Servings: 4 servings
Calories: 286kcal
Ingredients
- 4 cups cauliflower rice
- 2 tbsp avocado oil
- 3 large eggs beaten
- 150 g char siu pork diced (or substitute diced cooked pork)
- 2 scallions sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 cup diced carrot small dice
Instructions
- Heat 1 tbsp avocado oil in a wok over high heat. Pour in the beaten eggs and scramble lightly until just set. Remove and set aside.
- Add the remaining oil to the wok. Add carrot and stir-fry 1-2 minutes.
- Add the cauliflower rice and stir-fry 4-5 minutes until it softens slightly and any excess moisture cooks off.
- Add the char siu pork and toss to heat through.
- Return the scrambled egg to the wok, breaking it into small pieces as you mix everything together.
- Add soy sauce, sesame oil, and white pepper. Toss well.
- Stir in scallions just before serving.
Notes
Chef's Tip: Stir-fry the cauliflower rice on genuinely high heat and don't crowd the wok - too gentle a heat lets it steam and turn mushy instead of staying separate and slightly toasted. Keto Swaps: cauliflower rice replaces steamed rice entirely, keeping this a true low-carb fried rice.
Nutrition
Calories: 286kcal | Protein: 17g | Fat: 19g | Fiber: 3g
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About This Dish
Egg fried rice studded with char siu is a takeout counter classic, built for using up whatever’s on hand in the wok.
Cauliflower rice replaces steamed rice entirely, keeping this a true low-carb fried rice without losing the toasted, separate-grain texture.