When you see how cauliflower rice soaks up the flavors of soy, aromatics, and your favorite protein, you won’t want fried rice any other way!
When you’re trying to eat keto, cravings for takeout can hit hard. I get these cravings for Asian food that just won’t be satisfied, except by made-from-scratch keto versions that are full of flavor. Like this keto play on a good chicken or pork fried rice.
This recipe takes all the savory, umami goodness you love about classic takeout fried rice—crispy bits of rice, tender meat, and garlicky aromatics—and reimagines it in a low-carb and gluten-free way. With just 30 minutes from stovetop to table, you can have a hearty, satisfying meal that won’t derail your keto goals.
What makes this dish shine is the balance of texture and flavor. Ground pork or chicken brings rich, meaty depth while sesame oil infuses every bite with nutty warmth. Fresh garlic, green onion, and ginger brighten this skillet dish with irresistible aroma, while the cauliflower rice cooks down into golden, slightly crisp “grains” that soak up all that savory seasoning. A quick stir-in of soy sauce or coconut aminos ties it all together with the salty punch you expect from great fried rice, while the scrambled egg layers in velvety richness and just the right touch of classic fried-rice flavor.
Great add-ins for keto stir-fried rice
The beauty of this dish is how versatile it is. You can add in extra cabbage or coleslaw mix for extra crunch and color. I’ve even been known to toss in leftover veggies from the fridge to make it a full-on fridge-cleanout dinner. Or you can get all kinds of inventive with the proteins. Swap out the ground pork or chicken for shrimp, diced beef, or even leftover rotisserie chicken to give the dish new life. If you’re in the mood to elevate things, try shellfish—plump scallops seared until golden, or tender morsels of lobster folded in at the end for a decadent, buttery touch. And don’t forget about more unexpected but equally tasty options, like flaky salmon or even pan-crisped duck breast for a bolder, more luxurious spin.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a drizzle of oil to help the cauliflower rice crisp back up. Avoid freezing, as cauliflower rice tends to soften and get overly watery once frozen and thawed.
Similar recipes to try
For another side that pairs beautifully with your keto Asian creations, try these Keto Lo Mein noodles. They deliver all the slurp-worthy texture and savory depth of classic lo mein, but without all the carbs. For keto Asian mains that rival your best Asian takeout, try this luscious but easy Weekend Teriyaki Salmon. Or try this “just like takeout but keto” Beef and Broccoli—juicy strips of beef mingle with crisp-tender broccoli, all tossed in a garlicky soy-based sauce that’s rich, comforting, and downright delicious.
Keto Stir-Fried Cauliflower Rice
Ingredients
- 2 tablespoons sesame oil
- 1 pound ground pork or chicken
- 2 garlic cloves minced
- Generous pinch of salt
- 1 teaspoon ground ginger
- 2 green onions thinly sliced and divided into white and green parts
- 12 ounces frozen cauliflower rice
- 1 egg beaten
- 1 cup coleslaw mix optional
- 3 tablespoons soy sauce or coconut aminos
Instructions
- Add the sesame oil to a large skillet over medium high heat.
- Add the pork and cook until no longer pink, about 3 to 4 minutes. Use a wooden spoon to crumble the meat into small pieces as it cooks.
- Add the garlic, salt, ginger, and white parts of the green onion to the skillet. Cook the mixture 1 to 2 minutes.
- Add the rice and and cook until crisp and all water has evaporated, about 10 minutes.
- Make a well in the rice and add the egg. Scramble until fully cooked. Combine the egg with the remaining mixture.
- If desired, add the slaw mix and let cook 1 additional minute. Add the soy sauce and stir to combine.
- Garnish with the remaining green onions. Serve with steamed broccoli and sugar-free yum yum sauce.
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