Print

Quick Keto Cauliflower Fried Rice

A white bowl filled with colorful cauliflower fried rice, mixed with scrambled egg, carrots, peas, and topped with green onions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this healthy, low-carb cauliflower fried rice in under 20 minutes. It tastes like takeout but uses cauliflower instead of traditional rice, making it a perfect weeknight dinner.

Ingredients

Scale
  • 1 tablespoon avocado oil or sesame oil
  • 1 cup diced protein (chicken, shrimp, or tofu), optional
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 bag (12 oz) frozen riced cauliflower
  • 1/2 cup mixed frozen vegetables (peas and carrots)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the avocado or sesame oil in a large skillet or wok over medium-high heat. If using protein, add it now and cook until browned and cooked through. Remove the protein and set it aside.
  2. Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
  3. Add the frozen riced cauliflower and frozen mixed vegetables to the skillet. Stir constantly and cook for 5 to 7 minutes until the cauliflower is tender and any excess moisture has evaporated.
  4. Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble the eggs until just set, then mix them into the cauliflower.
  5. Return the cooked protein to the skillet, if using.
  6. Pour the soy sauce or tamari, toasted sesame oil, and white pepper over the mixture. Stir everything together well to coat evenly. Cook for 1 more minute.
  7. Remove from heat. Garnish with sliced green onions before serving immediately.

Notes

  • For a gluten free fried rice alternative, use tamari instead of soy sauce.
  • If you prefer a richer flavor, add 1 teaspoon of oyster sauce along with the soy sauce.
  • You can use fresh cauliflower, pulsed in a food processor until it resembles rice, but ensure you sauté it longer to remove moisture.

Nutrition