Keto Cauliflower Fried Rice

Transform your weeknight meals with this irresistible Keto Cauliflower Fried Rice, a low-carb favorite brimming with bold flavors and wholesome ingredients. Made with freshly riced cauliflower, tender-crisp veggies like carrots and peas, and a flavorful touch of garlic and soy sauce (or tamari for a gluten-free option), this recipe replicates the comforting taste of traditional fried rice without the extra carbs. Fluffy scrambled eggs and optional diced chicken breast add protein-packed satisfaction, while a hint of sesame oil ties everything together with an aromatic finish. Ready in just 25 minutes, this one-pan dish is perfect for keto dieters or anyone seeking a light, nutrient-packed meal that's both healthy and delicious. Serve it garnished with fresh green onion for an extra pop of flavor and vibrant presentation!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Break the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles small rice grains. Set aside.

Step 2

Mince the garlic cloves, finely dice the carrot, and chop the green onions. Separate the white and green parts of the onions.

Step 3

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.

Step 4

Add the diced carrot and green peas to the skillet. Cook for about 3-4 minutes until tender.

Step 5

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.

Step 6

Add the cauliflower rice to the skillet, mixing well with the vegetable mixture. Stir in the soy sauce, sesame oil, salt, and black pepper.

Step 7

If using, add cooked and diced chicken breast to the skillet, thoroughly mixing it with the cauli-rice mixture.

Step 8

Cook for about 3-4 minutes until the cauliflower is tender and everything is well combined.

Step 9

Garnish with the green parts of the chopped green onions before serving.

Nutrition Facts

Serving size	(1056.4g)

Amount per serving	% Daily Value*
Calories	1157.1

Total Fat 61.8g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 8.8g
Cholesterol 583.9mg	0%
Sodium 4169.8mg	0%
Total Carbohydrate 47.6g	0%
Dietary Fiber 17.0g	0%
Total Sugars 16.6g
Protein 104.3g	0%

Vitamin D 82IU	0%
Calcium 269.4mg	0%
Iron 8.6mg	0%
Potassium 2788.3mg	0%

*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.

Source of Calories

Fat: 47.8%

Protein: 35.8%

Carbs: 16.4%