Can I use frozen cauliflower rice for this recipe?

Yes, you can use frozen cauliflower rice. For the best results, do not thaw it first. Add it directly to the hot pan and cook over high heat to allow the moisture to evaporate quickly, preventing a soggy texture.

How do I make my cauliflower rice taste like real rice?

The key to making a low carb fried rice recipe taste authentic is using toasted sesame oil and high heat. The high heat creates a slightly charred flavor, while the sesame oil provides the classic nutty aroma found in traditional fried rice.

Is this recipe gluten-free?

Yes, as long as you use coconut aminos or a certified gluten-free tamari instead of traditional soy sauce, this recipe is 100% gluten-free.

How long does leftover cauliflower fried rice last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium-high heat to restore the texture.

low carb fried rice recipe: 5 Easy Steps to a Perfect Keto Meal

Name: Quick and Easy Low Carb Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 large head of cauliflower, riced (about 4-5 cups); 2 tablespoons avocado oil or vegetable oil; 2 large eggs, lightly beaten; 1/2 cup onion, finely diced; 1/2 cup carrots, finely diced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 3 tablespoons coconut aminos or low-sodium soy sauce; 1 tablespoon toasted sesame oil; 2 green onions, sliced (for garnish); Salt and pepper to taste

Ingredients

Scale

1 large head of cauliflower, riced (about 4-5 cups)
2 tablespoons avocado oil or vegetable oil
2 large eggs, lightly beaten
1/2 cup onion, finely diced
1/2 cup carrots, finely diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons coconut aminos or low-sodium soy sauce
1 tablespoon toasted sesame oil
2 green onions, sliced (for garnish)
Salt and pepper to taste

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Instructions

Step 1: Prepare the cauliflower by ricing it with a box grater or food processor until it reaches the consistency of small grains of rice.
Step 2: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
Step 3: Add the remaining tablespoon of oil to the same pan. Sauté the diced onions and carrots for 3-4 minutes until they begin to soften.
Step 4: Stir in the minced garlic and grated ginger, cooking for just 30 seconds until fragrant.
Step 5: Turn the heat to high and add the riced cauliflower to the pan. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Step 6: Pour in the coconut aminos and toasted sesame oil. Stir well to coat all ingredients evenly.
Step 7: Fold the scrambled eggs back into the mixture and cook for another minute to heat through. Garnish with green onions and serve immediately.

Notes

To prevent the cauliflower from getting soggy, ensure your pan is very hot before adding the rice and do not cover the pan while cooking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 3g
Sodium: 580mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 4g
Protein: 10g
Cholesterol: 180mg