Keto Cauliflower Fried “Rice”
NET CARBS PER SERVING: 3.6G
Carbs per Serving (5 servings): 5.1
Fiber: 1.5g
FULL NUTRITIONAL INFORMATION POSTED AT THE BOTTOM OF THE PAGE.
RECIPE EXPLAINED
For some reason, fried rice was really one of the only things I actually craved after I switched to keto. Good Chinese entrees are somewhat difficult to come by on keto, but the popular accompaniment of fried rice is a relatively simple transition. Cauliflower makes for the perfect substitute for the rice in this recipe because the flavors of the rest of the ingredients are really what make this dish stand out. The soy sauce, sesame oil, and vegetables bring a lot more flavor to the dish than the rice alone would.
OPTIONAL INGREDIENTS
- Crushed Red Pepper (1 tbsp)
- I used this in one batch and it gave it a nice amount of heat.
- Minced Garlic
- Meats! – You can add pretty much any (cooked) meat to this around the same time you add in the eggs. Chicken, steak, shrimp, and pork are popular with fried rice.
Other vegetables you could use:
- Bok Choy
- Cabbage
- Zucchini (diced)
- Sliced asparagus
- Carrots (which you would usually use in fried rice, but they’re a higher in carbs so I’d recommend going light on the amount.)
- Broccoli
- Sugar Snap Peas
- Bell Pepper
WHAT YOU NEED
Keto Cauliflower Fried "Rice"
Ingredients
- 3 cups Riced cauliflower Cooked
- 2 tablespoons Butter
- 2 Eggs Beaten
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1/2 Small White Onion Diced
- 1 cup White mushrooms Cut to preferred size
- 1 cup Celery Chopped
- 1/4 cup Green onions Chopped
- Salt and pepper to taste
Instructions
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Preheat a large skillet or wok to medium heat.
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Melt 1 tbsp butter in the pan and add beaten eggs. Fry them until slightly runny.
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Remove eggs from pan and set aside.
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Add the remaining tablespoon of butter to the pan. Add vegetables (minus green onion) and cook until they're tender. 4-5 Minutes on Medium heat.
(In our case, cook until the white onion is tender because we want the celery to retain some of it's crunch).
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Pour 1 tbsp of sesame oil into the pan, then add riced cauliflower to the tender vegetables. Break up all clumps. Toss with a spoon or spatula to mix in the vegetables well.
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Return the egg to the pan and add the last tablespoon of sesame oil on top, along with the soy sauce. Chop the egg with the spatula and mix well.
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Once the egg is completely cooked and everything is heated through, it's ready to eat. Plate and enjoy!
