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Shrimp & Shiitake Cauliflower Fried Rice
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Built by the community using shrimp, cauliflower, shiitake, carrot, onion, garlic, ginger, bell pepper, riced cauliflower
A light but deeply savoury stir-fry that swaps rice for riced cauliflower without sacrificing any of the satisfaction. Juicy shrimp, meaty shiitake mushrooms, sweet carrot and bell pepper all come together in a hot wok with garlic, ginger and soy for a quick, vibrant bowl that feels like a proper takeaway — minus the guilt.
Cooking Ability Level
Prep
15 mins
Cook
20 mins
Serves
2
Difficulty
Easy
Budget
Reasonable
Calories
380
Ingredients
- 300g (10oz) raw shrimp, peeled and deveined
- 400g (14oz) riced cauliflower
- 150g (5oz) shiitake mushrooms, stems removed, caps sliced
- 1 medium carrot, cut into thin batons
- 1 medium onion, finely diced
- 1 bell pepper, finely diced
- 3 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp vegetable oil, plus extra for the shrimp
- 2 eggs, lightly beaten
- Salt and black pepper to taste
1. Pat the shrimp dry with kitchen paper and season well with salt and black pepper.
2. Heat a splash of vegetable oil in a large wok or wide frying pan over high heat until smoking. Add the shrimp in a single layer and cook for 60–90 seconds per side until pink and just cooked through. Remove to a plate and set aside.
3. Add 1 tbsp vegetable oil to the same pan. Add the onion and carrot batons and stir-fry over high heat for 3 minutes until the onion softens and starts to colour at the edges.
4. Add the shiitake mushrooms and bell pepper. Continue stir-frying for another 2–3 minutes until the mushrooms are golden and the pepper has softened slightly.
5. Push everything to the sides of the pan. Add the garlic and ginger to the centre and fry for 30 seconds, stirring constantly, until fragrant. Toss everything together.
6. Add the riced cauliflower and spread it out across the pan. Leave it to sit undisturbed for 1–2 minutes to get a little colour on the bottom, then toss and repeat. Cook for 4–5 minutes total until the cauliflower is tender but not mushy.
7. Push everything to the sides again and pour the beaten eggs into the centre. Scramble gently until just set — about 60 seconds — then fold through the rest of the mixture.
8. Return the shrimp to the pan. Pour over the soy sauce and toss everything together over high heat for 1 minute until well combined and piping hot. Taste and adjust seasoning. Serve immediately.
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Nutrition per Serving
380
Calories
36g
Protein
22g
Carbs
14g
Fat