EASY LOW-CARB CAULIFLOWER FRIED RICE RECIPE

This Easy Low-Carb Cauliflower Fried Rice Recipe can be made in less than 15 minutes! It can be served by itself, as a quick lunch, or as a side dish. This recipe can be part of a low-carb, keto, gluten-free, dairy free, whole-30, Atkins, Paleo, or Banting diet.

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I’m all about easy meals right now–the kind of meals that practically cook themselves. I guess my need for easy cooking is because I’m in a transition phase right now. My world as I know it has fundamentally changed.

Harper, my daughter, companion, and co-founder of this blog, just landed in Haiti to begin her 6 month mission trip. My heart is filled with pride and breaking all at the same time.

Harper and I did everything together. We saved rescue ponies, raised baby chicks, and learn to milk a cow together. We cooked together and started this blog together. To say I will miss her is a huge understatement.

Still, I am proud that she is forging her own way. It is time for her to move on. I am grateful that she is giving back. She will learn and grow from this experience.

The thing that will be most difficult for me is that she won’t have cell service or wi-fi most of the time. I won’t be able to call or text her with my next big idea. As difficult as this is, I can’t imagine what parents who have children going into a war zone must feel.

Today, in between calling and texting Harper during her airport layovers, I made this dish one more time to get photos. What a great distraction! Besides, fried rice makes great comfort food!

This recipe is based on a fried rice recipe taught to me by a friend in college. My friend didn’t use a recipe, just eyeballed everything. I find cauliflower fried rice even easier to make than regular fried rice. There’s no reason to make the rice separately. I just cook it in the pan with the other veggies.

I’ve made this rice with both fresh riced cauliflower and frozen riced cauliflower. Either works well. There is no reason to defrost the frozen cauliflower before using.

Pre-riced cauliflower is getting easier and easier to find. I guess all of us low-carb people are putting more pressure on supermarkets to carry products that work for us! Great job everyone! I even found it at my local rural grocery store, both in the produce department and in the frozen department. If you can’t find pre-riced cauliflower, you can rice it yourself with a grater or a food processor.

This Easy Low-Carb Cauliflower Fried Rice Recipe pairs well with Chinese food as well as simple entrees like this Easy Low-Carb Citrus-Ginger Grilled Chicken Kabobs or our Grilled Chili Lime Shrimp Kabobs. I find this fried rice makes a tasty, simple lunch by itself. With a bit of leftover chicken or shrimp tossed in, it can even serve as a main course. Enjoy!
Annissa

5 from 16 votes
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Easy Low-Carb Cauliflower Fried Rice Recipe


This Easy Low-Carb Cauliflower Fried Rice Recipe can be made in about 15 minutes! It can be served by itself as a quick lunch, or as a side dish. This recipe can be part of a low-carb, keto, gluten-free, dairy free, whole-30, Atkins, Paleo, or Banting diet.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Annissa Slusher




Ingredients

2 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces riced cauliflower fresh or frozen
1/4 cup carrot finely diced (optional)
1 ounce green onion (about 2 large or 4 small) sliced, with white and green parts separated
2 cloves garlic crushed
1 large egg beaten
2 tablespoons gluten-free soy sauce or Tamari (more or less to taste)
1 teaspoon toasted sesame oil

Instructions

In a large heavy skillet or wok, melt butter or oil of choice over medium-high heat.

Add carrots and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes.

Stir in the white part of the green onions. Cook until vegetables are almost tender--about 2-3 minutes more. Add the garlic and cook for 1 minute.

Pour in the egg and stir it together with the vegetables. Cook, stirring the mixture frequently, until the egg is scrambled. This takes about 1-2 minutes.

Stir in the soy sauce and the sesame oil. Taste and adjust seasoning.

Recipe Notes
Serving size: 1/4 of the recipe
Per serving:
Calories: 114
Fat (g): 8
Carbs (g): 6
Fiber (g): 1
Protein (g): 4
Net carbs (g): 5


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