ADVERTISEMENT · RESERVED SPACE
Keto Cauliflower Fried Rice
Cauliflower rice stir-fried with egg, vegetables and soy — the takeout favorite, minus the carbs.
Ingredients
- 4 cups cauliflower rice
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
Steps
- Scramble the eggs in a hot oiled wok, then remove and set aside.
- Stir-fry the garlic and ginger for 30 seconds.
- Add the cauliflower rice and cook 5 minutes, undisturbed, so it browns.
- Add the peas and carrots, soy sauce and sesame oil and toss.
- Fold in the eggs and green onions and serve.
Serve with: grilled shrimp or sesame chicken.
Use a very hot pan and do not crowd it, or the cauliflower steams instead of frying.
Find this recipe in the Keto section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
Tips & mistakes
- Use a very hot pan and don't crowd it — crowded cauliflower steams and turns soggy instead of frying.
- Let the cauliflower sit undisturbed for a few minutes so it browns; constant stirring stops the browning completely.
- Scramble the eggs first and set them aside, or they disappear into the rice and you lose the texture.
- Add the soy sauce around the edges of the pan, not on top — it sizzles and coats more evenly that way.
Frequently asked questions
Can I use frozen cauliflower rice? Yes: thaw and squeeze out the water first, or the pan turns into a steam bath. Squeeze it in a clean kitchen towel until no more water comes out.
Can I add protein? Yes: cooked shrimp, chicken or tofu go in with the peas and carrots. Add them near the end so they warm through without overcooking.
Is it good the next day? It reheats well in a hot skillet; the microwave makes it soft. A splash of sesame oil when reheating brings back some of the toasted flavor.
More to explore
Keep cooking — five sections our readers love most.
ADVERTISEMENT · RESERVED SPACE