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Low Carb Shrimp Mock Fried Rice


Recipe courtesy George Stella /

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Rate this recipe 4.5/5 (11 Votes)


  • 2 cups raw cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons finely diced red bell pepper
  • 4 tablespoons thinly sliced scallions
  • 1/2 cup cooked salad shrimp
  • 1/4 teaspoon minced fresh garlic
  • 3 tablespoons soy sauce
  • 3 large eggs, beaten
  • Salt to taste, if needed.


Servings 4
Preparation time 15mins
Cooking time 23mins
Adapted from


Step 1

1. Grate the fresh cauliflower using the largest holes of a cheese grater. You can also use a food processor fitted with a grating blade.

2. Heat the oil in a large skillet over medium-high heat. Add the bell pepper and 3 tablespoons of the green onions, and cook for 1 minute.

3 Add the cauliflower, shrimp, and garlic and cook, stirring constantly, for 4 to 5 minutes until the cauliflower is tender.

4 Add the soy sauce and stir. Add the eggs to one corner of the pan but don’t stir for 1 minute. This allows the eggs to cook for a bit, which will prevent them from completely breaking up and disappearing into the mix.

5 As soon as the eggs are soft-cooked, remove the skillet from the heat and gently fold the eggs into the mixture. Add salt or more soy sauce to taste and serve garnished with the remaining 1 tablespoon of green onions.

It’s completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.

Calories:180 |Fat: 11g | Protein:16g |Fiber: 1.5g |Net Carbs:3g


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