Simple Sesame Keto Cauliflower Fried Rice

If you ask me, cauliflower is a genius substitute for rice.

This keto-friendly take on classic fried rice gives you all the comfort and satisfaction of takeout, minus the carbs. Fresh cauliflower rice mingles with tender vegetables and savory seasonings, creating a dish that feels just like the real thing.

It’s loaded with all the good stuff – eggs scrambled to perfection, bits of crispy bacon, and a mix of traditional Asian seasonings that make the whole kitchen smell amazing. A dash of soy sauce (or coconut aminos) brings that classic fried rice flavor we all know and love.

It’s a filling meal that keeps things low-carb while still delivering that satisfying takeout experience we crave.

What Kind of Cauliflower Should I Use?

Fresh cauliflower is your best bet for making cauliflower rice, though frozen pre-riced cauliflower can save you some prep time. If you’re starting with a whole head, look for one that’s firm and white, without any brown spots or discoloration. You can turn it into “rice” using either a food processor (pulse until it reaches rice-sized pieces) or a regular box grater (though this takes more effort). One medium head of cauliflower typically yields about 4 cups of cauliflower rice, which is perfect for this recipe. Just make sure not to over-process your cauliflower – you want rice-sized pieces, not cauliflower mush!

Options for Substitutions

This keto-friendly recipe can be customized in several ways to match your preferences and pantry items:

• Cauliflower rice: While cauliflower is the star here and best for keto, you can use broccoli rice as an alternative. Just pulse fresh broccoli in a food processor until rice-sized. Note that the flavor will be slightly different.
• Oils: Any cooking fat works here – coconut oil adds a nice tropical touch, while ghee brings a buttery flavor. Just keep the sesame oil if possible, as it adds that authentic Asian taste.
• Soy sauce: For a gluten-free option, use tamari or coconut aminos. Coconut aminos are slightly sweeter and less salty, so you might need to add a bit more.
• Mixed vegetables: To keep it keto, skip the carrots and peas, and use lower-carb options like bell peppers, celery, or mushrooms. For extra color, add some diced red cabbage.
• Eggs: If you’re egg-free, you can leave them out or add some crumbled tofu for protein. Just pan-fry the tofu separately first until golden.
• Green onions: Chives or fresh herbs like cilantro work well as alternatives for the finishing touch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making cauliflower fried rice is dealing with excess moisture – make sure to thoroughly pat your riced cauliflower dry with paper towels before cooking, or you’ll end up with a mushy mess instead of that perfect rice-like texture.

Another common mistake is overcrowding the pan – work in batches if needed, as too much cauliflower at once will steam rather than “fry,” preventing that desirable golden-brown color and crispy edges.

Temperature control is crucial – cooking on too low heat will make your cauliflower release water and become soggy, while too high heat might burn it before it’s properly cooked, so maintain a medium-high heat throughout the cooking process.

For the best results, add your beaten eggs to a cleared space in the pan rather than directly on top of the cauliflower, and let them set slightly before mixing them in with the rest of the ingredients.

What to Serve With Cauliflower Fried Rice?

This low-carb take on fried rice works great as a main dish, but it’s even better when paired with some tasty protein options! Try serving it alongside some grilled chicken thighs, pan-seared shrimp, or crispy tofu for a complete meal. If you want to keep things simple, a fried egg on top with a dash of sriracha sauce adds both protein and flavor. For a true takeout-style dinner at home, pair your cauliflower fried rice with some Asian-inspired dishes like beef and broccoli or Chinese-style green beans – just make sure to keep your sides keto-friendly if you’re watching your carbs.

Storage Instructions

Keep Fresh: This keto cauliflower fried rice makes great leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they meld together, making it perfect for meal prep.

Freeze: Want to make a bigger batch? This dish freezes really well for up to 3 months. Just let it cool completely, then pack it in freezer-safe containers or bags. Pro tip: portion it out before freezing so you can grab just what you need later!

Warm Up: When you’re ready to eat your leftover cauliflower fried rice, just heat it up in a pan over medium heat for about 5 minutes, stirring occasionally. You can also use the microwave – just give it a quick zap for 1-2 minutes, stirring halfway through. Add a splash of soy sauce if needed to freshen up the flavors.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 12-16 g
• Fat: 28-34 g
• Carbohydrates: 30-40 g

Ingredients

• 4 cups prepped cauliflower rice
• 2 tablespoons oil or fat of choice (such as bacon fat, olive oil, or butter)
• 1 tablespoon sesame oil
• 1/4 cup diced red onion
• 1 cup mixed chopped vegetables (like carrots, peas, and beans)
• 2 eggs, beaten
• Soy sauce to your liking
• Chopped green onions for seasoning

Step 1: Heat the Oils

In a skillet over medium heat, pour in a little olive oil and sesame oil.

Allow the oils to heat up; you’ll know they’re ready when they shimmer slightly.

Step 2: Sauté the Onion

Add diced red onion to the hot oils in the skillet.

Sauté the onion for about 3 minutes, or until it begins to soften and become fragrant.

Step 3: Add Vegetable Mix and Cauliflower Rice

Next, add your vegetable mix to the skillet, followed by the cauliflower rice.

Stir well to combine all the ingredients, ensuring the vegetable mix is evenly distributed with the rice.

Allow the mixture to heat through completely, stirring occasionally.

Step 4: Incorporate the Eggs

Once the cauliflower rice and vegetable mix are hot, stir in the eggs.

Mix thoroughly so that the rice and vegetables are coated in the egg.

Let the eggs cook for about 3-4 minutes, stirring occasionally to prevent sticking, until the eggs are fully cooked and set.

Step 5: Final Seasoning and Serve

Stir in soy sauce to your personal taste and add green onions for a fresh flavor.

Taste as you go to adjust the seasoning according to your preference.

Once everything is seasoned to your liking, your dish is ready to serve.

Enjoy hot!