Anyone else LOVE Chinese food?! I would say this is probably the thing that I miss the most when it comes to foods that I can’t have anymore. But luckily with a recipe like this- you CAN have all the flavors without any of the MSG, soy sauce, gluten, or additives! This is also Whole30 friendly and couldn’t be easier to make – a perfect 15 minute weeknight meal. My kids loved this, too – WINNING!

I used a combination of 1 bag frozen caulirice, 1 bag frozen caulirice/peppers/onions from Sprouts, and 1 bag frozen carrots/peas. You can use any variation of frozen or fresh chopped veggies, though!

Also- If you are a Costco member, they now sell HUGE bottles of Coconut Aminos. Add it to your list next time! So awesome.

I also left the scrambled egg out of these pictures since I knew the kids wouldn’t eat it with them in there. But I personally love egg in this dish.

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Paleo Shrimp Fried Rice

A Whole30 & grain free version of your favorite Chinese takeout dish - gluten free, soy free, and MSG free! 
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  • 2 bags frozen cauliflower rice, I like this better than fresh - it doesn't get as mushy!
  • 1 bag frozen carrot/peas mix
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 egg
  • 1 bag frozen (or fresh) shrimp, I like the bag of raw/tail-on frozen shrimp from Trader Joe's
  • 2 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fish sauce
  • 1/4 cup coconut aminos
  • chopped green onions, for garnish


  • Thaw and remove tails from shrimp. Heat a large skillet over medium high heat and add 1 tbsp sesame oil. When hot, add shrimp and cook for ~ 2 mins each side with a bit of salt & pepper. Remove from the pan. 
  • Add the remaining 1 tbsp sesame oil to the pan and add in the frozen cauliflower, carrots, peas, onion, and garlic. Saute/cook until heated through, about 5-7 minutes. 
  • Push the veggies to one side of the pan and use the other side to scramble your egg. Crack it and use a spatula to quickly scramble/cook the egg, then mix it all together. Add the shrimp back into the pan along with the remaining ingredients. Stir and bring to a boil, and cook an additional 2-3 minutes or until any extra liquid cooks off. Serve and enjoy!