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+ servings
Two bowls of cauliflower fried rice.

Cauliflower Fried Rice

Better than takeout, this Cauliflower Fried Rice is super easy to make, low carb, keto friendly, healthy and absolutely delicious!
Course Side Dish
Cuisine Asian, Canadian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 138kcal
Author Aleta


  • 1 medium cauliflower 4 cups riced
  • 1 tbsp unsalted butter
  • 1 small onion
  • 1 red bell pepper
  • 2 stalks celery
  • 2 cloves garlic grated or finely minced
  • 2 tsp ginger grated or finely minced
  • ½ tsp ground black pepper
  • 3 tbsp soy sauce or coconut aminos for strict keto
  • 2 eggs
  • 2 tsp sesame oil
  • ¼ cup green onion chopped


Equipment Needed


  • If you are going to make your own Cauliflower Rice, start by making it, and then set it aside. Never made it before? Check out this post all about How to Make Cauliflower Rice.
  • Heat a skillet on medium heat. Dice up the onion, red pepper and celery. Add the butter to the hot skillet, then stir in the onion, red pepper and celery. Cook until the onion has become translucent. Stir in the ginger, garlic and black pepper, then fry for a minute or two.
  • Add the cauliflower rice and soy sauce. Mix well, place a tight fitting lid over top of the cauliflower fried rice, and allow to steam for 5 minutes. Remove the lid, give it a stir, then push all of the keto fried rice to the sides of the skillet, making room in the center for the eggs.
  • Crack the eggs into the hot skillet, scramble them with a wooden spoon, and cook until the eggs are fully cooked, stirring often. Mix the cooked eggs into the cauliflower fried rice, then stir in the sesame oil and green onion. Serve hot!



Expert Tips

  1. Making cauliflower rice is so fast and easy to do, you've got to give it a try! Check out this How to Make Cauliflower Rice for the best method.
  2. Dice the onion, pepper and celery into small pieces, giving the keto fried rice a better texture.
  3. After pushing the cauliflower fried rice to the side of the skillet to make room for the eggs, let the skillet heat up a little before adding the eggs - this will allow them to cook a little better.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 7.5 g net carbs for 1/4 of the whole recipe.


Serving: 0.25recipe | Calories: 138kcal | Carbohydrates: 12.1g | Protein: 6.5g | Fat: 8.3g | Sodium: 445mg | Fiber: 4.6g | Net Carbs: 7.5g