Fried rice had been on my mind for about a few weeks. I had taken my kids to a birthday party and there was a huge plate of party fried rice front and center, and it looked so delicious! I just knew I had to make my own low carb cauliflower fried rice.
This is a low carb spin on the Nigerian cauliflower fried rice cooked with mixed veggies and liver. Most Nigerians who cook the traditional fried rice know that it can go bad very quickly. It’s a universal problem with no solution yet. You would have to make the rice and cool it down completely before adding the fried veggies. Fortunately, this cauliflower fried rice recipe does not have that problem. It keeps for several days in the fridge, that is, if you have enough self-control not to finish it in one day (it is that delicious). The traditional fried rice also takes quite a while to make but this version is ready in only 30 minutes from prep to finish. So convenient for those days when you are starving and don’t have a lot of time.
For this recipe, I used a pack of mixed veggies that contain green beans, carrots, peas and corn. On a strict keto diet, carrots, peas and corn are not allowed because of their slightly higher carb count but depends on the quantity, this is acceptable for low carb. For instance, I used 2 cups for the mixed veggies and it came up to 24g net carbs. You can always use less peas and corn or omit entirely if you want to do strict keto. But I like to include them because I wanted this recipe to be as close to the original as possible. Another thing that makes it authentic is the chopped liver. It really gives it a distinct taste. To be honest, I didn’t want to include liver at all because I have never liked the taste. I used to throw out all the liver from my plate whenever my mum made fried rice when I was a kid. But for some reason, I really enjoyed eating the liver in this dish. Maybe it was because it absorbed a lot of the spices or my palate had changed over the years. But if you really don’t like liver or don’t have any on hand, beef or chicken will substitute just fine.
As I said earlier, this recipe is very quick and the steps are few. I like to use prepackaged cauliflower rice but will do a later post on how to prepare it using a food processor. The liver should be cooked for about 10mins with salt for taste and diced. The scallions should also be chopped.
Add olive oil to a large skillet. Once heated, add your chopped scallions and fry for another minute. Add your mixed veggies – carrots, peas, corn and green beans. Also add your spices. I used some salt, pepper, thyme and knorr stock cubes but feel free to add your favorite spices. Do not add the curry just yet. After about 10 minutes, add your cauliflower rice and stir in.
Add your curry powder and let cook for 8 – 10 minutes or more if you like your rice a little softer. I like mine just slightly firmer so I can feel each bite and savor every taste. Yum!
Serve with your favorite meat or chicken and enjoy! Don’t forget to also try our popular Cauliflower Jollof Rice.
Cauliflower Fried Rice
- 450 g riced cauliflower
- 1/2 cup olive oil
- 1 cup chopped liver
- 2 chopped scallions
- 2 cups mixed veggies peas, carrots and green beans
- 2 tbsp curry powder
- Add olive oil to a large skillet.
- Once heated, add chopped scallions and fry for a minute.
- Add carrots, peas, corn, green beans and your favorite spices and stir for 10 minutes.
- Add cauliflower rice and curry powder and let cook for another 8-10 minutes.
- Serve and enjoy!