Cauliflower Broccoli Fried 'Rice' (Keto-Friendly Recipe)

To make cauliflower and broccoli fried rice, start by blanching the cauliflower and broccoli florets in boiling water for 30-60 seconds, then transfer them to an ice bath. Once cooled, pulse them in a food processor until they resemble rice. Sauté chopped carrots and spring onion whites in a skillet, scramble in beaten eggs, and then mix in the cauliflower and broccoli rice along with soy sauce and Sriracha for flavor.

Yes, this cauliflower broccoli fried rice recipe is keto-friendly as it uses cauliflower and broccoli instead of traditional rice, making it low in carbohydrates while still being filling and nutritious. It's a great option for anyone following a ketogenic diet.

If you're looking for an egg substitute in this cauliflower fried rice recipe, you can use scrambled tofu or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit until it thickens) to achieve a similar texture and protein content.

To store leftover cauliflower broccoli fried rice, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. Just be sure to reheat thoroughly before serving.

Cauliflower broccoli fried rice pairs well with a variety of dishes, such as grilled chicken, shrimp stir-fry, or tofu for a complete meal. You can also serve it alongside Asian-inspired dishes like teriyaki salmon or sweet and sour pork for a delicious combination.