Vegan Keto Cauliflower Fried Rice

Dive into a bowl of our Vegan Keto Cauliflower Fried Rice, a low-carb twist on a classic favorite. This dish is packed with flavorful veggies and aromatic spices, perfect for anyone following a ketogenic and plant-based diet.

Course Dinner

Cuisine Asian-inspired

Keyword low carb cauliflower rice, plant-based keto dinner, vegan keto cauliflower fried rice

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 190kcal

Equipment

Food processor
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Stirring Spoon

Ingredients

1 medium head cauliflower, riced (about 4 cups / 600g)
2 tbsp coconut oil (30ml)
1 medium onion, diced (about 100g)
3 cloves garlic, minced
1 red bell pepper, diced red bell pepper, diced (about 120g)
1 cup frozen peas and carrots mix (150g)
2 tbsp soy sauce or tamari for gluten-free option (30ml)
1 tbsp sesame oil (15ml)
½ tsp ground ginger (2g)
¼ tsp ground turmeric (1g)
Salt and pepper to taste
¼ cup green onions, sliced for garnish (4g)
1 tbsp sesame seeds for garnish (9g)

Instructions

Prepare the Cauliflower Rice: Begin by washing the cauliflower head and patting it dry. Cut it into florets and pulse in a food processor until it resembles rice grains. Set aside.
Sauté the Vegetables: Heat the coconut oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
Cook the Cauliflower Rice: Add the riced cauliflower to the skillet, stirring to combine with the onions and garlic. Cook for about 5 minutes, until the cauliflower starts to soften.
Add Color and Flavor: Toss in the diced red bell pepper and the frozen peas and carrots mix. Stir well and cook for another 3 minutes.
Season the Dish: Pour in the soy sauce or tamari, sesame oil, ground ginger, and ground turmeric. Stir everything together, ensuring the cauliflower rice is evenly coated with the seasoning. Cook for an additional 2 minutes. Season with salt and pepper to your liking.
Garnish and Serve: Remove from heat. Serve the cauliflower fried rice garnished with sliced green onions and sesame seeds.

Notes

To enhance the protein content, consider adding tofu or tempeh.

For additional heat, a drizzle of sriracha or a sprinkle of red pepper flakes can be added.

Ensure soy sauce is replaced with tamari to keep this dish gluten-free if necessary.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition