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What’s one item you’ve missed most, outside of standard pizza and bread? Would it be rice? It sure is for me. What person wouldn’t, when so many ethnic foods use rice? I have always loved fried rice because it’s been really easy to make, traditionally using leftover dried out rice, frozen veggies, sesame oil and soy sauce, and whatever protein I may have had in the fridge (eggs, ham or chicken).

However, when making this clean and low-carb, this dish requires making pretty substantial substitutions and additional ingredients, to transform it into a closer resemblance to the original in texture. To make it clean, I ditch using any ham. I also use organic, low-sodium and gluten-free tamari sauce (fermented soy sauce), which is better for our bodies. And, the large substitutes I use are not only cauliflower, but shirataki rice and a dry Japanese condiment called gomasio, which is used for topping over rice and other Japanese cuisine. It is made of a blend of sesame seeds and sea salt.

If you get a chance to use my recipe, please leave a friendly comment or rating below. I’d say it’s a pretty tasty transformation, but I’d love to get your feedback. And, as always, I appreciate your support as I provide this site nearly ad free other than links to products I personally use. Thank you!

Cauliflower Fried Rice

5 from 1 vote

Recipe by J. Irish, Ketolicious Eats Course: Lunch or dinnerCuisine: AsianDifficulty: Easy

Servings

4-6

servings

Cooking time

minutes

Calories

165.8

kcal

Use my recipe for a ketogenic/low-carb side dish to any Asian meal, or as a hold-over meal that’s easy to heat up prior to dinner.

Macros: 8.25 net carbs | 8.5g fat | 10.6 g protein per 3/4 cup serving (using carrots rather than frozen peas and carrots).*

Ingredients

14 ounces 14 (two 7 oz. packages) Miracle Noodle Shirataki Rice
12 ounces 12 frozen cauliflower rice, or fresh cauliflower rice will also work
2 teaspoons 2 organic sesame oil–I use Trader Joe’s Organic Toasted Sesame Oil.
1 small 1 *carrot (diced), or 1/2 – 3/4 cup organic frozen peas and carrots, optional–using any frozen veggies will increase cooking time (cooking the excess water off), and using peas will increase carbs
1 medium 1 onion, diced
4 large 4 pasture-raised, organic eggs, or use 1 cup cooked and diced organic free-range chicken or wild-caught shrimp
1-1/2 tablespoons 1-1/2 organic, low sodium and gluten-free tamari sauce
1 tablespoon 1 organic Eden Seaweed Gomasio, or organic white sesame seed will do
2 teaspoons 2 arrowroot powder, optional and not necessary if using a fresh carrot (and peas); it will add carbs
2 teaspoons 2 garlic, minced
1-1/2 teaspoons 1-1/2 garlic powder
1 teaspoon 1 ground black pepper
2 stalks 2 green onions, sliced
1/2 cup 1/2 organic, raw pine nuts, optional (see note below)*
Optional
1-1/2 tablespoons 1-1/2 non-GMO and gluten-free plant-based oyster style sauce (this adds extra flavor and does not contain oysters, although it is not without soy from fermented tamari sauce)

Directions

Cook the two packages of shirataki rice, as instructed on the packaging. After rinsing and draining the water off, use the same pot to cook off (on medium-low heat) all the remaining water. Remove from heat when this step is completed, and set aside.
In a large 12-inch skillet, add the sesame oil, your onions, and diced carrot (or frozen peas and carrots, which will raise the carbs), including the frozen riced cauliflower. If you’re using fresh cauliflower rice, you will add them a little bit later in Step 7. Cook uncovered on medium to thaw out the frozen cauliflower, allowing as much water to evaporate off from the heat as possible.

Note: In this dish I try to add earlier on all the ingredients that need to cook off excess water. Then I add those ingredients that dry it out and add a little crunch closer to the end of the cooking process.
If you are using anything other than fried eggs in this dish, such as pre-cooked and diced chicken or wild-caught shrimp, go ahead and add it now.
Add the arrowroot, lightly sprinkling it over the skillet ingredients so it doesn’t clump. Then add garlic powder and black pepper, and mix well.
When it looks like much of the water from the frozen ingredients have cooked off, add your shirataki rice and tamari sauce.
Next, fry your eggs in either the same large skillet, moving the other ingredients aside, or in another medium skillet. After you’ve fried both sides of the eggs (not too overdone, we just want it to keep its shape), use your spatula to dice the eggs into small bits. You can also just remove it from the skillet and dice it up, using a knife, and put it back into your skillet.
If you’re using fresh cauliflower rice and green onions, I’d add them here. (You can, however, use some of those green onions as a garnish, just prior to serving.) We want the cauliflower to soften but retain some of its crunchy texture.
Then, add the seaweed gomasio, and mix well. The sesame seeds in this will help give this dish a slight crunchiness, and the sea salt (and the low-sodium tamari sauce used above) will eliminate the need to add any additional salt.
When you begin seeing a lot of the ingredients stick to the skillet, which will add to the flavor and texture, continue to mix the ingredients for another 10 minutes. Then, remove from heat, and serve.

Notes

Whenever possible, I recommend using clean, organic ingredients.
*Sensitive to fiber? If you are more prone to getting the runs after eating shirataki or the glucomannan in shirataki (granted, I do recommend starting slowly when newly adding more fiber to your diet), I have a tweak to this recipe. Omit all or use just one package of shirataki rice, and use another 12 ounce bag of cauliflower rice. The finished fried cauliflower rice may not have as much texture, but even that can be remedied by adding 1/2 cup of organic pine nuts.