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The Ultimate Low-Carb Cauliflower Fried Rice: Better Than Takeout Texture & Flavor (Keto/GF Ready)

A close-up of a white bowl filled with colorful cauliflower fried rice, featuring bright orange carrots and green peas.
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You need a healthy alternative to traditional fried rice that tastes like takeout. This recipe focuses on techniques to keep your cauliflower rice fluffy, not soggy, making it a perfect Keto, Gluten-Free, and Whole30 weeknight dinner.

Ingredients

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  • 1 tablespoon avocado oil or coconut oil
  • 1 pound riced cauliflower (fresh or frozen, see note for best texture)
  • 1/2 cup diced onion
  • 1 cup mixed frozen vegetables (peas, carrots, corn blend)
  • 2 large eggs, lightly beaten
  • 4 ounces cooked protein (chicken breast, shrimp, or pork), diced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons tamari or low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the cauliflower rice: If using fresh, pulse cauliflower florets in a food processor until they resemble rice grains. If using frozen, skip this step.
  2. Dry the cauliflower rice: This step is crucial for non-soggy texture. Place the riced cauliflower in a large, dry skillet over medium-high heat. Cook, stirring frequently, for 5 to 7 minutes until most of the moisture has evaporated and the rice begins to look slightly toasted. Remove the cauliflower rice from the skillet and set aside.
  3. Cook the protein (if using): Add 1 teaspoon of the avocado oil to the same skillet. Add your diced chicken, shrimp, or pork. Cook until browned and cooked through. Remove the protein and set aside with the cauliflower rice.
  4. Scramble the eggs: Add the remaining oil to the skillet. Pour in the beaten eggs and cook, scrambling quickly until just set. Remove the eggs and chop them roughly. Set aside.
  5. Sauté aromatics and vegetables: Add the diced onion to the skillet and cook for 3 minutes until softened. Add the minced garlic and grated ginger; cook for 30 seconds until fragrant. Add the frozen mixed vegetables and cook until heated through, about 3 minutes.
  6. Combine and season: Return the dried cauliflower rice and cooked protein (if using) to the skillet. Pour in the tamari/soy sauce and toasted sesame oil. Add the white pepper. Stir everything together quickly over medium-high heat for 2 to 3 minutes to heat through and combine flavors. Do not overcook at this stage.
  7. Finish and serve: Stir in the scrambled eggs. Taste and adjust seasoning if needed. Serve immediately, garnished with sliced green onions.

Notes

  • To prevent soggy cauliflower rice, ensure you cook the riced cauliflower alone first until it is dry and slightly browned before adding any other ingredients. This mimics the texture of cooked grains.
  • For a Whole30 compliant version, substitute tamari with coconut aminos.
  • This recipe works well with tofu or ground turkey as alternative protein sources.
  • If you prefer a spicier flavor, add a dash of sriracha or red pepper flakes with the soy sauce.

Nutrition

Find it online: https://kingscook.com/cauliflower-fried-rice-recipe-better-than-takeout/