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Shrimp Cauliflower Fried “Rice” with Black Sesame Seeds

5.0 from 1 vote

I’ve been craving a good fried “rice” recipe, and wanted to try one with cauliflower rice. It’s been a while since we’ve had a good fried rice around here, and it was time!

Why This Recipe Works

I like this recipe in particular for winter because it uses several ingredients that help support our body during the colder months. In traditional Chinese medicine winter is the time to care for your kidney energy, and we can do that through certain foods that we eat.

I made this one with cauliflower rice to keep it nice and light, and added shrimp and extra veggies with a basic coconut aminos sauce. Stir fry dishes are typically quick-cooking and simple, making it perfect for a well-rounded weeknight meal.

The Ingredients

For this recipe I used shallots, garlic, and ginger for a bit of a zing, then tossed in the asparagus, carrots, and cauliflower rice.

Mung bean sprouts, water chestnuts, black sesame seeds and cilantro come in at the very end but in my opinion are the stars of the show. They really make the meal “pop” in terms of color and flavor, and they pack a huge nutritional punch. They are all highly nutritious and detoxifying.

The Mung bean sprouts, which have a slightly nutty flavor, are very high in vitamins c and k, as well as minerals and fiber. They also boast a nice amount of iron and folate. I like to add these to the pan at the end so they are just slightly warmed and get a light coating of the sauce.

The cauliflower rice is a time-saver if you purchase it frozen and already riced for you; Costco sells these in individual bags, which I love (pictured below at top-right). They also sell high-quality frozen shrimp which I also used here.

My favorite way to eat asparagus is to sauté it, hands-down. It’s quick, it’s never soggy, and it always comes out the perfect texture. I love when it tastes fresh and is still firm, which is exactly how it turns out in this stir-fry recipe. The carrots come out the same way here; perfect flavor and texture!

How to Make This Recipe

You begin this recipe by preparing your sauce in a bowl; then, set aside. Next, you sautee the vegetables, then transfer them all over to a large bowl. You can use the same pan to cook the shrimp. (I’m all about trying to minimize the amount of cookware so that there’s less cleanup!)

These shrimp from Costco are delicate and flavorful, and they cook fast! About a minute per side and they’re done. I push them to the side, and next comes the classic scrambled eggs, stir-fried right into the pan.

Once the eggs are all cooked up I toss the cooked veggie mixture right back into the pan and add my coconut aminos sauce, which is just coconut aminos with a bit of rice vinegar and coconut sugar. Next comes the water chestnuts and Mung bean sprouts, just long enough to warm them. I add some salt and pepper to taste, and then into the bowls it goes!

I top the bowls off with cilantro and black sesame seeds, which adds extra flavor and beautiful color. Don’t forget, we eat with our eyes, too! I find when I add in colors like this at the end, my kids are much more interested in trying the dish – and even helping put the finishing touches on it, too.

Frequently Asked Questions

Question: Can I use other vegetables in this recipe?

Answer: Absolutely! That’s why I love stir-fry dishes: anything goes. See what you have in your fridge or what’s fresh at the market, and use that instead.

Question: I like spice. Can I add it in?

Answer: Yes, definitely. Since we ate this as a family I didn’t add a heavy spice, but you can add a bit of cayenne pepper in at the end and just toss to coat. Greg and I just drizzle a bit of sriracha sauce on top of our bowls before we eat it and it’s delicious, but really any type of your favorite spice will do.


This is a really good recipe that even our kids enjoyed! I think you all would love it. And bonus points if you eat it in winter, when it’s a good time to give your kidneys a nice, nourishing boost of good energy.

If you love dinner recipes with clean ingredients, try my Gluten-Free Zucchini Lasagna, my Black Sesame Crusted Salmon, or my Creamy Mushroom Celery Soup. And if you enjoyed this recipe please rate it and leave me a comment telling me how you liked it!

Shrimp Cauliflower Fried “Rice” with Black Sesame Seeds

Recipe by Alessandra Macaluso
5.0 from 1 vote
Difficulty: Easy


Prep time


Cooking time


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  • For the Sauce
  • 1/3 cup coconut aminos

  • 1 tbsp. coconut sugar

  • 1 tbsp. rice wine vinegar

  • For the Main Dish
  • 2 tbsp. avocado oil, divided

  • 2 shallots, diced

  • 3 cloves garlic, minced

  • 1 tsp. dried ground ginger

  • 2 medium carrots, diced

  • 1 bunch asparagus, cut into 1 inch pieces, woody stems trimmed and discarded

  • 1/2 tsp. sea salt

  • 1/4 tsp. fresh ground black pepper

  • cauliflower rice

  • 1 bag shrimp (I purchase bags from Costco)

  • 2 eggs, lightly beaten

  • water chestnuts

  • 1 14 oz can mung bean sprouts

  • black sesame seeds

  • 1/4 cup Cilantro, for garnish (optional)

  • sriracha sauce drizzled on top, to taste (optional)


  • Prepare the sauce. Stir together the coconut aminos, coconut sugar, and rice wine vinegar in a medium bowl. Set aside.
  • Heat 1 tablespoon of oil over medium-high heat. Add the shallots, garlic, and dried ginger, stirring continuously until fragrant (about 2 minutes). Add the carrots and asparagus along with the salt and pepper and cook for 3-5 minutes, until vegetables have softened. Add the riced cauliflower (frozen or fresh) and cook, stirring occasionally, until he cauliflower is defrosted (if frozen) and cooked through (about 7 minutes). Transfer mixture to a large bowl and set aside.
  • In the same skillet, heat 1 tablespoon of avocado oil. Add the shrimp in a single layer and cook until pink and cooked through, about 1 minute per side. Once cooked, push the shrimp over to one side of the skillet. Add the beaten eggs into the skillet on the other side and stir continuously to scramble, about 15 seconds.
  • Pour the vegetable mixture back into the skillet. Add the water chestnuts and mung bean sprouts, and pour the sauce over the top, and stir for about 30 more seconds, until all ingredients are coated with the sauce. Top with black sesame seeds and cilantro, and serve immediately.

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organic mung bean sprouts
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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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