Keto Cauliflower Fried Rice

Keto Cauliflower Fried Rice

Today I am sharing one of my favorite side dishes, Keto Cauliflower Fried Rice. Actually this can very easily be turned into a main entree by adding a little cooked shrimp, boneless chicken strips or even some left over beef such as a little pot roast. For Now we will be serving it this way because one of our son’s and his lady are visiting us here in Mexico and she does not eat any animal foods including eggs and butter. They will be here for 10 days so the food choices will be interesting but very enjoyable. Breakfast might be a challenge because I do like our eggs. Let’s face it, with abot 100 chickens they are always available. Now we have also added ducks and turkeys to the farm but it is to early to tell if there will be a market for their eggs. Anyway, back to the cauliflower:


Keto Cauliflower Fried Rice
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 177
  • Fat: 13.9g
  • Carbohydrates: 7.7g
  • Fiber: 2.6g
  • Protein: 7.3g
Recipe type: Side Dish
Cuisine: International
Prep time: 
Cook time: 
Total time: 
  • 3 T. unsalted butter, divided (farm fresh)
  • 4 large eggs, lightly beaten (free range)
  • Himalayan salt to taste
  • Freshly ground black pepper to taste
  • 4 c. fresh or frozen riced cauliflower
  • ½ c. frozen peas and carrots
  • 2 large green onions, sliced thin
  • 1½ t. fresh ginger, finely minced
  • ½ t. garlic powder
  • ½ t. crushed red pepper flakes
  • 3 T. tamari or coconut aminos*
  • 2 T. toasted sesame oil
  • Optional garnish:
  • Additional sliced green onions
  1. Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
  2. Add remaining butter, cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 6-8 minutes.
  3. Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!


Chefs Tip: If you use frozen cauliflower that is already riced you can shave a couple of minutes off of the cooking time without effecting the flavor. Just check the ingredients on that package to be sure it is cauliflower and nothing else.

Nutritional information is based on using tamari, rather than coconut aminos and on the proper serving size. It can vary slightly and thus it is provided for entertainment purposes only. It is not to be construed as medical advice as we never offer medical advice on this blog.

You can purchase gluten-free tamari or coconut aminos at Thrive Market. You will also find many other Keto and Paleo products there that might be hard to find in your shopping area. I like what they offer so much that I became an affiliate so I could share with my readers.I hope you visit them and enjoy. If you visit through my link they are offering a 20% discount on your first purchase which is pretty nice.

If you have friends that are following a keto lifestyle please share this article with them. Our goal is to have all the recipes enjoyed by as many people as possible, with the hope that they will sign up for our newsletter and become a member of the Keto/Paleo family.

Today’s Parting Thought: The Dinner table is a place to learn about others, grow closer in your relationships and pour out your hearts.

Laugh Often, Enjoy Good Friends, Share the Love

bon provecho

Your Whole Foods Chef

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