Low-Carb Fried Rice Recipe

This Low-Carb Fried Rice is a healthy, quick, and flavorful alternative to traditional fried rice. By using cauliflower rice instead of white rice, you get all the satisfying texture and savory taste of a takeout favorite—without the extra carbs. It’s ideal for keto, paleo, or low-carb lifestyles, and it comes together in just minutes.

Why You’ll Love This Recipe

• Low in carbs, but full of flavor
• Ready in just 15–20 minutes
• Great for meal prep and leftovers
• Easy to customize with your favorite vegetables and proteins
• Kid-friendly and satisfying for the whole family

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon sesame oil or olive oil
• 2 eggs, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 cups cauliflower rice (store-bought or homemade)
• 1/2 cup diced carrots
• 1/2 cup peas (optional for strict low-carb diets)
• 1/2 cup diced onion
• 2 tablespoons soy sauce or coconut aminos
• Salt and pepper to taste
• Optional: cooked chicken, shrimp, or tofu for added protein
• Optional garnish: sliced green onions, sesame seeds

Directions

this recipe

1. Heat a large skillet or wok over medium heat and add sesame oil.
2. Add beaten eggs and scramble until just cooked. Remove and set aside.
3. In the same skillet, sauté garlic, ginger, and onion for 2–3 minutes until fragrant.
4. Add carrots and peas (if using), and cook for another 2–3 minutes.
5. Stir in cauliflower rice and cook for 5–7 minutes, stirring often, until tender.
6. Return scrambled eggs to the pan and mix well.
7. Add soy sauce, salt, and pepper. Stir to combine and cook for 1–2 more minutes.
8. Top with optional garnishes and serve hot.

Servings and timing

• Servings: 2–3
• Prep Time: 5 minutes
• Cook Time: 10–15 minutes
• Total Time: 15–20 minutes

Variations

• Protein Boost: Add cooked shrimp, chicken, or pork for a complete meal.
• Spicy Kick: Mix in a bit of sriracha or red pepper flakes.
• No Soy: Use coconut aminos as a soy-free alternative.
• Vegetarian/Vegan: Skip the eggs or use a vegan egg substitute.
• Add Greens: Toss in spinach, kale, or broccoli for extra nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through. You can also freeze it for up to 1 month—just thaw overnight in the fridge before reheating.

FAQs

What makes this fried rice low-carb?

It uses cauliflower rice instead of traditional rice, drastically reducing the carbohydrate content.

Can I use frozen cauliflower rice?

Yes, just thaw and squeeze out any excess moisture before cooking to avoid sogginess.

Is this recipe keto-friendly?

Absolutely. Just skip the peas and choose low-carb vegetables.

Can I meal prep this recipe?

Yes, it holds up well in the fridge and can be portioned out for quick meals throughout the week.

What can I use instead of soy sauce?

Coconut aminos or tamari are great gluten-free and soy-free alternatives.

Can I make this recipe vegan?

Yes, just omit the eggs or use a plant-based egg alternative.

Does it taste like real fried rice?

Yes, especially when seasoned well with garlic, ginger, and soy sauce—it delivers that classic flavor.

How do I make cauliflower rice from scratch?

Pulse cauliflower florets in a food processor until they resemble rice-sized pieces.

Can I add more vegetables?

Of course—zucchini, bell peppers, mushrooms, or green beans work well.

Is it okay to freeze this?

Yes, store in a freezer-safe container for up to 1 month. Reheat from frozen or after thawing.

Conclusion

Low-Carb Fried Rice is a quick, healthy, and customizable dish that fits effortlessly into low-carb and keto diets. Whether you’re craving takeout or looking for a tasty way to enjoy more vegetables, this cauliflower rice stir-fry delivers both nutrition and flavor with minimal effort. Try it today and make it your own.

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