Description
A quick, satisfying, and flavorful low carb cauliflower fried rice recipe perfect for keto meals. This dish combines tender cauliflower rice with eggs, veggies, and savory seasonings for a comforting yet healthy meal.
Ingredients
Scale
- 4 cups (about 600g) finely grated or pre-packaged cauliflower rice
- 2 large eggs, lightly beaten
- 1/2 cup finely diced carrots (fresh or frozen)
- 1/2 cup frozen peas
- 3 green onions, sliced thinly
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce or tamari (for gluten-free option)
- 1 tbsp toasted sesame oil
- 1 tsp olive or avocado oil
- Salt and black pepper, to taste
- Optional: diced cooked chicken or shrimp
- Optional: chopped cilantro or parsley for garnish
- Optional: red pepper flakes
Instructions
- If using a whole head, rinse and dry the cauliflower, then grate it using a box grater or pulse in a food processor until it resembles rice grains. Set aside about 4 cups (600g).
- In a medium bowl, lightly beat 2 large eggs with a pinch of salt.
- Place your skillet or wok over medium-high heat and add 1 tsp olive or avocado oil. Let it warm for about 30 seconds until shimmering.
- Pour in the beaten eggs, gently scrambling them with a spatula. When mostly cooked but still soft (about 1-2 minutes), transfer eggs to a plate and set aside.
- Add 1 tbsp toasted sesame oil to the same pan. Toss in minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant but not burnt.
- Stir in diced carrots and frozen peas. Cook for 3-4 minutes until carrots start to soften and peas are heated through.
- Add the grated cauliflower rice to the pan, stirring well to mix with the veggies and aromatics. Cook for 5-7 minutes, stirring often, until the cauliflower is tender but still has a slight bite.
- Pour in 3 tbsp soy sauce or tamari and stir to coat evenly. Season with salt and pepper to taste.
- Gently fold in the scrambled eggs and sliced green onions. Stir just enough to combine and warm through (about 1 minute).
- Remove from heat and serve immediately. Garnish with optional cilantro or a sprinkle of red pepper flakes if desired.
Notes
Use dry cauliflower rice to avoid sogginess; if using frozen, thaw and squeeze out excess moisture. Scramble eggs separately to keep them fluffy. Keep pan hot but not smoking to get a slight golden crust on cauliflower. Add soy sauce gradually and taste to avoid over-salting. Cook in batches if doubling recipe to avoid crowding the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Keto, Low Carb, Asian-inspired
Nutrition
- Serving Size: 1 cup per serving
- Calories: 165
- Sugar: 2
- Sodium: 700
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 7
- Fiber: 3
- Protein: 7
Keywords: low carb, cauliflower fried rice, keto meals, easy recipe, healthy dinner, gluten-free option, quick meal