Cauliflower Fried Rice

This flavorful creation is full of delicious veggies, loaded with protein and low in carbs! (grain free, naturally gluten free, & paleo)

One of the best things about this recipe aside from being full of flavor is the ability to use any veggies you have left over in your fridge to make meals for the next few days – almost anything goes!


IMG_30951 head of Cauliflower

1lb of shrimp deveined and peeled (any lean meat or fish will do)

1/2 cup egg white

1 cup diced bell peppers

1/2 diced medium sweet onion

1 carrot (peeled & diced)

1 cup sliced mushrooms  (shitake, white, portabella)

1/2 cup chopped cilantro

1 medium peeled & diced zucchini

1TSP coconut oil

1/2 cup Bragg’s Aminos

1 teaspoon chopped garlic


Cut Cauliflower into IMG_3096small pieces and place in food processor until florets look like rice (be careful not to make it too small) *if you don’t have a food processor you can dice it by hand until very small piece the size of rice

In a small sauté pan cook diced shrimp in coconut oil and set aside

In separate pan cook egg whites and set aside

In a very large sauté pan or wok coated with cooking spray throw in all of the diced veggies (NOT The cauliflower)

Once veggies have slightly browned add in shrimp , chopped cauliflower and egg whites, garlic & cilantro

Add Bragg’s amino’s and stir until all of the ingredients are mixed together and lightly coated in sauce.

Let cool and store or portion for your daily meals

1 serving is about 1 cup IMG_3306

Calories (varies depending on veggies used) – 210

F, 8.3, P 21, C, 13