. Asian sesame oil

1 egg, beaten well

1 cup thinly sliced sugar snap peas

1/2 red bell pepper, chopped into 1/2 inch pieces

4 oz. cooked shrimp, cut into pieces

1 T + 2 tsp. high smoke point oil


It’s very important to have all the ingredients chopped and prepped before you start to stir-fry. You may want to read The Principles of Chinese Cooking if you’re not experienced with stir-fry cooking. Cut the cauliflower in half, cut out the core and discard, and cut half the cauliflower into chunks, saving the rest for another use. Put the cauliflower pieces into a food processor fitted with a steel blade and pulse until the cauliflower is chopped into small pieces resembling rice. If you don’t have a food processor you can grate the caulflower on the large side of a cheese grater. Chop the onion into 1/2 inch pieces, peel the garlic cloves, and cut some slices of ginger root. Slice the green onion diagonally into 1/2 inch pieces. Whisk together the soy sauce and sesame oil, and beat the egg. Slice the sugar snap peas diagonally into thin slices until you have 1 cup sliced sugar snap peas and chop the red bell pepper into 1/4 inch pieces. Cut the shrimp into bite-sized pieces Heat the pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds, or until it sizzles if you add a drop of water. Add the garlic cloves and ginger slices and cook just until they are fragrant, then remove. Add the chopped onion and cook 2-3 minutes, stirring often, until the onion is starting to get slightly brown on the edges. Add the chopped cauliflower and stir fry 2-3 minutes. Remove cauliflower to a plate. Add 2 tsp. more oil and heat until it sizzles if you add a drop of water. Add the sugar snap peas and red bell pepper and stir-fry about 2 minutes. Push vegetables to the side of the wok and add the egg, using a wooden spoon to stir and break it apart until it’s cook and resembles chopped scrambled egg. Put the cauliflower back into the wok and heat about 1 minute. Add the shrimp and about 3/4 of the green onion pieces and cook 1-2 minutes, just long enough to heat the shrimp. Add the soy-sesame mixture and stir fry until all the ingredients are coated with it, about a minute more. Serve hot. I was pleasantly surprised how good this was after it had been in the fridge overnight, and the leftovers made a great breakfast but I don’t recommend doubling the recipe unless you have a really huge wok or frying pan!.