Name: whole30 cauliflower shrimp fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 medium head of cauliflower - or an 8-ounce bag of cauliflower crumbles; 1/2 lb bacon (slices) (sugar-free/nitrate free suggested); 1/2 lb raw shrimp (peeled, deveined with tails removed); 2 large eggs (whisked); 1/2 pineapple (cored and sliced); 1 inch fresh ginger, peeled and grated (or 1 tbsp dried spice will work too); 3 cloves garlic, minced; 2 medium carrots (diced - about 2 cups); 1 red bell pepper, thinly sliced; 4 stalks green onions (thinly sliced); 1 tablespoon sesame oil; 3 tablespoons coconut aminos; red pepper flakes (to garnish, optional); cilantro (to garnish optional); sesame seeds (to garnish, optional)

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Shrimp fried rice with cauliflower and pineapple, make for a filling whole30, low-carb dinner ready to inhale in just 20 minutes!

My love for fakeout takeout knows no bounds, you guys. Faux-fried-rice is my one of my favorite low-carb, whole30 sides, and cauliflower fried “rice” was my gateway into the world of cauliflower alternatives.

Fresh or Frozen? Whole or crumbles?

A few years ago you’d have to “rice” your own cauliflower by hand or with a food processor, and while the food processor method is Jason’s favorite way to prep cauliflower rice, I am lazy and like convenience, and tend to pick up a bag of already riced cauliflower: sometimes they’re sold as rice and other times, “crumbles” – either will work.

There are times when I say use fresh cauliflower over frozen, but for this easy cauliflower shrimp fried rice, you can use fresh or frozen, without compromising flavor.

This Cauliflower Fried Rice recipe is foolproof! The recipe below calls for shrimp, grilled pineapple, bacon and coconut aminos. But the beautiful thing about a one pot stir fry like this recipe, is that you can customize it however you like! Don’t like bacon? Nix it! Not on a whole30, and want to enjoy a little soy sauce or tamari? You do you, friend. Once you get the jest of this cauliflower rice recipe, you’ll be able to add in whatever your family wants!

What is coconut aminos?

Coconut aminos is a soy-free, wheat free sauce made from coconut sap. It’s dark, rich, and slightly sweet: think similar to a thinner teriyaki sauce. It’s similar to soy sauce or tamari, but it is soy-free and gluten free – making it the perfect replacement for anyone on a whole30, or anyone who can’t have soy.

Coconut aminos also have about 70% less sodium than soy sauce. A quick Google search will let you know that coconut aminos also have 17 amino acids and are rich in B-vitamins, and while that’s great and better than soy sauce, know that you’d have to use A LOT of coconut aminos for the ‘health benefits’ – I just enjoy it as an alternative to soy sauce, personally.

Plus the natural sweetness is perfect for any stir-fry, marinade or dressing!

How to make this recipe:

Buy a 16-ounce bag or cauliflower crumbles. Or to make your own: cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice.
Add bacon to cold skillet, turn heat to medium-high and cook bacon until done. Transfer to a paper towel lined plate. Once cooled, roughly chop bacon.
Using leftover bacon grease, add the shrimp to skillet in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through. Transfer shrimp to a large plate and set aside. Add two large eggs and quickly scramble, remove from skillet. Grill pineapple rings, remove from heat and set aside.
Add garlic and ginger and cook, stirring constantly, about 1 minute. Add stir-fry veggies with cauliflower rice. Stir-fry until the vegetables are tender, about 2-3 minutes.
As the vegetables cook, whisk coconut aminos and sesame oil together in a small bowl. Stir the sauce and shrimp and bacon, into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with additional soy sauce if desired.

A wok is best to make any stir-fry at home; with their rounded bottoms, heat distributes more evenly. That being said, if you’re trying to get this cauliflower fried rice on the dinner table and don’t own a wok, and/or don’t have time to dig out your wok, any deep, heavy skillet will work for this cauliflower fried rice recipe. I use a deep skillet often when I’m just trying to get dinner on the table to make Cauliflower Chicken Fried Rice.

This Whole30 Cauliflower Shrimp Fried Rice makes for easy meal prep, and perfect leftovers! Enjoy