Go Back

Keto Cauliflower Fried Rice

This keto cauliflower fried rice is a low-carb twist on a classic comfort dish. It’s quick, colorful, and full of flavor — perfect for weeknights when you want something easy, satisfying, and healthy without giving up that takeout-style taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 cups riced cauliflower fresh or frozen
  • 2 tablespoons sesame oil or olive oil
  • 2 large eggs lightly beaten
  • 2 cloves garlic minced
  • 1 cup diced onion
  • 1 cup mixed vegetables peas, carrots, and bell pepper work great
  • 2 tablespoons soy sauce or tamari if gluten-free
  • 1 tablespoon rice vinegar
  • ½ teaspoon ground ginger
  • Salt and pepper to taste
Optional toppings: chopped green onions, red chili flakes, or bits of crispy Spam

Method
 

Step 1: Prep the cauliflower rice
  1. If you’re using frozen cauliflower rice, let it thaw and squeeze out the moisture using a towel. For fresh cauliflower, chop and pulse it in a food processor until it looks like rice grains.
Step 2: Scramble the eggs
  1. Heat a large skillet or wok over medium heat. Add a small amount of oil, pour in the eggs, and scramble until cooked. Remove and set aside.
Step 3: Sauté the veggies
  1. Add sesame oil to the same pan. Toss in the garlic and onions, then stir-fry for about a minute until fragrant. Add the mixed vegetables and cook until they’re tender but still crisp.
Step 4: Add the cauliflower rice
  1. Stir in the cauliflower rice and spread it out evenly. Let it cook for 5–7 minutes, stirring occasionally, until it’s slightly golden and fluffy.
Step 5: Season and finish
  1. Drizzle in soy sauce, rice vinegar, and sprinkle with ginger. Stir well so everything gets coated evenly. Add the scrambled eggs back in and mix again. Season with salt and pepper to taste.
Step 6: Garnish and serve
  1. Top with chopped green onions or chili flakes if you like some heat. Serve warm straight from the pan — it’s best when freshly cooked.

Notes

  • If you’re using frozen riced cauliflower, always squeeze out extra moisture before cooking to avoid sogginess.
  • You can swap sesame oil for avocado or olive oil if you prefer a lighter taste.
  • Add diced chicken, shrimp, or tofu to make it heartier.
  • Leftovers reheat perfectly in a skillet — avoid the microwave for best texture.
  • A splash of sriracha or a sprinkle of toasted sesame seeds makes a great finishing touch.