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+ servings
Cauliflower Chicken and Shrimp Fried Rice

Cauliflower Chicken and Shrimp Fried Rice

Cauliflower Chicken and Shrimp Fried Rice recipe is a delicious and satisfying veggie packed meal. Perfect alternative to take-out and healthy eating approach. 
Course Main Dish
Cuisine American/Asian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 316kcal
Author Heather


  • 2 tbsp toasted sesame oil *divided into 4 servings
  • 1/2 large brown onion *about 1 cup diced
  • 1 large boneless skinless chicken breast *sliced into 1/4 inch slices
  • 2 med carrots *about 1 1/2 cups diced
  • 1 large red bell pepper *cut into strips
  • 2 cloves garlic *about 1/2 tbsp minced or crushed
  • 4- 4 1/2 cups riced cauliflower *about 1 1/4 lb whole cauliflower before grating
  • 2 tbsp soy sauce *use Tamari for gluten-free
  • 2 med eggs *whisked
  • 1 cup frozen peas
  • 1 cup frozen baby shrimp
  • toasted cashews *for garnish
  • green onions *chopped for garnish


  • Prepare and cut all veggies and chicken breast. Set aside keeping cut chicken in refrigerator until needed. 
  • Heat a large frying pan over med/high heat with 1/2 tbsp of oil until just heated. Add onion and sauté until soft, about 3 mins. Add cut chicken and continue sautéing until chicken is cooked through, about 5-6 mins. Remove to a separate plate or bowl. 
  • Place pan back on same med/high heat and add another 1/2 tbsp oil. Add diced carrots and sauté until soft, about 5-6 mins. Remove carrots and add to chicken/onion bowl. 
  • Place pan back on heat. Add another 1/2 tbsp of oil and sauté red bell pepper strips until soft, about 5 mins. Remove to chicken/onion bowl. 
  • Place pan on same heat source and 1/2 tbsp oil and garlic. Sauté for 30 seconds and then add riced cauliflower. Stir Well. Add soy sauce and sauté for approximately 5 mins until cauliflower becomes slightly tender. 
  • Make a well is center of cauliflower pan and add eggs. Cook eggs similar to cooking scrambled eggs, slowly incorporating into cauliflower. Once eggs are cooked add in frozen peas, frozen baby shrimp and chicken veggie mixture. Stir well, cover pan and cook for 4-5 mins. 
  • Serve with toasted cashews and green onions. 


*Please use as many organic ingredients as possible* 


Calories: 316kcal | Carbohydrates: 30g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 947mg | Potassium: 1500mg | Fiber: 11g | Sugar: 13g | Vitamin A: 6790IU | Vitamin C: 236mg | Calcium: 164mg | Iron: 4mg