shrimp fried cauliflower riceA garnish of sliced scallions completes a dish from chef Paolo Vasapolli.

Cauliflower a carb-cutting substitution in keto cuisine

Fried rice is certainly a comfort food, but it can pose a challenge for people trying to limit their intake of carbohydrates.

Paolo Vasapolli, executive chef in Food and Catering Services, substitutes cauliflower in his recipe to make it keto-friendly as well as delicious.

Keto Shrimp Fried Rice


  • 3 cups of riced cauliflower
  • 1 tbsp vegetable oil
  • ½ cup onions, finely chopped
  • ½ cup chopped carrots
  • ½ cup red bell pepper, chopped
  • ½ cup frozen peas
  • 2 tsp minced garlic
  • 2 eggs lightly beaten
  • 2 tbsp soy sauce, or more to taste
  • 1 tbsp toasted sesame oil
  • ¾ pounds shrimp, peeled and deveined
  • salt and pepper to taste
  • optional: sliced green onions for garnish


  1. In a skillet, heat 2 teaspoons of the vegetable oil over medium-high heat.
  2. Add the onion and carrot to the pan, cook 3 to 5 minutes or until softened. Stir in the red bell pepper; cook 2 to 3 minutes more. Add the garlic and cook for 30 seconds.
  3. Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
  4. Add a bit of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
  5. Add the cauliflower rice, reserved cooked veggies, and frozen peas to the pan. Stir in the soy sauce and sesame oil and cook until cauliflower has just softened, about 2 or 3 minutes.
  6. Season the shrimp with salt and pepper and add to the pan; cook for 3 to 4 minutes, stirring occasionally, or until shrimp is pink.
  7. Serve immediately, sprinkle with sliced green onions (optional).

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.