BHA & BHT Free Paleo Orange-Garlic Shrimp Cauliflower Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

4.8

(30)

BHA & BHT Free Paleo Orange-Garlic Shrimp Cauliflower Fried Rice

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp avocado oil, divided
½ tsp salt
¼ tsp black pepper

For the orange-garlic sauce

½ cup fresh orange juice (from about 2 navel oranges)
1 tsp orange zest
3 tbsp coconut aminos
1 tbsp honey
1 tbsp rice vinegar
1 tsp arrowroot starch
½ tsp red pepper flakes

For the shrimp

1 ½ lbs large shrimp (21–25 count), peeled and deveined
½ tsp salt
¼ tsp black pepper
1 tbsp avocado oil
4 cloves garlic, minced
1 tsp fresh ginger, grated

For the stir-fry

1 cup frozen peas
2 medium carrots, diced small
3 large eggs, beaten

For serving

3 green onions (green tops only), thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice will char rather than steam.
2
In a small bowl, whisk together the orange juice, orange zest, coconut aminos, honey, rice vinegar, arrowroot starch, and red pepper flakes until the starch is fully dissolved. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!