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This fried “rice” recipe will have you thinking you ordered take-out!
This healthy alternative to traditional fried rice uses cauliflower for the “rice”, which makes this dish keto and low carb friendly!
I pretty much grew up on rice (my mom is asian).
I had rice in some form at LEAST 3 times a week!
…Unfortunately, rice is not low carb or keto friendly. 😢
I thought I would have to cut it out completely, but then I discovered riced cauliflower! Now don’t get me wrong, nothing will compare to a nice bowl of warm rice, but riced cauliflower comes extremely close to tasting like the real thing!
Here’s what you’ll need to make this dish:
- unsalted butter
- salt and pepper
- frozen riced cauliflower
- peas and carrots
- green onions
- garlic powder
- red pepper flakes
- tamari or coconut aminos
- sesame oil
First, you will cook the eggs with salt and pepper, then you’ll set them aside.
Next, you will cook the veggies (including “rice” cauliflower) along with the spices.
Then you’ll add the eggs back in, along with the sesame oil and cook until everything is heated properly.
- 3 T. unsalted butter, divided
- 4 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 4 c. frozen riced cauliflower
- ½ c. frozen peas and carrots
- 2 large green onions, sliced
- 1½ t. fresh ginger, finely minced
- ½ t. garlic powder
- ½ t. crushed red pepper flakes
- 3 T. tamari or coconut aminos*
- 2 T. toasted sesame oil
- Sliced green onions for garn
1.Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
2.Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
3.Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!
*Nutritional information based on using tamari, rather than coconut aminos
Amount Per Serving: Calories: 172Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 139mgSodium: 646mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 7g
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
How to Customize This Recipe:
The first thing you can do is change out the veggies that are involved. Or add in more of the veggies you DO like. (I usually omit the peas, shhh don’t tell anyone).
The next thing you can do is add meat! This recipe is great with chicken, beef, pork, shrimp, even tofu!
And if you prefer totally plain fried rice, just omit the veggies and egg. It’ll still be super delicious!
Other Keto Cauliflower Recipes
Here are some other awesome keto-friendly recipes that feature cauliflower: