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
- In a skillet, heat 2 teaspoons of the vegetable oil over medium-high heat.
- 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.
- Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
- 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.
- 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.
- 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.
- 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.