Choline-Rich Recipes: Veggie "Fried" Rice with Shrimp

A comforting classic, reimagined with the kind of nourishment that actually supports you through every stage of your hormonal and reproductive journey. This pregnancy-safe, Veggie “Fried” Rice with Shrimp is packed with protein, vibrant vegetables, and nearly 225 mg of choline per serving—a nutrient essential for brain development in pregnancy and cognitive health long after.

Shrimp and eggs bring a naturally high choline content, while cauliflower rice, cabbage, and onions add fiber and phytonutrients to keep digestion steady and energy balanced. The combination of coconut aminos and sesame oil gives you all the flavor of takeout fried rice, but with a lighter, more nutrient-dense profile that comes together in one pan.

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Veggie "Fried" Rice with Shrimp

Ingredients:

Makes 2 servings

• ½ cup chopped onion
• 1 cup frozen cauliflower rice
• 1 cup shredded cabbage (colelsaw mix)
• 1 egg
• 8 oz thawed shrimp
• 1 cup rice
• 2 tablespoons coconut aminos
• 2 tablespoons sesame oil

Directions:

1. Heat pan over medium heat with 1 tablespoon sesame oil.

2. Sauté onions for 2-3 minutes until softened.

3. Add cauliflower rice (straight from frozen), cabbage, and 1 tablespoon coconut aminos. Sauté for 5-6 minutes until vegetables are tender.

4. Add shrimp and cook 3-4 minutes until pink and cooked through.

5. Push half the mixture to one side of the pan (or remove to a plate temporarily).

6. In the cleared space, add rice, remaining 1 tablespoon each of coconut aminos and sesame oil. Stir-fry for 2-3 minutes.

7. Push rice to the side and crack egg into the pan. Scramble quickly, then mix everything together.

8. Return reserved vegetables and shrimp to pan if removed. Toss everything together for 1 minute.

9. Drizzle with additional sesame oil if desired.