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A skillet with cauliflower fried rice.
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5 from 27 votes

Keto Cauliflower Fried Rice

Chinese Take-Out made low carb! Cauliflower fried rice is a brilliant keto friendly replacement for regular egg fried rice. You get all the flavour and texture at a fraction of the carbs.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Diet: Diabetic, Gluten Free, Low Calorie, Vegetarian
Servings: 6
Calories: 109kcal

Equipment

  • wok or frying pan

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 grated fresh ginger 37g / 1.3 oz
  • 1 tablespoon garlic, minced roughly 4 cloves
  • 3 scallions / spring onions chopped small (45g / 1.5 oz)
  • 2 tablespoon coconut aminos or soy sauce / tamari
  • 2 eggs large, whisked
  • 2 tablespoon toasted sesame oil
  • salt & 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

I calculated the nutrition on the basis of 6 servings @ 1 cup each = 4.8g net carbs. 
For a larger meal, serve it with a side of protein such as duck breast, sliced steak or pork belly. You can also add shrimp, prawns or fish such as salmon or sea bass.
I personally love it with this quick keto lemon chicken breast or my crispy keto chicken wings.
Store in the fridge for up to 2 days. Alternatively, freeze for up to 1 month. 
 

Nutrition

Serving: 1cup | Calories: 109kcal | Total Carbohydrates: 8.4g | Protein: 5.4g | Fat: 6.6g | Saturated Fat: 3.6g | Fiber: 3.5g | Sugar: 3.5g