The RIGHT WAY to Make Cauliflower Rice more like Actual Rice

Ingredients

• 1 head Cauliflower (cut into florets and processed into rice‑like pieces)
• 2 teaspoons Sesame Oil (divided; 1 tsp for carrots, 1 tsp for cauliflower rice, extra drizzle for eggs if needed)
• 1/4 cup Carrot (diced small; optional for keto but adds color)
• 2 cloves Garlic (minced)
• 1/2 cup Red Bell Pepper (diced)
• 1/2 cup Green Bell Pepper (diced)
• 2 large Eggs (beaten)
• 2 tablespoons Soy Sauce (or Liquid Aminos for soy‑free version)
• 0.75 teaspoon Sugar‑Free Sweetener (granulated, helps balance flavor)

Instructions

1. Prepare Cauliflower Rice

   Trim the cauliflower, break into florets, and pulse in a food processor until the pieces resemble rice grains (about 5‑7 seconds). If using a box grater, grate the florets into rice‑size shreds.

   Time: PT2M

2. Cook Carrots

   Heat 1 teaspoon sesame oil in a large skillet over medium‑high heat. Add the diced carrot and sauté until just tender, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

3. Add Garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.

   Time: PT0.5M

   Temperature: Medium‑high

4. Dry‑Cook Cauliflower Rice

   Add the riced cauliflower to the skillet (no extra oil). Stir constantly for about 5 minutes, allowing the moisture to evaporate and the cauliflower to turn fluffy.

   Time: PT5M

   Temperature: Medium‑high

5. Add Bell Peppers

   Add the diced red and green bell peppers to the pan and cook for 2 minutes until they begin to soften.

   Time: PT2M

   Temperature: Medium‑high

6. Create Egg Well

   Push the vegetable mixture to the sides of the skillet, creating a well in the center. Drizzle a little more sesame oil into the well if needed.

   Time: PT0.5M

   Temperature: Medium‑high

7. Scramble Eggs

   Pour the beaten eggs into the well and scramble until just set, then fold the eggs into the cauliflower mixture.

   Time: PT1M

   Temperature: Medium‑high

8. Season

   Stir in 2 tablespoons soy sauce (or Liquid Aminos) and 3/4 teaspoon sugar‑free sweetener. Taste and adjust with extra soy sauce, sesame oil, or a pinch of salt if needed.

   Time: PT1M

   Temperature: Medium‑high

9. Finish and Serve

   Give the fried rice a final stir, ensure everything is evenly coated and heated through, then serve hot.

   Time: PT0.5M

   Temperature: Medium‑high

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

8g (net carbs ~5g)

Fat

18g

Fiber

3g