Whole30 Vegetable and Shrimp Fried Rice

Transform your weeknight dinners with this Whole30 Vegetable and Shrimp Fried Rice, a healthier, flavor-packed twist on the takeout classic. Loaded with tender shrimp, vibrant vegetables like carrots, zucchini, and bell peppers, and nutrient-rich cauliflower rice, this dish delivers bold flavors without the grains or added sugars. Coconut aminos and sesame oil provide a savory, umami-rich seasoning that ties everything together, while a quick scramble of eggs adds classic fried rice texture. Perfectly balanced and ready in just 30 minutes, this gluten-free and dairy-free recipe is a must-try for anyone following a Whole30, paleo, or low-carb lifestyle. Garnish with fresh green onions for an extra pop of flavor and color, and savor a wholesome, restaurant-quality meal made right at home.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 cup carrots, diced
• 1 cup zucchini, diced
• 1 medium bell pepper, diced
• 3 stalks green onions, thinly sliced
• 3 cloves garlic, minced
• 2 eggs, whisked
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 2

Add the shrimp to the skillet and season with a pinch of salt and black pepper. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from the pan and set aside.

Step 3

In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.

Step 4

Add the diced carrots, zucchini, and bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 5

Push the vegetables to one side of the skillet, and pour the whisked eggs onto the empty side. Scramble the eggs, cooking until just set, and then stir them into the vegetables.

Step 6

Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs. Cook for 3-4 minutes, or until the cauliflower rice is heated through.

Step 7

Drizzle the sesame oil and coconut aminos over the mixture. Stir well to coat all the ingredients evenly.

Step 8

Return the cooked shrimp to the skillet and mix to combine. Allow everything to heat through for 1-2 minutes.

Step 9

Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.

Step 10

Garnish with the sliced green onions before serving.

Nutrition Facts

Serving size	(1661.8g)

Amount per serving	% Daily Value*
Calories	1308.8

Total Fat 55.6g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 1227.3mg	0%
Sodium 2886.6mg	0%
Total Carbohydrate 72.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 38.7g
Protein 138.2g	0%

Vitamin D 80IU	0%
Calcium 617.5mg	0%
Iron 8.2mg	0%
Potassium 3770.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 41.1%

Carbs: 21.6%