Keto & Low-Carb Cauliflower Fried Rice
Enjoy a flavorful, grain-free alternative to classic fried rice with this easy-to-make Keto & Low-Carb Cauliflower Fried Rice. Perfect for meal prep or a quick weeknight dinner!
Ingredients
- 1 medium head of cauliflower, riced (about 4 cups)
- 2 tablespoons avocado or olive oil
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce or tamari
- 2 green onions, sliced
- Salt and pepper, to taste
- Optional: 1/2 cup chopped mixed veggies (peppers, peas, carrots)
Instructions
- Prepare the cauliflower: Remove stems and chop florets; pulse in a food processor until rice-like.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add beaten eggs, scramble, and set aside.
- Add remaining oil and garlic to the skillet; sauté for 30 seconds until fragrant.
- Stir in cauliflower rice and optional veggies; cook for 5-7 minutes, stirring occasionally.
- Return scrambled eggs to the pan; pour soy sauce over the mixture and toss to coat.
- Season with salt, pepper, and stir in green onions; cook for another minute.
- Serve hot, garnished with extra green onions or sesame seeds if desired.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Net Carbs | 6 g |
| Fat | 8 g |
| Protein | 6 g |
| Fiber | 2 g |
Frequently Asked Questions
Can I use frozen cauliflower rice?
Yes! Thaw and drain excess moisture before cooking to avoid a soggy dish.
How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days; reheat in a skillet or microwave.
Is this recipe meal-prep friendly?
Absolutely! Portion into containers for quick grab-and-go lunches or dinners.
Can I make this vegan?
Skip the eggs and add tofu scramble or extra veggies for a plant-based version.
