📋 Ingredients

  • Cauliflower Rice: 4 cups fresh or frozen cauliflower rice (about 1 medium head of cauliflower, riced)

  • Proteins:

    • 2 large eggs, beaten

    • (Optional) 1 cup cooked protein (diced chicken, shrimp, pork, or bacon)                             

  • Aromatics & Veggies:

    • 2 tablespoons sesame oil (or avocado oil/butter)

    • 3 cloves garlic, finely minced

    • 1 teaspoon fresh ginger, minced or grated

    • 3 green onions (scallions), thinly sliced (whites and greens separated)

    • ½ cup low-carb vegetables (such as diced green bell peppers, diced zucchini, or a small handful of frozen peas & carrots if allowed in your carb budget)

  • Sauce & Flavoring:

    • 2–3 tablespoons coconut aminos (or low-sodium soy sauce / tamari)

    • 1 tablespoon rice vinegar or lemon juice

    • Salt and freshly ground black pepper (to taste)

    • Sriracha or chili flakes (optional, for heat)

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Cauliflower Rice

  1. If using fresh cauliflower: Cut into florets and pulse in a food processor until it reaches rice-sized grains (do not over-blend into a puree).

  2. If using frozen cauliflower rice: Microwave per package instructions or thaw and press thoroughly with paper towels to remove excess moisture (removing moisture is the secret to avoiding soggy fried rice!).

Step 2: Scramble the Eggs

  1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.

  2. Pour in the beaten eggs and gently scramble until just set and soft (about 1–2 minutes).

  3. Transfer the scrambled eggs to a small dish and set aside.

Step 3: Sauté Aromatics and Veggies

  1. Add the remaining 1 tablespoon of sesame oil to the same skillet over medium-high heat.

  2. Add the minced garlic, ginger, and the whites of the green onions. Sauté for about 30–60 seconds until fragrant.

  3. Add your choice of low-carb vegetables (and optional cooked protein if using). Toss and cook for 2–3 minutes until tender-crisp.                                                                       

Step 4: Fry the Cauliflower Rice

  1. Raise the heat to high and add the cauliflower rice to the skillet.

  2. Spread it out evenly and let it cook without stirring for 1–2 minutes to get a slight sear.

  3. Stir well and sauté for another 3–4 minutes until the cauliflower is tender but still has a slight bite.

Step 5: Season and Combine

  1. Pour the coconut aminos (or soy sauce) and rice vinegar over the cauliflower rice. Toss well to coat every grain evenly.

  2. Stir the scrambled eggs back into the skillet, breaking them up into small pieces with your spatula.

  3. Taste and season with salt, pepper, or red pepper flakes if desired.

  4. Remove from heat, fold in the sliced green onion tops, and serve hot!

💡 Keto Serving Suggestions

  • Side Dish: Pair alongside grilled keto chicken, salmon, or steak stir-fry.

  • Main Dish: Add extra diced bacon, cooked shrimp, or leftover roasted chicken directly into the wok for a complete, one-pan meal.

Would you like an image generated for this recipe or nutritional/macro information?