Keto Cauliflower Fried Rice with Eggs & Veggies
Cauliflower rice stir-fried with garlic, scrambled eggs, and crisp vegetables for a low-carb spin on fried rice.
Swapping rice for riced cauliflower is one of the easiest keto tricks in the book, and this version leans into it with plenty of garlic, a quick scramble of eggs, and whatever low-carb vegetables you have around.
Because it skips the grain, this dish fits neatly into a keto diet without losing the stir-fry texture you'd expect from the real thing. Soy sauce or coconut aminos and a drizzle of sesame oil give it that familiar savory backbone, and pushing the eggs to one side of the pan to scramble them separately keeps the curds distinct rather than mushy. It comes together in one skillet in under half an hour, which makes it an easy weeknight dinner or a make-ahead lunch.
Ingredients
- 4 cups cauliflower rice — fresh or frozen
- 2 tablespoons olive oil or avocado oil
- 2 cloves garlic — minced
- 1 cup mixed vegetables — such as bell pepper, zucchini, broccoli, or green beans (low-carb options)
- 2 large eggs — lightly beaten
- 2 tablespoons soy sauce or tamari — or coconut aminos for soy-free
- 1 teaspoon sesame oil — for flavor
- 2 tablespoons green onions — chopped, for garnish
Instructions
- 1Heat olive oil in a large skillet or wok over medium heat.
- 2Add garlic and sauté until fragrant, about 1 minute.
- 3Add mixed vegetables and cook for 3–4 minutes until tender-crisp.
- 4Stir in the cauliflower rice and cook for another 5 minutes, stirring frequently.
- 5Push the rice and veggies to the side of the skillet and pour in the beaten eggs. Scramble until cooked through, then mix everything together.
- 6Add soy sauce (or tamari/coconut aminos) and sesame oil, stirring to combine.
- 7Top with green onions and serve hot.