This keto fried rice is full of flavor, low in carbs, and makes a great tasty meal. It’s one that can be enjoyed by anyone doing a gluten-free, dairy-free, whole-30, Paleo diet.
Plus, this cauliflower keto fried rice recipe is one that can be made in as little as 15 minutes. It’s perfect for busy weekdays or anytime you need to bring dinner to the table quickly.
Stop craving Chinese “takeout” with this simple recipe that replaces regular long-grain rice with cauliflower rice. It’s a keto meal the whole family will enjoy!
Look, although Chinese food is undeniably delicious, it is without a doubt one of the highest in carbs cuisine. Like most, I’m a major fan of Chinese food, but once I went low carb/keto I thought I would never be able to enjoy a plate of fried rice again.
Thankfully I was wrong! This low-carb fried rice is about to change your keto meal planning!
The good news is that once you remove the high-carb rice from the equation and use cauliflower as a rice substitute, it’s quite possible to make healthy low-carb fried rice at home.
Keto Fried Rice
This recipe will allow you to have that “take-out” experience right at home without all the carbs that traditional fried rice has.
Do you know what’s also great about keto fried rice? Well, besides the fact that it is way lower in carbs, is that it’s easier to prepare.
Cauliflower fried rice can be made with both frozen or fresh riced cauliflower and in both cases, it works well.
Plus, if you go the frozen route which I totally recommend because it’s so much faster, it does not have to be thawed ahead of time.
If you grew up with rice being a staple like I did in a Cuban/Dominican home, then the idea of using cauliflower in place of rice seems a bit impossible.
Here’s the thing, cauliflower that has been grated into rice-like bits, truly does have a similar texture to the rice. It also soaks up all the flavor of its seasonings in the same way rice does.
And since cauliflower has a mild taste, well it fools the palate effectively. The key is to season your cauliflower rice properly.
How To Make Cauliflower Fried Rice
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This recipe is not only a healthier option it’s super easy to make. What I also love about making fried rice at home is how simple it is to customize.
You have full control of what you add to it and therefore it’s not only low carb but it’s a meal that you can ensure has everything you enjoy and nothing you don’t.
To make this recipe you will need to either start with a fresh head of cauliflower that will need to be riced or use packaged cauliflower rice for added convenience.
These days it’s pretty easy to find frozen cauliflower in most supermarkets, but if you are not as fortunate, here are the instructions for making cauliflower rice.
Set them aside and cook the vegetables, scramble the eggs, and then add the riced cauliflower and cook until fully steamed and tender.
Lastly, season with soy sauce and combine.
Do you see how easy it is to make keto-friendly homemade fried rice?
Low Carb Fried Rice
Who doesn’t appreciate easy meals? If you are anything like me you want to offer your family healthy, keto-friendly meals that are also quick to make.
If you’ve been missing Chinese fried rice while doing keto, then this simple recipe for keto cauliflower fried rice will bring this favorite back into your meal rotation.
In fact, why not add it to our favorite meal planner and further save time?
This recipe was submitted by my dear friend Martha Avila. She has been part of our Fittoserve Group since its inception and is one of our greatest supporters.
Martha sees the value of combining her Christian faith with the keto diet for greater transformation and it’s been our honor to support her on this journey.
She has a beautiful ministry helping women who may be facing a crisis pregnancy. As president of Heartbeat of Miami, her arms are always full of serving our community.
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- 1 cauliflower head about 2 pounds or 2 pounds of ready to cook riced cauliflower
- 3 eggs
- 8 ounces (1 cup) of fresh or frozen uncooked shrimp
- 8 ounces (1 cup) of ham cut into 1 inch cubes or sliced ham chopped into bite sizes
- 1 cup of scallions finally chopped , about 6 scallions
- 1/2 pound of raw chicken breast (1-inch cubes)
- 1 cup sliced up mushrooms , your choice I used baby belle
- 1 cup of fresh zucchini chopped into small pieces
- 8 ounces (1 cup) bean sprouts
- 2 garlic cloves crushed
- Black pepper to taste
- ¼ cup of sesame seed oil of choice to saute with
- Asian powder seasoning to taste ( Pampered Chef Asian Seasoning)
- ¾ cup of soy sauce or to taste (note that the addition of salt is not needed due to the soy sauce)
- Start by making the cauliflower rice or pulling the frozen cauliflower of the freezer.
- If making your own cauliflower rice you can do so by chopping the whole cauliflower into eight even pieces and then using a box grater rice grate the cauliflower or use a food processor fitted with a grating disk.
- You can also use frozen cauliflower for added convenience and there is no need to defrost if doing so.
- In a very hot large skillet or wok place the sesame seed oil or oil of choice.
- Cook the chicken breast chunks, set aside
- Proceed to cook the ham, shrimp, and then set aside.
- Next add the diced vegetables, bean sprouts, scallions, and garlic until well sautéed.
- Put all cooked ingredients in a mixing bowl and set aside.
- Scramble the three eggs and place in mixing bowl with the cooked ham, and vegetables.
- Then once all is cooked put all the ingredients back in the wok and add the raw cauliflower allowing it to steam lightly.
- Sprinkle the Asian seasoning and the soy sauce and combine until fully incorporated.
- Store leftovers in the refrigerator for up to 48 hours.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 10.1gSaturated Fat: 6.9gCholesterol: 90mgSodium: 150mgCarbohydrates: 6.5gNet Carbohydrates: 3.6gFiber: 2.9gSugar: 1.5gProtein: 39.5g