Love your Fried Rice but on a ketogenic diet? Our Low Carb Fried Rice with Cauliflower will curb that craving. We simply grate up a cauliflower and use it in place of rice, then cook it with a few extra tweaks. We leave out any sugar, use Wheat-Free Soy Sauce and add a little extra Peanut Oil to get that all important fat content up.
This recipe is so easy that Chef Gerri stepped aside and let me come up with it and cook it. She says my chopping is getting better but I’ve a lot to learn yet 😉
Ingredients For Your Low Carb Fried Rice With Cauliflower
- 1/2 cup of Spring Onions, approximately 5
- 1 ounce of Bell Pepper
- 2 Eggs
- 1/2 of a large Cauliflower
- 3 tablespoons of Peanut Oil
- 1 slice of Bacon, diced
- 1/3 cup of Frozen Peas
- 3 tablespoons of Wheat Free Soy Sauce
- 1 teaspoon of Sesame Oil
Directions For Low-Carb Fried Rice with Cauliflower: Video and Recipe Card
- Slice the spring onions and diced the bell peppers, set aside.
- Lightly whisk the egg in a bowl, set aside.
- Grate cauliflower with coarsest side of a grater and set aside.
- Heat Wok over low heat. Add half of the peanut oil and scramble the eggs. Remove and set aside.
- Add the diced bacon to the hot wok, cook until lightly browned. Stir the bacon constantly to prevent it from burning.
- Add grated cauliflower, constantly stirring and moving in the wok. Add the rest of the peanut oil.
- Add peas and spring onions continue to mix and turn in the wok.
- Add Sesame oil and Soy Sauce and stir through.
- Add the cooked eggs, mix quickly and serve.
Serve up your Low Carb Fried Rice with Cauliflower alongside fish, chicken, and red meat dishes or eat it as a stand alone meal. We like to make it in large batches for dinner parties. You can try freezing it if you like, but we don’t recommend it.
If you want to make a larger amount for entertaining just use our interactive recipe card below where you can adjust the serving amounts to calculate the ingredient amounts needed.
We use a Wok with a concave bottom like this one Chef says that while flat bottom woks are convenient for sitting on electric hot plates they’re not as versatile in the distribution of heat for cooking things like stir frys etc, and the lip where the flat meets the curve makes it very difficult to work the food around in a constant motion with the “Wok Chuan” aka Wok Spatula.
Another handy piece of cooking equipment I use (as I don’t have gas connected to my kitchen) is a portable camp stove like this one (You can see me using it in our videos) They are surprisingly cheap and produce a lot of fast heat for cooking. I have 3 for the purposes of camping as I love the great outdoors, but they’re handy as a wok cooker beside the BBQ or for Boiling Pots and Kettles as well.
They operate on small butane canisters like these so there’s no carting around large gas bottles and the whole thing stove and all takes up no room at all.