When you want Chinese food and but wish to avoid regular rice, keto cauliflower fried rice is the answer! This healthy side dish is a great and easy option to accompany any main course. The entire family will be amazed at the cauliflower rice taste. It’s the perfect combinations for any Chinese style food. Whether you’re on a keto diet, or just lowering the carb intake, healthy cauliflower is the way to go. If you cannot find frozen riced cauliflower at your grocery stores, then you can make your own cauliflower rice just by using a box grater or food processor and a fresh head of cauliflower.
The great thing about stir fry recipes is that you can add any variations. Add other fresh veggies like red bell peppers or green beans. Instead of eggs, try any protein of your choice!
Nutrition Facts
Nutritional Information: **
Carbs/Serving:
Total Carbs: 6.92g
Fiber: 2.6g
Net Carbs: 4.32g
Calorie Breakdown:
Protein: 12%
Fat: 71%
Carbohydrates: 17%
*Nutritional information based on using tamari, rather than coconut aminos
**Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment and educational purposes only and is not to be construed as medical advice.
This article contains affiliate links.
Ingredients
- 3 tablespoons unsalted butter, divided
- 4 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 4 cups frozen riced cauliflower (or grated cauliflower)
- ½ cup frozen peas and carrots
- 2 large green onions, sliced
- 1½ teaspoons fresh ginger, finely minced
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons tamari or coconut aminos *
- 2 tablespoons toasted sesame oil
Optional garnish:
- Additional sliced green onions
Equipment
- Cutting board and knife
- Large wok or large skillet
Instructions
- Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
- Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
- Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!
Storage Instructions
Store any leftover cauliflower rice in an airtight container and refrigerate for up to 3 days.
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Keto Cauliflower Fried Rice
When you want Chinese food and but wish to avoid regular rice, keto cauliflower fried rice is the answer! This healthy side dish is a great and easy option to accompany any main course. The entire family will be amazed at the cauliflower rice taste. It's the perfect combinations for any Chinese style food. Whether you're on a keto diet, or just lowering the carb intake, healthy cauliflower is the way to go. If you cannot find frozen riced cauliflower at your grocery stores, then you can make your own cauliflower rice just by using a box grater or food processor and a fresh head of cauliflower.
Nutritional Information: ** Carbs/Serving:Total Carbs: 6.92g
Fiber: 2.6g
Net Carbs: 4.32g
Calorie Breakdown:Protein: 12%
Fat: 71%
Carbohydrates: 17%
*Nutritional information based on using tamari, rather than coconut aminos
**Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment and educational purposes only and is not to be construed as medical advice.
Ingredients
- 3 tablespoons unsalted butter, divided
- 4 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 4 cups frozen riced cauliflower (or grated cauliflower)
- ½ cup frozen peas and carrots
- 2 large green onions, sliced
- 1½ teaspoons fresh ginger, finely minced
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons tamari or coconut aminos *
- 2 tablespoons toasted sesame oil
Instructions
- Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
- Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
- Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!