Low-Carb Cauliflower Fried Rice

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

Enjoy a delicious and healthy twist on classic fried rice with this Low-Carb Cauliflower Fried Rice! Packed with fresh vegetables, eggs, and savory seasonings, this quick and easy dish is perfect for a nutritious meal without the extra carbs. Ready in under 20 minutes, it's an excellent choice for keto, paleo, and gluten-free diets.

Ingredients
    For the Base:
  • 1 medium head cauliflower (about 4 cups)
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1/2 cup onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup carrots finely diced
  • 1/2 cup bell pepper finely diced
  • 1/2 cup peas (optional, for slightly higher carb version)
    • For the Protein:
  • 2 large eggs beaten
  • 1 cup cooked chicken, shrimp, or tofu diced
    • For Seasoning:
  • 3 tbsp soy sauce (or coconut aminos for a gluten-free option)
  • 1 tsp ginger grated
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for spice)
  • 2 tbsp green onions sliced (for garnish)
  • 1 tsp sesame seeds (optional, for garnish)
Instructions
    Prepare the Cauliflower Rice
  1. 1
    Remove the cauliflower's leaves and cut it into small chunks. Use a food processor or a box grater to create rice-sized pieces. Avoid over-processing to prevent mushiness.
    2. Sauté the Aromatics
  2. 2
    Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add onion, garlic, carrots, and bell pepper, stirring for 3-4 minutes until softened.
    3. Cook the Protein
  3. 3
    Push the vegetables to one side of the pan and add 1 tbsp olive oil. Pour in the beaten eggs, scrambling them until just set. Stir in the chicken, shrimp, or tofu, cooking for 2 minutes.
    4. Add the Cauliflower Rice
  4. 4
    Increase heat to medium-high and add the cauliflower rice, stirring to combine. Pour in soy sauce, grated ginger, black pepper, and red pepper flakes. Cook for 5-7 minutes, stirring frequently until cauliflower is tender but not mushy.
    5. Final Touches
  5. 5
    Remove from heat and mix in green onions and sesame oil. Garnish with sesame seeds before serving.
Note
  • Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
  • Make it Spicy: Add sriracha or chili oil for extra heat.
  • Vegan Option: Use tofu instead of eggs and chicken.
  • Extra Flavor: Stir in a splash of rice vinegar or a drizzle of teriyaki sauce.
Keywords: Low-carb, keto, gluten-free, quick, healthy
Read it online: https://petitepanini.com/recipe/low-carb-cauliflower-fried-rice/