Keto Cauliflower Fried Rice
Looking for a low-carb, flavor-packed dish that's ready in under 30 minutes? This Keto Cauliflower Fried Rice is the perfect weeknight meal, bursting with savory goodness and loaded with colorful vegetables. Made with riced cauliflower as a satisfying, grain-free alternative to traditional rice, this recipe combines sautéed garlic, vibrant carrots, green peas, fluffy scrambled eggs, and a splash of soy sauce (or tamari for a gluten-free option). Optional diced chicken breast adds extra protein, while sesame oil lends a delightfully nutty aroma. Quick, healthy, and packed with nutrients, this keto-friendly fried rice is an easy way to enjoy your favorite takeout flavors while staying on track with your low-carb goals.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.5 cup Green peas
- 1 medium Carrot
- 3 stalks Green onions
- 2 large Eggs
- 1 cup Chicken breast, cooked and diced (optional)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Break the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles small rice grains. Set aside.
Mince the garlic cloves, finely dice the carrot, and chop the green onions. Separate the white and green parts of the onions.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and the white parts of the green onions. Sauté for about 2 minutes until fragrant.
Add the diced carrot and green peas to the skillet. Cook for about 3-4 minutes until tender.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil. Crack the eggs into the empty space, and scramble until fully cooked. Stir them into the vegetables.
Add the cauliflower rice to the skillet, mixing well with the vegetable mixture. Stir in the soy sauce, sesame oil, salt, and black pepper.
If using, add cooked and diced chicken breast to the skillet, thoroughly mixing it with the cauli-rice mixture.
Cook for about 3-4 minutes until the cauliflower is tender and everything is well combined.
Garnish with the green parts of the chopped green onions before serving.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
