This Keto Fried Rice is a cauliflower rice recipe made to create a low carb version of pork fried rice. It makes a great stir fry side dish without traditional rice that fits the keto diet and one the whole family will love.
This cauliflower fried rice is a great recipe bursting with flavor and is a tasty recipe to serve next time you are craving chinese take out. You can skip the Chinese restaurant and make this recipe right at home in just 15 minutes!
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❤️ Why you'll love it
✔️ This will become one of your favorite cauliflower rice recipes, allowing you to have chinese take-out at home without all the carbs from regular rice!
✔️ Keto pork fried rice is made with simple ingredients and is the perfect side dish to your favorite keto Chinese food recipes.
✔️ This easy to make recipe has 4 generous servings with 20 grams of protein and 8 net carbs!
🥘 Ingredients
Olive oil, to fry the aromatics and veggies (can also use avocado oil)
Onion and Garlic, for flavor
Frozen mixed vegetables
Cooked pork tenderloin
Ground ginger
Fresh cauliflower rice
Soy sauce or coconut aminos, added for flavor
Green onions, as a garnish
Cooking spray, for scrambling the eggs
Large eggs, to add to the fried rice
Salt and black pepper (optional)
🔪 Instructions
- Coat a large skillet with cooking spray and heat over medium heat until hot. Add the eggs and scramble for 2 minutes, until they are just set. Remove the eggs from the skillet and set aside.
- Wipe the skillet clean with paper towels and return the skillet to the burner on medium-high heat. Add the oil and heat until hot. Stir the onions and mixed vegetables into the hot oil, stir frying for 2 minutes, until onions begin to soften.
- Add the diced pork and ground ginger to the veggie mixture, cook and stir for 1 minute.
- Stir in the cauliflower rice and cook for 7 minutes, until rice has slightly browned and softened.
- Add the soy sauce and stir to combine. Stir in the scrambled eggs and salt and pepper to taste.
🥄 Equipment
Large nonstick skillet
Mixing bowls
Measuring cups
Hand whisk, for whisking the eggs
Flat head wooden spoon
🥫Storage
Store any leftover fried rice in an airtight container in the fridge up to 3 days.
📖 Variations
- Use toasted sesame oil in place of the olive oil.
- Coconut aminos can be used in place of soy sauce. Be sure it is a keto friendly version as some coconut aminos are high in carbs. My favorite brand is this one.
- Add a dash of fish sauce for umami flavors to come through.
💭 Tips
- Make your own cauliflower rice by processing cauliflower florets in the food processor until the cauliflower is broken down into rice sized pieces.
- If you don't have a food processor, or don't want the rice to be chopped into too small pieces, then use a knife and chop the cauliflower by hand. This adds about 10 minutes to prep time, but if you have the time, and prefer bigger chunks of cauliflower rice, that is the method to take.
- A box grater is another way to "rice" the cauliflower. Shred the florets on the side of the grater with the largest holes to make riced sized pieces.
- Other veggies that can be used in place of the mixed veggies are green beans, red pepper, and asparagus to drop the carb count some. You can also reduce carbs more by using just ¼ cup onion.
📚 Related Recipes
Try these Garlic Scrambled Eggs with Chickpeas for a high protein vegetarian meal.
Vegetarian Cauliflower Fried Rice has a delicious lime and cilantro combination.
Serve this Grilled Stuffed Pork Tenderloin for a low carb dinner and use the leftovers to make keto fried rice!
🍽 Serve with...
Serve this pork fried rice as a side to keto sesame chicken and steamed broccoli.
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📖 Recipe
Keto Fried Rice
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Ingredients
- 2 large eggs
- 4 cups riced cauliflower
- 2 tablespoons olive oil
- ⅓ cup diced onion
- 2 cloves garlic
- 1 cup diced pork tenderloin
- ¼ cup frozen mixed vegetables
- ½ teaspoon ground ginger
- cooking spray
- 2 tablespoons soy sauce
Instructions
- Coat a large skillet with cooking spray and heat over medium heat until hot. Add the eggs and scramble for 2 minutes, until they are just set. Remove the eggs from the skillet and set aside.
- Wipe the skillet clean with paper towels and return the skillet to the burner on medium-high heat. Add the oil and heat until hot. Stir the onions and mixed vegetables into the hot oil, stir frying for 2 minutes, until onions begin to soften.
- Add the diced pork and ground ginger to the veggie mixture, cook and stir for 1 minute.
- Stir in the cauliflower rice and cook for 7 minutes, until rice has slightly browned and softened.
- Add the soy sauce and stir to combine. Stir in the scrambled eggs and salt and pepper to taste.
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