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Week of 9/22/25

Okonomiyaki Fried Cauliflower Rice
with shrimp / eggs / nori

Active: 25 Total: 25
Original GF Paleo Vegetarian
Okonomiyaki Fried Cauliflower Rice

Okonomiyaki, a Japanese vegetable pancake piled high with toppings, is a crowd-pleasing dish that tastes best when cooked to order. We've captured the essential flavors of this beloved dish in an easy-to-execute fried cauliflower rice, so you can enjoy it any time you have a craving.
Smarts: Bonito flakes are tissue-thin shavings of dried fish. Look for them (along with nori) in Asian markets or online. They’re worth seeking out for their mellow umami flavor, not to mention the fun way they ‘dance’ when spread over the hot cauliflower rice!

Tags
Low Calorie, Quick and Easy
Proteins
Eggs, Shellfish
Cuisines
Asian - Japanese
Save recipe
21

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Okonomi Sauce:
  • Bragg's / coconut aminos - 3 Tbsp
  • Tomato paste - 2 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Honey - 1 Tbsp
  • Fish sauce - 2 tsp
  • Vinegar, rice - 2 tsp
Okonomiyaki Fried Cauliflower Rice:
  • Shrimp, peeled and deveined - 8 oz
  • Nori - 1 sheet , finely chopped or shredded (1 sheet = ~1/4 cup; sub crumbled seaweed crisps or furikake)
  • Green onions - 4 stalks , chopped, green and white parts combined
  • Eggs - 4
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Coleslaw mix - 12 oz
  • Bonito flakes (opt) - for serving
  • Mayonnaise, paleo-friendly - 2 Tbsp
  • Hot sauce (opt) - for serving

Prep

  1. Shrimp - Thaw if frozen and pat dry.

  2. Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together aminos, tomato paste, sesame oil, honey, fish sauce, and vinegar. (Can be done up to 5 days ahead)

  4. Nori - Use kitchen shears or a knife to finely chop the nori. Store in an airtight container. (Can be done up to 5 days ahead)

  5. Green onions - Prep as directed. (Can be done 1 day ahead)

  6. Eggs - Whisk eggs.

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Make

  1. Heat a wok or large skillet over medium heat with first portion of cooking oil. Pour in eggs and scramble until just set. Transfer to a bowl and set aside.

  2. Return wok to the stove and increase heat to medium-high. Add second portion of cooking oil and add coleslaw mix to heated oil with a pinch of salt. Stir fry for 1 to 2 minutes to get it started cooking.

  3. Add shrimp to the wok and continue to stir fry until shrimp is opaque and cooked through, 3 to 4 minutes.

  4. Fold in green onions, cauliflower rice, eggs, and about half of the chopped nori (reserve the rest for serving).

  5. Pour in about two-thirds of the stir fry sauce (reserve the rest for serving). Toss everything together until evenly coated with sauce and heated through.

  6. Divide fried cauliflower rice between serving plates. Top portions with reserved nori and bonito flakes (if using).

  7. Drizzle mayonnaise and reserved stir fry sauce over each serving, along with some hot sauce (if using). Enjoy!

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