Keto Cauliflower Fried Rice

Keto cauliflower fried rice with scrambled egg, crispy bacon, and a zippy tamari sauce. Only 6g net carbs. ♡

This keto cauliflower fried rice tastes exactly like takeout fried rice but uses cauliflower rice instead for only 6g net carbs per serving. Crispy edges, scrambled egg folded throughout, and bacon for the fat keto needs. For more ideas, see our Keto Cauliflower Mac And Cheese.

20 minutes start to finish. It is the keto weeknight dinner that scratches the takeout itch. Let’s make it together.

Ingredients

Keto Cauliflower Fried Rice

• 4 cups riced cauliflower, squeezed dry
• 6 slices bacon, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 large eggs, beaten
• 3 tbsp tamari, or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 green onions, sliced
• 1 tbsp sesame seeds, toasted
• salt and pepper, to taste

How to Make Keto Cauliflower Fried Rice

1. **Bacon.** Cook bacon in a large skillet or wok over medium high heat until crispy. Remove with a slotted spoon, keep 2 tbsp bacon fat in the pan.
2. **Aromatics.** Add diced onion and cook 4 minutes. Add garlic and ginger. Cook 1 minute.
3. **Rice.** Add squeezed cauliflower rice. Spread flat and cook undisturbed 3 minutes to get crispy edges. Toss and cook 2 to 3 more minutes.
4. **Sauce.** Pour in tamari and rice vinegar. Toss to coat.
5. **Egg.** Push rice to one side. Pour beaten eggs into the open space. Scramble, then fold into the rice.
6. **Finish.** Off heat, stir in sesame oil, bacon, and green onions. Top with sesame seeds. Serve immediately.

Why This Recipe Works

Squeezing cauliflower rice dry before cooking is the single most important step. Cauliflower releases a lot of water, and if you skip the squeeze, you end up with mushy wet rice. Wrap the cauliflower rice in a clean kitchen towel and wring it out before it hits the pan.

Using bacon fat to cook the rice adds flavor you cannot replicate. At 30 grams fat, 18 grams protein, and 6 grams net carbs per serving, this low carb fried rice hits keto macros. The bacon also provides crispy bits that make each bite feel indulgent. Real cauliflower fried rice needs fat for flavor, which is exactly what keto requires.

A tamari (gluten free soy sauce), sesame oil, and fresh ginger combination gives this the unmistakable fried rice flavor. Regular soy sauce has very few carbs but tamari is gluten free for those who need it. Coconut aminos can swap in for both, and it is slightly sweeter. A splash of rice vinegar at the end brightens everything. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Squeeze cauliflower rice dry before cooking. Wet rice stays mushy.
• Use frozen cauliflower rice if fresh is not available. Thaw and squeeze dry.
• Store in the fridge for up to 4 days.
• Reheat in a skillet over medium high heat. Microwave works but softens the crisp bits.
• Cook in a wok or large skillet. Crowded pans steam the rice.
• Add the egg at the end. Cooking it too early overcooks and toughens it.

Variations

• Add cooked shrimp, diced chicken, or pork for a hearty protein bowl.
• Stir in peas for a classic fried rice look (adds a few carbs).
• Use kimchi for a Korean inspired twist.
• Top with a runny fried egg for extra richness.
• Drizzle with sriracha for spicy fried rice.
• Swap bacon for pancetta or sausage.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.

Common Mistakes to Avoid

• Not squeezing cauliflower rice: Always squeeze out water. Wet cauliflower stays mushy and dilutes flavor.
• Crowding the pan: Use a wide skillet or wok. Crowded cauliflower steams rather than fries.
• Overcooking the egg: Add egg at the end. Cooking it throughout makes it rubbery.
• Using regular soy sauce with gluten concerns: Tamari is gluten free and tastes identical. Coconut aminos also work.

Keto Cauliflower Fried Rice

Keto cauliflower fried rice with bacon and egg. Only 6g net carbs and ready in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 380

Ingredients Method Notes

Ingredients

  

• 4 cups riced cauliflower squeezed dry
• 6 slices bacon diced
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 3 large eggs beaten
• 3 tbsp tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 green onions sliced
• 1 tbsp sesame seeds toasted
• salt and pepper to taste

Method

 

1. **Bacon.** Cook bacon in a large skillet or wok over medium high heat until crispy. Remove with a slotted spoon, keep 2 tbsp bacon fat in the pan.
2. **Aromatics.** Add diced onion and cook 4 minutes. Add garlic and ginger. Cook 1 minute.
3. **Rice.** Add squeezed cauliflower rice. Spread flat and cook undisturbed 3 minutes to get crispy edges. Toss and cook 2 to 3 more minutes.
4. **Sauce.** Pour in tamari and rice vinegar. Toss to coat.
5. **Egg.** Push rice to one side. Pour beaten eggs into the open space. Scramble, then fold into the rice.
6. **Finish.** Off heat, stir in sesame oil, bacon, and green onions. Top with sesame seeds. Serve immediately.

Notes

Squeeze cauliflower rice dry before cooking. Wet rice stays mushy. Use frozen cauliflower rice if fresh is not available. Thaw and squeeze dry. Store in the fridge for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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