This quick and easy fried rice is made with low-carb, deeply satisfying cauliflower rice. We cook it up with high-quality ghee for a rich flavor, using cauliflower that beautifully retains its vitamin C. It’s incredibly versatile, so feel free to customize it with whatever leftover veggies or protein you happen to have in the fridge!
About This Recipe
We (the geefee team) are excited to introduce this "Cauliflower Fried Rice" as a fantastic low-carb dish packed with vegetables. It's perfect for those wanting to cut back on rice, boost their vitamin C and dietary fiber intake, or simply whip up a quick meal on a busy weeknight. When we actually made it, we were thrilled by how satisfying it was—thanks to the fragrant spices and the richness of the ghee—leaving us feeling full but never heavy.Ingredients (Serves 2-3)
- Cauliflower (1 head) ... finely chopped to make about 4 cups (approx. 400-450g riced)
- Ghee (or unsalted butter) ... 2 tbsp (approx. 30g)
- Ginger ... 1 piece (grated, approx. 10g)
- Cumin (whole or powder) ... 1/2 to 1 tsp
- Turmeric ... 1/2 tsp
- Rosemary ... 2 fresh sprigs (can be omitted if unavailable)
- Zucchini ... 1 (approx. 150g, diced)
- Carrot ... 1/2 (approx. 80g, diced or julienned)
- Celery ... 1/4 stalk (approx. 40g, thinly sliced)
- Green onion ... 5cm (finely chopped, reserve a little for garnish)
- Bacon ... 2 slices (thinly sliced, or substitute with 80g chicken breast / atsuage [thick fried tofu])
- Salt ... 1/2 tsp (adjust to taste)
- Black pepper ... to taste
- Italian parsley, scallions, and lemon ... to taste (for garnish)
- *We highly recommend grass-fed ghee, but olive oil or coconut oil can also be used as a substitute.
Instructions
- Remove the core from the cauliflower and pulse it roughly in a food processor to make cauliflower rice. If you don't have a food processor, use a grater or finely chop it with a knife. If it holds a lot of moisture, lightly pat it dry with a paper towel.
- Heat a frying pan over medium heat, add 1 tbsp of ghee, and sauté the bacon. Once the fat renders out, remove it from the pan and set aside (this helps bring out a nice savory aroma).
- Add the remaining ghee to the same pan, then add the ginger and rosemary, sautéing for about 30 seconds until fragrant.
- Add the carrot, zucchini, and celery, and sauté over medium heat for 2 to 3 minutes until slightly tender.
- Return the bacon to the pan, sprinkle in the cumin and turmeric, and mix well, sautéing for about 1 minute until fragrant.
- Add the cauliflower rice and quickly sauté over medium-high heat for 3 to 4 minutes. The key is to stir occasionally to cook it evenly while retaining the crispness of the vegetables.
- Adjust the flavor with salt and black pepper, and mix in a portion of the green onion right before turning off the heat.
- Plate the dish, scatter the Italian parsley and scallions on top, and serve with a wedge of lemon. Squeeze the lemon over the top as desired for an extra touch of freshness.
Nutrition & Health Benefits
The beauty of this recipe is that it's low in carbs yet packed with vegetables, making it incredibly satisfying. Cauliflower contains vitamin C, dietary fiber, vitamin K, and folate. In particular, the vitamin C in cauliflower is resistant to heat, meaning you can efficiently absorb it even when stir-fried. Ghee is a high-quality fat that holds up well to heat, and when consumed with spices, it helps your body absorb fat-soluble vitamins. Cumin and turmeric offer great antioxidant properties and can aid digestion. If you want to bump up the protein, swapping the bacon for chicken, tofu, or scrambled eggs will create a perfectly balanced meal.Customization Tips
- To make it vegan, swap the bacon for atsuage (thick fried tofu) or smoked tofu, and replace the ghee with olive oil.
- For a more Chinese-style twist, add 1 to 2 tsp of soy sauce at the end and drizzle a little chili oil or sesame oil to change up the flavor profile.
- When you want to increase the protein, you can mix in a beaten egg and scramble it, or shred some cooked chicken breast and fold it in.
- If you're not a fan of strong herbs, simply omit the rosemary and use basil or cilantro instead for a deliciously fresh alternative.
- When making cauliflower rice, excess moisture can make it mushy. The trick is to pat it dry thoroughly or let some of the moisture evaporate in the frying pan beforehand.