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Savory ‘Chinese Restaurant-Style’ Cauliflower Fried Rice

PER 1-Cup Serving: Calories 219 | Fat 17g | Carbohydrates 9g | Fiber 2.75g | Net Carbohydrates 6.25g | Protein 8g

Keto cauliflower fried rice is an easy, low carb way to enjoy “fried rice” on keto.

This simple stirfry uses bacon to add a savory, fat-fueled crunch. The dish calls for a mix of tasty vegetables, including onions, peas and carrots, and scallions.

You’ll be surprised at how similar this is to your favorite Chinese restaurant-style fried rice. Your entire family will love it (even if they’re not keto)!

This Cauliflower Fried Rice Recipe is:

  • Super tasty
  • Easy to make
  • Great as leftovers

This Recipe Uses:

  • Cauliflower
  • Bacon
  • Eggs
  • Butter
  • Coconut Oil
  • Onions
  • Peas
  • Carrots
  • Green onions
  • Garlic
  • Soy Sauce
  • Sriracha

Three Health Benefits of Cauliflower

  • Provides vitamins and minerals: cauliflower is an excellent source of many vitamins and minerals as well as antioxidants.
  • Supports digestive health: cauliflower contains 3 grams of fiber for every cup, which is important for digestive health. Studies show consuming fiber-rich vegetables can help reduce the risk of several diseases, including heart disease, cancer, and diabetes.
  • Promotes a healthy weight: eating fiber-rich foods like cauliflower can help you feel more full, longer. Which can lead to eating fewer calories and therefore help you manage your weight easier.
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Ingredients:

Pro Tip: You can use frozen riced cauliflower to save time.

Preparation:

  1. Quarter the cauliflower, remove the core and cut into florets. Put half into a food processor and pulse until the pieces are about the size of rice. Put into a bowl and repeat with the remaining cauliflower. Set aside.
  2. Cook the bacon at medium-low heat until crispy, about 5 minutes on each side. Transfer the bacon to a plate when it is done. Chop it into small pieces.
  3. In the same skillet, add the butter to the bacon grease. Whisk the eggs and scramble in the bacon grease and the butter. Scrape the scrambled eggs into a bowl. Add the chopped bacon.
  4. Clean out the skillet and put it back on the stove at medium-high heat. Add one tablespoon coconut oil, along with the diced onion. Cook for about 2-3 minutes, stirring often.
  5. Add the garlic and riced cauliflower, along with the other two tablespoons of coconut oil. Cook, stirring continuously for 4-5 minutes until cauliflower is soft but not mushy.
  6. Add the remaining ingredients and stir together for 1-2 more minutes until the peas and carrots are heated through. Remove from the heat and stir in the bacon and eggs. Serve immediately.
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