Keto Cauliflower Fried Rice

How to Make Keto Cauliflower Fried Rice

1. 1

   Step 1: Rice the cauliflower

   If using a head of cauliflower, cut into florets and pulse in a food processor until grainy and rice-sized; if using frozen riced cauliflower, thaw and drain well. Transfer to a clean kitchen towel and squeeze out excess moisture — the drier the cauliflower, the better it will fry and brown.

   For this step

   • 6 cupsRiced cauliflower (fresh or thawed from frozen)
   
2. 2

   Step 2: Cook the chicken

   Heat a large, heavy skillet or wok over medium-high heat and add the avocado oil. Season the diced chicken with salt and pepper, add to the hot pan, and cook, stirring occasionally, until golden and cooked through (about 5–7 minutes). Remove the chicken to a plate and set aside.

   For this step

   • 2 tbspAvocado oil (or other high-heat oil)
   • 16 ozBoneless, skinless chicken breast, cut into 1/2" pieces
   • 1 tspKosher salt & freshly ground black pepper
   
3. 3

   Step 3: Scramble the eggs

   Reduce heat to medium, add a small splash of oil if the pan is dry, then crack in the eggs and gently scramble until just set but still tender. Transfer the eggs to the plate with the chicken and break into bite-sized pieces.

   For this step

   • 3 largeLarge eggs
   
4. 4

   Step 4: Sauté the aromatics

   Add a touch more oil to the pan if needed, then add the diced onion and cook until translucent, about 2–3 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn the garlic.

   For this step

   • 1 smallYellow onion, finely diced
   • 3 clovesGarlic cloves, minced
   
5. 5

   Step 5: Fry the cauliflower and combine

   Increase heat to medium-high and add the riced cauliflower to the skillet, spreading it out so it contacts the pan; stir-fry until most moisture has cooked off and bites start to brown, 5–7 minutes. Return the chicken and scrambled eggs to the pan, drizzle with tamari and toasted sesame oil, and toss thoroughly to combine; taste and adjust seasoning with salt and pepper.

   For this step

   • 2 tbspTamari or low-sodium soy sauce
   • 1 tspToasted sesame oil
   
6. 6

   Step 6: Finish and serve

   Stir in most of the sliced green onions, reserving a few for garnish, and give the skillet one last toss to heat everything through. Serve hot in generous bowls, topped with the remaining green onions for freshness.

   For this step

   • 4 stalksGreen onions, thinly sliced (for garnish)
   

1. If using a head of cauliflower, cut into florets and pulse in a food processor until grainy and rice-sized; if using frozen riced cauliflower, thaw and drain well. Transfer to a clean kitchen towel and squeeze out excess moisture — the drier the cauliflower, the better it will fry and brown.
2. Heat a large, heavy skillet or wok over medium-high heat and add the avocado oil. Season the diced chicken with salt and pepper, add to the hot pan, and cook, stirring occasionally, until golden and cooked through (about 5–7 minutes). Remove the chicken to a plate and set aside.
3. Reduce heat to medium, add a small splash of oil if the pan is dry, then crack in the eggs and gently scramble until just set but still tender. Transfer the eggs to the plate with the chicken and break into bite-sized pieces.
4. Add a touch more oil to the pan if needed, then add the diced onion and cook until translucent, about 2–3 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn the garlic.
5. Increase heat to medium-high and add the riced cauliflower to the skillet, spreading it out so it contacts the pan; stir-fry until most moisture has cooked off and bites start to brown, 5–7 minutes. Return the chicken and scrambled eggs to the pan, drizzle with tamari and toasted sesame oil, and toss thoroughly to combine; taste and adjust seasoning with salt and pepper.
6. Stir in most of the sliced green onions, reserving a few for garnish, and give the skillet one last toss to heat everything through. Serve hot in generous bowls, topped with the remaining green onions for freshness.