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Keto Cauliflower Fried Rice
5 from 87 votes

Keto Cauliflower Fried Rice

This Keto Cauliflower Fried Rice uses finely pulsed cauliflower to replace traditional rice, providing a low-carb base with a tender yet slightly crisp texture. Cooked with diced red and green peppers, fresh ginger, garlic, and scallions, it delivers a vibrant mix of flavors enhanced by coconut aminos and toasted sesame oil. Soft scrambled eggs stirred in add protein and richness, making it a balanced dish. It's a versatile side or main that works well alongside various proteins like chicken or shrimp.

Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
Servings: 6
Calories: 109 kcal
Course: Side Dish, Main Course
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. Prepare the cauliflower rice by pulsing the florets in a food processor to a rice consistency. Don't over-blend.
  2. 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.
  3. Add the cauliflower and fry for a further 3 minutes, stirring regularly. Mix through the coconut aminos (or soy sauce / tamari) and salt.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 109

% 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.