If you're looking for a tasty Chinese keto recipe, this Keto Sausage Fried Cauliflower Rice is one of our favorites. With so many bold flavors, you'll love it too!
Using a food processor or a box grater, rice the cauliflower.
Heat a wok over medium heat. In the wok, heat 1 tablespoon of the butter, then add the white portion of the onions and the garlic. Sauté for 3 Minutes.
Add the remaining 3 tablespoons of the butter, and the carrot and bell pepper, and sauté for 7 Minutes.
Add the riced cauliflower, soy sauce, sesame oil, sea salt and red pepper flakes. Stir-fry for 10 Minutes. Mix in the Chinese sausage and peas. Stir-fry for an additional 5 Minutes.
Crack the eggs into a bowl and fork whisk. Push all the ingredients in the wok over to one side of the pan. Pour the eggs into the empty side of the pan and lightly scramble them. As the eggs begin to scramble, slowly mix them in with the rest of the dish.
Servings 4
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 20g31%
- Net Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Sugars 0g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Using a food processor or a box grater, rice the cauliflower.
Heat a wok over medium heat. In the wok, heat 1 tablespoon of the butter, then add the white portion of the onions and the garlic. Sauté for 3 Minutes.
Add the remaining 3 tablespoons of the butter, and the carrot and bell pepper, and sauté for 7 Minutes.
Add the riced cauliflower, soy sauce, sesame oil, sea salt and red pepper flakes. Stir-fry for 10 Minutes. Mix in the Chinese sausage and peas. Stir-fry for an additional 5 Minutes.
Crack the eggs into a bowl and fork whisk. Push all the ingredients in the wok over to one side of the pan. Pour the eggs into the empty side of the pan and lightly scramble them. As the eggs begin to scramble, slowly mix them in with the rest of the dish.