Keto and paleo cauliflower fried rice is so rich and flavorful, so tasty, that unsuspecting diners will truly not believe it’s not made with actual rice.
I love eating this keto cauliflower fried rice with no guilt whatsoever.
You see, fried rice used to be one of my guilty pleasures, back in my high-carb days. Even then, I knew that it wasn’t the best choice to make, nutritionally speaking.
This paleo cauliflower fried rice changed everything. My family and I can now enjoy the incredible flavors and textures of fried rice, while getting in great high quality nutrition, so the guilt is gone!
Is cauliflower better for you than rice?
A big yes! This is definitely true compared to white rice, which is fairly devoid of nutrients. But even compared to brown rice, which IS nutritious, cauliflower is a much better choice for anyone who needs to limit their carb intake.
According to fitday.com, a cup of cooked cauliflower has 80 calories, 7g carbs and 4g fiber. A cup of cooked brown rice has 214 calories, 44g carbs and 3g fiber. That’s a lot of carbs for someone whose ability to metabolize carbs is impaired.
Does cauliflower fried rice taste like actual fried rice?
It’s surprisingly close. Even basic cauliflower rice is surprisingly similar to white rice, especially when made with cheese and garlic. But it’s not the same.
However, this cauliflower fried rice is truly so close to the real thing, so flavorful and satisfying, that I’m pretty sure you could serve it to unsuspecting guests and they would never know it wasn’t made with actual rice.
Not that I ever did! I am fully transparent with my guests, especially these days with all the food allergies and unique preferences. 😀
What to serve with cauliflower fried rice?
Any Asian-style main course goes well with this side dish. I often serve it with broiler sesame chicken and with Asian meatballs. You can also serve it with any neutral main course, such as baked chicken breast and grilled chicken breast.
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave, on 50% power.
Cauliflower Fried Rice
- 1 medium head cauliflower (1.25 lb. after trimming)
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 large eggs, lightly beaten
- 4 tablespoons reduced sodium soy sauce, divided (or a paleo alternative)
- 1/4 teaspoon black pepper
- 2 tablespoons thinly sliced green onions
- 1 tablespoon sesame oil
- Wash and trim the cauliflower. Cut into large florets. Process in batches in your food processor into the texture of rice.
- In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the bell pepper and cook 2 more minutes. Add the garlic and the ginger and cook, stirring, 30 seconds.
- Add the riced cauliflower. Cook, stirring constantly, 4-5 minutes, until cauliflower is starting to soften.
- Make a hole in the center of the veggies. Pour the eggs and one tablespoon of the soy sauce into the hole and scramble them into the hot cauliflower, stirring constantly, until cooked, about 1 minute.
- Stir in the remaining soy sauce and the black pepper. Cook 1 more minute. Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve the cauliflower fried rice immediately.