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- 1 medium head of cauliflower, riced - 2 tablespoons coconut oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 cup mixed bell peppers, diced (red, yellow, green) - 1 cup frozen peas - 2 large eggs, beaten - 3 green onions, sliced - 2 tablespoons soy sauce or tamari (for gluten-free) - Salt and pepper to taste - 1 teaspoon sesame oil (optional) Gather these items before you start cooking. The riced cauliflower is key here. You can make it by pulsing the cauliflower in a food processor or buy it pre-riced. Using coconut oil gives the dish a nice flavor while being keto-friendly. The mixed bell peppers add color and crunch. The eggs bring protein and richness. Green onions and garlic add a punch of taste. Soy sauce or tamari gives it that authentic fried rice flavor. Don't forget the salt and pepper to season to your liking. - Low-carb profile - Calories per serving: About 150 - Macronutrient breakdown: - Protein: 7g - Fat: 10g - Carbohydrates: 8g - Fiber: 3g This dish is low in carbs, making it a perfect choice for keto dieters. Each serving keeps your meal light but filling. You get a good mix of protein and healthy fats. Enjoy the flavors without worrying about carbs. For the complete details, check the Full Recipe. How to rice cauliflower To rice cauliflower, start with a medium head. Remove the leaves and stem. Cut it into small florets. Place them in a food processor. Pulse until it looks like rice. If you’re short on time, grab pre-riced cauliflower at the store. Sautéing the vegetables In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add 1 small onion, finely chopped, and cook for 2-3 minutes. Stir until the onion is soft and clear. Next, add 2 minced garlic cloves and 1 cup of mixed bell peppers, diced. Cook for another 2-3 minutes. You want them a bit soft but still colorful. Cooking the eggs Push the veggies to one side of the skillet. Pour in 2 beaten eggs. Scramble them until fully cooked. Mix the eggs with the vegetables. This adds a rich flavor to your dish. Combining all ingredients Now, add the riced cauliflower and 1 cup of frozen peas to the skillet. Stir everything together. Cook for 5-7 minutes. You want the cauliflower tender, but not mushy. Achieving the right texture Keep the heat at medium-high. Stir often to avoid sticking. You want a nice, even cook. This helps the cauliflower maintain a good texture. Stir-frying tips For best results, use a wok or a large skillet. This gives you more space to stir. Make sure not to overcrowd the pan. This keeps the heat high and the ingredients cooking evenly. Seasoning tips Once the cauliflower is cooked, pour in 2 tablespoons of soy sauce or tamari. Add salt, pepper, and 1 teaspoon of sesame oil if you like. Mix well to coat everything. This brings out the flavors. Presentation suggestions To serve, sprinkle 3 sliced green onions on top. This adds a fresh crunch. You can plate the fried rice in a bowl or on a plate. Enjoy the colorful mix! For the full recipe, check the main section. To avoid mushy cauliflower, ricing is key. Use a food processor to pulse the florets. You want it to look like rice, but not too small. If you buy pre-riced cauliflower, check its texture. It should be firm, not soft. Cooking techniques also matter. Stir-fry over medium-high heat. This keeps the cauliflower tender yet crisp. Avoid cooking too long. Five to seven minutes is usually enough. For flavor, I recommend using fresh ingredients. Garlic and onion add depth. Mixed bell peppers brighten the dish. You can also add spices like ginger or chili flakes. For a twist, try sesame oil. It brings a nutty taste. Soy sauce or tamari adds umami. Don’t forget salt and pepper to taste. Optional sauces like sriracha can give it a kick. You can prepare this meal in advance easily. Rice the cauliflower and chop the veggies ahead of time. Store them in airtight containers in the fridge. This makes cooking quick on busy days. When reheating, use a skillet for best results. This keeps the texture nice. If you use a microwave, heat in short bursts. Stir in between to prevent sogginess. {{image_2}} You can add protein to your Keto Cauliflower Fried Rice to make it heartier. Chicken, shrimp, or tofu work well. - Chicken: Use diced cooked chicken for a quick option. Add it when you mix in the cauliflower. - Shrimp: Sauté shrimp until pink before adding the cauliflower. This adds a nice flavor. - Tofu: For a vegan choice, use cubed tofu. Cook it until golden before mixing it in. These options fit nicely into a vegetarian or vegan meal, so feel free to swap ingredients as needed. You can customize the veggies in your fried rice. Other vegetables add color and nutrition. - Carrots: Grate or dice carrots for a sweet crunch. - Zucchini: Add diced zucchini for a fresh twist. - Broccoli: Use small broccoli florets for extra fiber. Change your veggies with the seasons for the best taste. Fresh produce gives a burst of flavor. Experiment with flavors to make this dish even better. - Asian-inspired: Add ginger and sesame oil for a tasty kick. You can also try adding a splash of rice vinegar. - Mediterranean: Toss in olives and sun-dried tomatoes for a unique twist. Fresh herbs like basil can brighten the dish. These combinations let you create a dish you love. Each bite can be different and exciting! For the full recipe, check out the complete guide. To keep your leftover Keto Cauliflower Fried Rice fresh, refrigerate it in an airtight container. Make sure it cools to room temperature before sealing. This helps prevent moisture build-up. If you want to keep it longer, you can freeze it. Just portion it out in freezer bags or containers. Squeeze out as much air as possible before sealing. This keeps the rice from getting freezer burn. In the fridge, your cauliflower fried rice lasts about 3 to 4 days. If you freeze it, it can last up to 2 to 3 months. Always check for signs of spoilage. If it smells off or looks discolored, it’s best to toss it out. Food safety is key to enjoying your meals. To reheat, you can use the microwave or the stovetop. For the microwave, place your rice in a bowl. Cover it with a damp paper towel to keep it moist. Heat it for 1 to 2 minutes, stirring halfway through. For stovetop reheating, add a bit of oil to a skillet. Heat it over medium heat and stir until warm. This method can help revive the texture, making it taste fresh again. You can rice cauliflower using a food processor or a box grater. - Food Processor: Cut the cauliflower into florets. Pulse them in the food processor. You want small pieces that look like rice. This method is quick and easy. - Box Grater: If you don’t have a food processor, use a box grater. Grate the florets on the large holes. This takes more time but works well. Yes, you can make this dish ahead of time. Here are some tips: - Meal Prep: Cook the cauliflower rice and store it in an airtight container. You can keep it in the fridge for up to 4 days. - Storage: If you want to keep it longer, freeze it. Portion it out and store in freezer bags. It will last for about 3 months. Yes, cauliflower fried rice is very keto-friendly. - Carbohydrates: Cauliflower has low carbs compared to regular rice. One cup of cauliflower has about 5 grams of carbs. - Comparison: In contrast, one cup of white rice has around 45 grams of carbs. Cauliflower rice is a smart choice for those on a keto diet. You can easily adapt this recipe for various diets. - Gluten-Free Options: Use tamari instead of soy sauce for a gluten-free option. - Allergen Information: If you have egg allergies, skip the eggs or use a substitute like tofu. You can still enjoy the dish without losing flavor. In this article, we explored how to make delicious Keto Cauliflower Fried Rice. We listed essential ingredients and detailed preparation steps. You learned how to achieve the perfect texture and flavor. The tips for meal prep and versatility opened new ways to enjoy this dish. Remember, you can customize with proteins or vegetables to fit your taste. Store leftovers properly to keep them fresh. Enjoy this meal as a healthy choice, full of flavor and nutrients. Happy cooking!

Keto Cauliflower Fried Rice

Discover how to make a delicious Keto Cauliflower Fried Rice that's not only healthy but also super quick to whip up! This easy recipe is packed with flavor and vibrant veggies, making it the perfect guilt-free meal. With just a few simple steps, you can enjoy a satisfying dish that fits your keto lifestyle. Ready to transform your meals? Click to explore the full recipe and get cooking today!
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Ingredients
  

1 medium head of cauliflower, riced

2 tablespoons coconut oil

1 small onion, finely chopped

2 garlic cloves, minced

1 cup mixed bell peppers, diced (red, yellow, green)

1 cup frozen peas

2 large eggs, beaten

3 green onions, sliced

2 tablespoons soy sauce or tamari (for gluten-free)

Salt and pepper to taste

1 teaspoon sesame oil (optional)

Instructions
 

Begin by preparing the cauliflower. Remove the leaves and stem, and cut it into florets. Pulse in a food processor until it resembles rice. Alternatively, you can buy pre-riced cauliflower.

    Heat the coconut oil in a large skillet or wok over medium-high heat.

      Add the chopped onion and sauté for about 2-3 minutes until translucent.

        Stir in the minced garlic and diced bell peppers, cooking for another 2-3 minutes until slightly softened.

          Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them into the vegetables.

            Add the riced cauliflower and frozen peas to the skillet. Stir everything together, cooking for another 5-7 minutes until the cauliflower is tender but not mushy.

              Pour the soy sauce and sesame oil (if using) over the mixture, stirring well to combine. Season with salt and pepper.

                Remove from heat and sprinkle with sliced green onions before serving.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4