Keto Cauliflower Fried Rice

Prep: 15 mins

Cook: 15 mins

Servings: 4

Category: Dinner

Ingredients

  • 1 medium head cauliflower (about 4 cups riced)
  • 2 tablespoons avocado oil or butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup diced carrots (optional, for flavor—keep small for keto)
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 tablespoons coconut aminos or tamari (gluten-free soy sauce alternative)
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 green onions, sliced (for garnish)
  • Optional: 1/4 cup chopped cilantro or sesame seeds

Nutrition (per serving, with carrots)

Calories: 150
Total Fat: 10g
Cholesterol: 95mg
Carbohydrates: 10g (Net Carbs: 6g)
Sugars: 4g
Protein: 6g

Instructions

  1. Remove the leaves and stem from the cauliflower. Using a box grater or food processor, grate the cauliflower into rice-sized pieces (or use pre-riced cauliflower). Set aside.
  2. Heat 1 tablespoon of avocado oil or butter in a large skillet or wok over medium-high heat. Add the diced onion, bell pepper, and carrots (if using), and sauté for 3-4 minutes until slightly softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Push the vegetables to one side of the skillet.
  4. Add the remaining 1 tablespoon of oil or butter to the empty side of the skillet. Pour in the beaten eggs and scramble them until fully cooked, about 1-2 minutes. Mix the eggs into the vegetables.
  5. Add the riced cauliflower to the skillet, along with the coconut aminos, sesame oil, salt, and black pepper. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
  6. Taste and adjust seasoning if needed. Remove from heat, garnish with sliced green onions and optional cilantro or sesame seeds, and serve hot. Enjoy your keto cauliflower fried rice as a satisfying low-carb meal or side!