The Best Low Carb Shrimp Fried Rice

I’m baaaaackkkkk! I know I’ve been radio silent for the past month, but work’s been totally crazy! {Did ya know? I own a tech startup for romance book lovers} Annnnnd, I bought a motorcycle and have been taking advantage of the gorgeous summer weather. Here in Chicago, you’ve got to enjoy it while you can!

BUT I’ve been taking pictures and notes over the past month of all of my new #fuelinghack and #leanandgreen recipes and can’t wait to share them with you! First up, THE BEST shrimp {you can always swap out proteins if you don’t like shrimp} FRIED RICE I’ve ever tried! I found the “rice” combo from Instagrammer @angel619sd and it’s AMAZING—so good, you won’t even know the difference! I then worked it into the perfect L&G. I don’t often like to use up all three condiments on one L&G, but trust me, it’s worth it! I hope you love it!

Equals 1 Lean, 3 Greens, 1 Healthy Fat and 3 Condiments.


• 180g/1 Cup of riced cauliflower {2 Greens}

• 113g/.5 Cup of shirataki rice {1 Green}

• 4.6 oz shrimp {2/3 Lean}

• 1 egg {1/3 Lean}

• 1 tablespoon of soy sauce {1 Condiment}

• 1/4 a teaspoon of ginger {1/2 Condiment}

• 1/2 teaspoon of minced garlic {1/2 Condiment}

• 1 tablespoon of rice wine vinegar {1 Condiment}

• 1 tsp sesame oil {1 Healthy Fat}


To make the rice, I generally use pre-made frozen cauliflower rice. I cook it in the microwave first and then fully drain—the drier the better. Then measure out your 180g/1 Cup and put aside. Then, put one package of shirataki rice in a fine sieve or colander and rinse well in cold water. Then place in a dry, non-stick pan on medium high heat and stir well until the rice firms up and the water has all evaporated. Add the cooked cauliflower rice and continue stirring on medium high heat until any remaining moisture has evaporated.

Note: the brand I use, Skinny Pasta, comes out to 154g after it’s rinsed. You can either remove 41g or cook the entire package. It’s not a perfect Green if you use the entire package though, so just be aware. It’s about 1/3 extra Greens. I used it all because I know that some of the 41g will cook off in the pan.

After the rice is ready, turn the heat down to medium and make a small well in the center and add the oil. Once heated up, put in the garlic and ginger and stir it around in the oil. Be sure NOT to burn it. If you need to turn the heat down even more, that’s totally ok. Once those are heated up, add the soy sauce and rice wine vinegar and mix everything together. 

Then, toss in your cooked shrimp, one scrambled egg, and mix together. The entire batch is yours to eat and it’s a HUGE portion. This is one of those meals you’ll probably want to split into two. 

I topped mine with a sprinkle of chopped scallions, sesame seeds, and sriracha for the picture, but none of that is necessary whatsoever. 


PS. Because of the egg, you only need one Healthy Fat

4 thoughts on “The Best Low Carb Shrimp Fried Rice

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