A ready-in-30-minutes kind of meal is #dinnergoals, and this keto cauliflower fried rice is one of my favorites. It's just as good as take-out, but low-carb, gluten-free and paleo-friendly. Tender pork, riced cauliflower and sautéed vegetables are stir-fried in a flavorful sauce for a cauliflower fried rice recipe that's nutrient-packed, filling, and delicious. Did I mention it's a one-pan keto dinner? Even better.
cauliflower fried rice, a versatile recipe
Adapt this cauliflower fried rice recipe however you like- substitute pork for chicken, shrimp or tofu, or omit it entirely to turn this into a delicious side.
And the veggies? I use a mix of frozen peas, onion and baby bok choy, but you can go in many different directions here, depending on your taste preference and what you have in your fridge. Regular green cabbage works, so do carrots, shallots, broccoli or snow peas. Craving a kimchi fried rice? Go for it! You'll love that version, too.
While the supporting ingredients can be changed up, the MVP here is the cauliflower rice. It's pretty essential, and I turn to frozen riced cauliflower to make the process really easy. If you want to rice your own cauliflower, you totally can, but frozen cauliflower rice cuts down the prep time by a few minutes (and will leave you with much fewer bits of cauliflower all over the kitchen).
Less clean-up and dinner ready even faster? Frozen cauliflower rice is your new best friend.
let's make cauliflower fried rice!
Now to the good part.
For this keto cauliflower fried rice recipe, you will need these items:
- coconut oil
- raw pork chops, cut into bite-sized pieces
- diced yellow onion
- minced garlic
- fresh grated ginger
- frozen peas
- baby bok choy
- coconut aminos (or substitute tamari)
- frozen riced cauliflower
- toasted sesame oil
- salt and pepper
- chopped green onion, cilantro or red pepper flakes (optional toppings)
To make this keto cauliflower fried rice, you have two options. You can scramble the eggs first and set them aside to stir in later, or scramble the eggs last with the cauli rice in the same pan. I like to go with the latter, but it really makes no difference.
- Cook the pork and onions. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and pork and sauté for about 5 minutes, stirring occasionally. The pork should be nearly cooked through and the onions translucent.
- Add the vegetables. Stir in the grated ginger and minced garlic, then the frozen peas and chopped baby bok choy. Add the coconut aminos and cook for another 1-2 minutes. Bump the heat up to medium-high and add the riced cauliflower. Cook for about 5 minutes, stirring the mixture frequently and cooking a lot of the moisture out.
- Scramble the eggs. Push the cauliflower fried rice to one side of the skillet or make a well in the center, then pour in the sesame oil. Crack the eggs into a dish and whisk together pour the eggs into the skillet. Gently stir/fold the eggs with a spatula until they begin to set. Fold them in with the rest of the cauliflower fried rice.
- Serve. Remove from heat and serve, topped with fresh green onions, cilantro, red pepper flakes, or sriracha.
watch the video for how to make keto cauliflower fried rice!
a few tips
- Frozen cauliflower rice contains more moisture that will need to cook out to prevent it from being soggy. Make sure to bump up the temperature to at least medium-high once the frozen cauli rice is added. If you're using fresh cauliflower rice, cook for about the same amount of time but cover the skillet with a lid to help make the rice a bit more tender.
- This recipe is made with uncooked pork but it's also the perfect way to use up any kind of already-cooked, leftover protein like ham or chicken. If that's the case, add it toward the end, right before scrambling the eggs, since it only needs to heat through.
Easy keto dinners are a lifesaver, and luckily, leftover keto cauliflower fried rice also makes a delicious and healthy next-day lunch. So simple. So good.
more keto cauliflower recipes you will love
- The creamiest cauliflower mash that only takes a few ingredients (and is dairy free too!)
- Fajita cauliflower steaks and cilantro avocado dressing is a delicious, meatless and keto meal that has so. much. flavor.
- Creamy cauliflower soup, a low-carb and vegan soup that is savory and comforting.
- 1 tablespoon coconut oil
- 2 uncooked pork chops, cut into bite-sized pieces
- 1 yellow onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon freshly-grated ginger (or sub ½ teaspoon ground ginger)
- ¼ cup frozen peas
- 1 head baby bok choy, chopped
- 2 tablespoons coconut aminos (or tamari)
- 12 ounces frozen riced cauliflower
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 3 eggs
- chopped green onion, red pepper flakes, cilantro or sriracha (optional toppings)
- Heat the coconut oil in a large skillet over medium heat. When hot, add the chopped onion and pork and sauté for about 5 minutes, stirring occasionally. The pork should be nearly cooked through and the onions translucent.
- Stir in the minced garlic and grated ginger, then the frozen peas and chopped baby bok choy.
- Pour in the coconut aminos and cook for another 1-2 minutes.
- Bump the heat up to medium-high and add the frozen riced cauliflower. Cook for about 5 minutes, stirring the mixture frequently- most of the moisture should cook out. Stir in the salt and pepper.
- Push the cauliflower fried rice to one side of the skillet or make a well in the center- this is where you will scramble the eggs. Pour the sesame oil into the well. Crack the three eggs into a dish and whisk together, then pour the eggs into the skillet. Gently stir/fold the eggs with a spatula until they begin to set. Fold them in with the rest of the cauliflower fried rice.
- Remove from heat and serve, topped with fresh green onions, cilantro, red pepper flakes, or sriracha.
To make with fresh cauliflower rice, cook for about the same amount of time but cover the skillet with a lid to help make the rice a bit more tender.
To use already-cooked leftover protein like ham or chicken, follow the recipe but add the pre-cooked meat at the end, just before scrambling the eggs.
Store leftovers in the fridge for up to 5 days.