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Keto Cauliflower Fried Rice Recipe

Quick and simple to prepare, this keto cauliflower fried rice recipe is a great addition to your dinner table any night of the week. Among the ingredients from this list, classic rice is not ketogenic, but cauliflower rice is a great replacement.

If you need a complete meal to go with this keto cauliflower fried rice recipe, then just add some shrimps to it as I did in this low-carb fried rice recipe.

History of Fried Rice

Fried rice, which consists of cooked rice mixed with ingredients such as meat, egg, vegetables, or seafood has been traced back to the Sui dynasty in China. Its earliest record is linked to the domestication of rice in Southern China – which happened as many as 13,500 years ago.

Researchers believe it was first created in the city of Yangzhou, and the Yangchow (Yangzhou) variety of fried rice remains among the most popular, although there are many variations of fried rice recognized around the world.

Fried rice is said to have been created as a way to safely use rice that was already cooked, but uneaten. It was believed that stir-frying the rice would kill off dangerous microbes.

Some variations of fried rice continue to show strong influence from Chinese cuisine. Stir-fried rice cooked in a wok and dressed with soy sauce reflects the dish’s roots from long ago.

In American restaurants, Chinese fried rice is often referred to as “special” fried rice, like this one here. It remains popular in Asia, where it is served in homes and by street vendors.

Keto Cauliflower Fried Rice Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch
• Cuisine: Chinese

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Ingredients

• 1 head of cauliflower (600 g), broken into florets
• 3 eggs, whisked
• 1 cup (25 g) leek or scallions, finely chopped
• 1 cup ham, chopped into small pieces
• 2 Tablespoons (30 ml) tamari soy sauce (gluten and grain-free)
• 5 Tablespoons (75 ml) coconut oil, divided to cook with
• Salt to taste

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Instructions

1. Food process the cauliflower until it forms very small rice-like pieces.
2. Add 3 tablespoons of coconut oil into a large frying pan (or wok or large pot). Add in the cauliflower “rice” and leek and let it cook on a high heat. Stir regularly to make sure it doesn’t burn!
3. Add in 2 tablespoons of coconut oil into a different skillet on medium heat and scramble the eggs, making sure the eggs don’t clump together too much. When the eggs are done, add the eggs to the cauliflower and leek.
4. Add in the ham as well and cook for 5 minutes.
5. Add in 2 tablespoons of tamari sauce and salt to taste.
6. Cook for 2-3 minutes more and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g

Nutrition

• Calories: 283
• Sugar: 4 g
• Fat: 22 g
• Carbohydrates: 9 g
• Fiber: 4 g
• Protein: 15 g