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Cauliflower Fried Rice

Cauliflower Fried Rice

Classic Cantonese egg fried rice, rebuilt with cauliflower rice and studded with char siu pork for a genuine takeout flavor.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: Cantonese, Fried Rice, Pork
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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