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cauliflower fried rice in a cast iron skillet with a spoon

Cauliflower Fried Rice

Cauliflower Fried Rice is the perfect keto side for your favorite low carb Chinese recipe. Riced cauliflower, mushrooms, celery and Chinese spices make this dish mouthwatering. This low carb fried recipe is made in 30 minutes and is perfect for a weeknight meal.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 105kcal
Author Faith


  • 2 tablespoons unsalted butter
  • 1 tablespoon avocado oil
  • 5 oz shiitake mushrooms thinly sliced
  • 1/2 medium yellow onion chopped small
  • 2 large celery stalks thinly sliced
  • 3 garlic crushed or minced
  • 1 tablespoon ginger fresh-grated
  • 2 1/2 cups riced cauliflower
  • 3 tablespoons coconut aminos
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 scallions green and white parts, thinly sliced
  • 1/2 tablespoon toasted sesame oil for garnish


  • Add the butter and oil to a large cast-iron skillet over medium to medium-high heat. Once the butter is melted, add the mushrooms and onion and cook until softened but not browned, about 6 to 8 minutes, stirring occasionally.
  • Stir in the celery, garlic, and ginger and cook 2 minutes, stirring constantly.
  • Add the riced cauliflower, turn the heat up to high, and cook 1 to 2 minutes, stirring constantly.
  • Stir in the coconut aminos, salt, and black pepper and turn off the heat.
  • Sprinkle on the scallion and drizzle on the sesame oil; serve.


  • Optional Serving Suggestion: Top each portion with 1-2 fried eggs.
  • 6g net carbs per serving


Calories: 105kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 388mg | Potassium: 302mg | Fiber: 2g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg