This fried rice variation uses riced cauliflower instead of traditional rice to lower the calories and carbs. You can adjust the amount of chile-garlic sauce according to taste., January 2021


Credit: Jacob Fox

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Combine broth, soy sauce and chile-garlic sauce to taste in a small bowl. Set aside. Cut shrimp into ½-inch pieces and pat with paper towels until thoroughly dry (if they are wet, they will turn your stir-fry soggy).

  • Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. oil. Add garlic and ginger; using a metal spatula, stir-fry until the ginger is just fragrant, about 10 seconds. Add the shrimp and stir-fry just until they start to turn pink, about 1 minute. Remove to a plate.

  • Swirl in the remaining 1 Tbsp. oil. Add mushrooms and carrots; stir-fry for 1 minute. Add cauliflower, edamame, and the reserved broth mixture. Cover and cook over high heat for 1 minute. Uncover and stir-fry for 1 minute. Return the shrimp to the pan and stir-fry until the shrimp are just cooked through and vegetables are tender-crisp, about 1 minute. Sprinkle with cilantro.


To make your own riced cauliflower, pulse 1 pound of halved cauliflower florets in a food processor until it forms rice-size pieces, 3 to 5 pulses. You should have about 4 cups.


14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts

about 1½ cups
219 calories; fat 10g; cholesterol 91mg; sodium 326mg; carbohydrates 14g; dietary fiber 5g; protein 19g; sugars 5g; saturated fat 1g.