Keto Cauliflower Fried Rice
A low-carb twist on fried rice that is quick to prepare and customizable with any leftover ingredients you have on hand.
Ingredients
Main Ingredients
- 4 cups Cauliflower rice (fresh or frozen) If using frozen, dry fry it first to reduce moisture.
- 2-3 pieces Eggs Scrambled and added back at the end.
- 1-2 cups Cooked protein (chicken, shrimp, pork, or leftover steak) Use any protein available.
- 1 cup Mixed vegetables Peas, carrots, bell pepper, mushrooms, or zucchini can be used.
- 2 cloves Garlic Minced, optional.
- 1 teaspoon Ginger Minced or grated, optional.
- 2-3 tablespoons Soy sauce or tamari Coconut aminos can substitute.
- 1 tablespoon Sesame oil For finishing.
- 1 bunch Green onions Chopped, for garnish.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- If using frozen cauliflower rice, dry fry it in a hot pan for a few minutes, then set aside.
- Heat a large skillet or wok with a bit of oil. Scramble the eggs quickly and set aside on a plate.
- Add more oil and toss in garlic and ginger. Sauté for about 20 seconds.
- Add the mixed vegetables. If they are raw, cook for a couple of minutes until softened. If they're cooked, just warm them up.
- Add the cooked protein and stir until heated through.
- Return the cauliflower rice to the pan. Stir and cook on medium high heat to allow moisture to cook off.
- Add soy sauce or tamari gradually, tasting as you go.
- Return the scrambled eggs to the mix and toss everything together.
- Turn off the heat, drizzle with sesame oil, and garnish with chopped green onions. Adjust seasoning with salt and pepper.
Notes
For best flavor, serve topped with a fried egg or alongside avocado and lime. Can store leftover in the fridge for 3-4 days.