Disclaimer; the recipes on this site have affiliate links. This means that we make a small commission from any links you buy from. This affords us the opportunity to keep bringing you great recipes and helps you to source ingredients. Thank you for your support. Enjoy this keto Cauliflower egg fried rice.
Keto cauliflower egg fried rice is a very popular option on a ketogenic diet, when cooking Asian food. As we are all aware, traditionally, most main dishes in Chinese cuisine are served up with high carb side dishes. Egg-fried-rice, which is one of the mainstay sides of Chinese cuisine falls, into this category.
With a whopping 45 grams of carbs in just one cup, it is not at all keto-friendly! Fear not, the humble and ever-versatile Cauliflower once again comes to our rescue. Low in carbohydrates and full of nutrition, it can be substituted for dozens of high carb staple side dishes. Cauliflower, with just 5 grams of carbohydrates, and a host of other nutritional benefits it has been described as a miracle vegetable when following a ketogenic lifestyle.
USE PEPPERS INSTEAD OF PEAS: KETO CAULIFLOWER EGG FRIED RICE
This delicious recipe uses green and red onions and a selection of different colored peppers in order to compensate for peas, which are high in carbohydrates. On the other hand, peas are a vegetable and cannot be compared with grain-based high carb products. It is better, however, to choose a lower carb option if at all possible!
This recipe is easy to make, and pretty fast to prepare. My best tip would be to make a double batch and use it as a side for another dish later in the week. Like all the best left-overs it can also double up as a tasty breakfast treat!
- Gather together your ingredients and chop and prep.
2. Roughly chop the ginger and garlic and drop into the food processor, while it is running, in order to blitz into very small pieces.
3. Cut up the cauliflower into florets and then pulse it in the food processor, until it resembles large grains of rice.
MAKE SURE YOU DO NOT OVER-PULSE
4. Do not over-pulse into a very fine powdery texture. On the whole, the grains need to be large enough to take the heat of the cooking, otherwise there is a danger that it will turn into a mush.
5. Pulse the peppers and onions in the food processor until the are smaller but still chunky.
6. Heat a frying pan or wok on a medium heat. Add the coconut oil or butter and stir fry the peppers, ginger, garlic and whites of the spring onions and red onion for 3 minutes. Add all of the spices.
7. Scramble the eggs in a saucepan, do not overcook as you will be adding these to the final product.
8. Add the riced cauliflower to the vegetables along with the egg and stir well.
9. Lastly, add the sesame oil and garnish with spring onions and coriander and serve on its own, as a side, or with my sweet and sour chicken with zesty keto sweet and sour sauce
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