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Delicious low carb cauliflower fried rice with vegetables and seasonings served in a bowl.

Low Carb Cauliflower Fried Rice

A quick, cozy, and low-carb alternative to traditional fried rice, using fresh or frozen cauliflower rice and simple ingredients.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 4 cups riced cauliflower (fresh or frozen) Make sure to cook off extra moisture if using frozen.
  • 2 large eggs Cook and set aside to add back at the end.
  • 2 stalks green onion, chopped For garnish.
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup peas and carrots (fresh or frozen) Can substitute with other veggies.
  • 1 cup protein (chicken, shrimp, bacon, tofu, etc.) Optional, can be adjusted to taste.
For the Flavor
  • 3 tablespoons soy sauce or tamari Start with less to avoid sogginess.
  • 1 teaspoon sesame oil A tiny splash for flavor.
  • to taste black pepper
  • to taste chili flakes (optional) For added spice.
Nice Extras
  • 1 inch grated ginger Adds warmth.
  • 1 tablespoon squeeze of lime For brightness.
  • to taste chopped cilantro Optional garnish.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat.
  2. If using frozen cauliflower rice, cook in a dry pan for a few minutes to evaporate excess moisture.
  3. In the hot skillet, add a bit of oil, then scramble the eggs until cooked. Remove and set aside.
  4. Add more oil to the pan and sauté the onion, garlic, and any other aromatics until fragrant.
  5. Add peas, carrots, and any protein you are using, cooking until heated through.
  6. Finally, add the riced cauliflower to the pan, mixing everything well.
  7. Pour in the soy sauce, stirring to coat without adding too much moisture.
  8. Add the scrambled eggs back into the pan, combining gently.
  9. Taste and adjust seasoning as necessary.

Notes

For optimal texture, avoid overcrowding the pan and keep the heat on high to prevent sogginess. Make ahead and store in an airtight container for 3-4 days. Reheat on a hot skillet.