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Enjoy the nutritional benefits of cauliflower with this quick and easy keto cauliflower fried rice. Perfect for those evenings when you are tired from work and just want something simple and delicious for dinner.
Feel free to enjoy this with some chicken, beef or some other keto friendly thing you fancy and even add a little bit of your favorite low carb sauce if that’s your thing. This keto rice goes well with many occasions too.
Note: The nutritional information for this recipe is based on using tamari sauce rather than coconut aminos which gives a slightly higher net carb per serving. Regardless, both are great. Enjoy!
Some nutritional background
The main start of this recipe is the cauliflower. Cauliflower is one of the best vegetables to be enjoyed on a keto diet. They are loaded with lots of nutrients and antioxidant that help to improve health and well-being.
They are great for weight loss, being really low in calories, high in fat and moderate in protein, making them perfect for a low carb ketogenic diet. They can be enjoyed in different forms. One of them is the popular cauliflower rice.
Getting cauliflower rice
Since regular rice is too high in carbs and not allowed on keto, cauliflower makes a great substitute for it due to its low carb content and its texture that brings it pretty close to the real deal.
There are 2 main ways you can get riced cauliflower. The first way is by buying already made riced cauliflower from the store.
The second way involves chopping up raw cauliflower florets. This can be achieved with a box grater or a good food processor. Here’s a helpful tutorial on preparing your own riced cauliflower. Now on to the recipe.
- Prep time: 5 minutes
- Cook time: under 10 minutes
- Serves: 6
- 3 Tbs unsalted butter, divided
- 4 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 4 cup frozen riced cauliflower
- ½ cup frozen peas and carrots
- 2 large green onions, sliced
- 1½ tsp fresh ginger, finely minced
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 3 Tbs tamari or coconut aminos
- 2 Tbs toasted sesame oil
- Optional garnish: Additional sliced green onions
1.) 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.
2.) 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.
3.) 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.
4.) Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!
- Total Carbs: 6.92g
- Fiber: 2.6g
- Net Carbs: 4.32g
- Total Fat: 14g
- Protein: 7g
- Calories: 178
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