Keto Cauliflower Fried Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
6
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Calories
109 kcal
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Course
Side Dish, Main Course
Keto Cauliflower Fried Rice
Description
Keto Cauliflower Fried Rice transforms cauliflower into rice-sized grains by pulsing in a food processor, which preserves some texture without becoming mushy. The dish starts by stir-frying diced peppers, grated ginger, minced garlic, and the white parts of scallions in olive oil. Adding the cauliflower rice, it cooks briefly to retain a slight bite and absorbs the umami from coconut aminos (or soy sauce/tamari). Scrambled eggs are cooked directly in the pan before combining with the vegetables, adding a creamy texture and additional flavor. Finished with toasted sesame oil and green scallion tops, this recipe balances freshness, warmth, and richness in each bite.
This cauliflower fried rice can be served on its own as a light meal or with protein such as duck, steak, pork belly, or seafood for a fuller dish. The blend of vegetables and eggs creates a satisfying meal that accommodates keto or low-carb diets.
Make up to six servings and store leftovers refrigerated for up to two days or freeze for a month. Adjust seasoning after cooking to suit taste preferences, and feel free to customize by adding your preferred protein or vegetables to suit your meal plan.
Ingredients
- 1 large cauliflower 700g / 25oz
- 2 tablespoon olive oil
- ½ red pepper chopped into small cubes (82g / 2.8 oz)
- ½ green pepper chopped into small cubes (82g / 2.8 oz)
- 2.5 tablespoon ginger 37g / 1.3 oz, grated fresh
- 1 tablespoon garlic roughly 4 cloves, minced
- 3 scallions chopped small (45g / 1.5 oz, or spring onions
- 2 tablespoon coconut aminos or soy sauce / tamari
- 2 egg large, whisked
- 2 tablespoon sesame oil toasted
- salt to taste
- black pepper to taste
Instructions
- Prepare the cauliflower rice by pulsing the florets in a food processor to a rice consistency. Don't over-blend.
- Place a sauté pan or wok on a medium heat. Add the oil and stir fry the peppers, ginger, garlic and whites of the spring onions / scallions for 3 minutes.
- Add the cauliflower and fry for a further 3 minutes, stirring regularly. Mix through the coconut aminos (or soy sauce / tamari) and salt.
- Push the cauliflower rice to one side of the pan and add the whisked eggs. Season the eggs with a pinch of salt and pepper. Scramble for approximately 1 minute, or until cooked to your liking, and then mix with the rest of the ingredients.
- Stir through sesame oil and remove from the heat. Top with the green part of the onions, check the seasoning and adjust to taste.
Notes
- Serving suggestion: accompany with duck breast, steak, pork belly, shrimp, prawns, or fish to make it a complete meal.
- Store cooked cauliflower fried rice in the fridge for up to 2 days or freeze for up to 1 month for convenient future meals.
- Nutrition calculation is based on 6 servings, about 1 cup each, with approximately 4.8g net carbs per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 109kcal | 5% |
| Total Carbohydrates | 8.4g | 3% |
| Protein | 5.4g | 11% |
| Fat | 6.6g | 10% |
| Saturated Fat | 3.6g | 18% |
| Fiber | 3.5g | 14% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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