Make a fast, low-carb alternative to traditional fried rice using cauliflower rice. This recipe is keto-friendly and ready in under 20 minutes.
Author:Ethan Fleetwood
Prep Time:5 min
Cook Time:12 min
Total Time:17 min
Yield:2 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon coconut oil or avocado oil
1 cup cooked, riced chicken or shrimp (optional)
2 cups frozen cauliflower rice
1/2 cup chopped carrots
1/2 cup frozen peas
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large eggs, lightly beaten
3 tablespoons coconut aminos or low-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
2 green onions, sliced for garnish
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chicken or shrimp, if using, and cook until heated through, about 2 minutes. Remove from the skillet and set aside.
Add the carrots to the skillet and cook for 3 minutes until slightly tender.
Add the frozen cauliflower rice, garlic, and ginger. Cook, stirring frequently, for 5 to 7 minutes until the cauliflower rice softens and any moisture evaporates.
Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble the eggs until just set, then mix them into the rice.
Return the cooked protein to the skillet. Pour in the coconut aminos and sesame oil. Stir well to combine everything.
Season with white pepper. Cook for 1 more minute.
Remove from heat. Garnish with sliced green onions before serving.
Notes
For best results, use frozen cauliflower rice; it holds up better than fresh riced cauliflower.
If you skip the protein, add 1/2 cup of mushrooms or chopped bell peppers with the carrots for extra vegetables.
Use coconut aminos for a soy-free, lower-sugar option suitable for keto diets.