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Keto Cauliflower Fried Rice

A healthy, low-carb alternative to traditional fried rice using cauliflower, tender chicken, and savory aromatics.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower riced
  • 8 oz chicken breast small diced
  • 2 tbsp sesame oil
  • 2 large eggs lightly beaten
  • 1/2 cup frozen peas and carrots
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp soy sauce
  • 2 stalks green onions sliced

Equipment

  • Food processor
  • Large non-stick skillet

Method
 

Cooking Steps
  1. Pulse cauliflower florets in a food processor until they reach a coarse, rice-like texture.
  2. Heat 1 tbsp sesame oil in a large skillet over medium-high heat.
  3. Cook diced chicken until golden-brown and opaque.
  4. Push chicken aside, add beaten eggs to the skillet, and scramble until fluffy.
  5. Remove chicken and eggs from the skillet and set aside.
  6. Add remaining sesame oil to the skillet and sauté garlic and ginger for 30 seconds.
  7. Stir-fry the cauliflower, peas, and carrots for 5-7 minutes until tender.
  8. Return chicken and eggs to the pan and fold into the cauliflower mixture.
  9. Toss with soy sauce until evenly coated.
  10. Remove from heat and stir in fresh green onions.

Notes

Store in an airtight container in the fridge for up to 3 days. Dry the riced cauliflower with paper towels before cooking to prevent excess moisture.