KETO INSTANT POT RECIPE: Cauliflower Fried Rice

I went through a phase where I ate fried rice constantly—something about the flavor and textures was just addicting. This keto-friendly version satisfies my cravings without tons of carbs. Bacon may not be a traditional ingredient, but I like to add a little for salt and protein. Of course, if you’re looking for a meatless option, you can leave it out and add a wilted green like spinach.

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Serves: 4

Active prep time: 15 minutes

Cook time: 0 minutes

  • 1 small head cauliflower, trimmed and cut into florets

  • 3 slices uncured bacon, diced

  • 1 tablespoon toasted sesame oil

  • 4 green onions, chopped

  • 2 tablespoons minced fresh ginger

  • 2 cloves garlic, minced

  • 3 large eggs, lightly beaten

  • 1∕₂ cup shredded carrot

  • 1∕₂ cup frozen peas

  • 1 tablespoon coconut aminos, tamari, or soy sauce

  • Toasted sesame seeds (optional)

  1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Add the cauliflower. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes (see Tip on page 65). At the end of the cooking time, quick-release the pressure. Remove the cauliflower and set it aside. Pour the cook-ing liquid out of the pot and wipe the pot dry.

  2. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring frequently, until browned and crisp, 4 to 6 minutes. Remove the bacon from the pot. Add the sesame oil to the bacon drippings in the pot. Add the green onions, ginger, and garlic and stir-fry until fragrant, about 1 minute. Return the cauliflower to the pot and use a potato masher or wooden spoon to break the chunks into small, rice-size pieces.

  3. Move the cauliflower mixture to one side of the pot. Coat the empty portion with cooking spray. Add the eggs and cook, stirring constantly, until scrambled, about 1 minute. Add the carrot, peas, coconut aminos, and reserved bacon. Stir the cauliflower rice into the egg. Select CANCEL. Sprinkle with toasted sesame seeds before serving, if desired.

Per serving: Calories: 173 • Total Fat: 12 g • Protein: 8 g • Total Carbs: 7 g • Fiber: 2 g •

Erythritol: 0 g • Net Carbs: 5 g

This recipe is featured in my cookbook Keto In An Instant

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