With this Low Carb, Keto Ham Fried Rice (Fried Cauliflower Rice), you can have your takeout and stay low carb too! Freshly riced cauliflower replaces traditional rice, and bell peppers add sweet and savory flavors plus crunch without all the carbs normal takeout fried rice veggies have. Freshly grated ginger and minced garlic take the whole dish to the next level.
- 1 medium head cauliflower (about 1 3/4 lbs.) washed, dried and cut into florets (or about 4 cups fresh cauliflower rice)
- 3 large eggs
- sea salt and freshly cracked black pepper
- 4 tbsp. coconut oil
- 1/2 medium red bell pepper, seeded and chopped
- 1/2 medium green bell pepper, seeded and chopped
- 1/4 medium yellow onion, chopped
- 3 cloves freshly minced garlic
- 2 tsp. freshly grated ginger with juices
- one 6 oz. package Clifty Farm Country Ham Biscuit Slices, diced
- 1/8 tsp. ground turmeric (optional, for color)
- 4 tbsp. coconut aminos (plus more to taste)2 scallions, sliced
- Pulse cauliflower in batches in a high-quality food processor until riced. (See notes below for help.)
- Use cheesecloth to squeeze out the moisture in batches, and place in a large mixing bowl.
- In a small mixing bowl, whisk eggs with 1/4 teaspoon sea salt and freshly cracked black pepper and set aside.
- Heat 1 tablespoon coconut oil in a non-stick skillet or wok over medium-high heat.
- Add peppers and onions, sautéing 4-5 minutes just until softened. (Don’t overcook.) Stir in garlic and ginger and cook one more minute until fragrant. Move to a separate bowl.
- Heat another 1 tablespoon coconut oil in the nonstick skillet.
- Add egg mixture, stirring until cooked through, firm and broken into pieces. Move to bowl with peppers and onion.
- Heat another 1 tablespoon coconut oil. Add ham. Cook 3-4 minutes until cooked through and lightly browned.
- Move to bowl with eggs and veggies with a slotted spoon, leaving the grease in the pan.
- Add remaining 1 tablespoon of coconut oil.
- Allow the coconut oil to get very hot. Any crispy bits of ham left in the skillet should be sizzling.
- Add cauliflower and ground turmeric, if using, and sauté until crispy and slightly browned. Let cauliflower set for at least 3-4 minutes at a time between stirring to allow the rice to brown and crisp. (See picture above for reference. Total cook time is about 10-12 minutes.)
- Add back in veggies and eggs. Stir in coconut aminos and cook 3-5 minutes or just until heated through.
- Add sea salt and freshly cracked black pepper to taste.
- Garnish with scallions and serve immediately.
Pulse only 3-5 florets at a time and just until you get the consistency of rice. Pulsing too many pieces at a time and/or for too long will give you a bowl of whipped cauliflower. If there are any bigger stubborn pieces, pick those out and pulse them again together at the end.
In a pinch, you can use paper towels instead of cheesecloth. Place the riced cauliflower in between paper towels and use your fists to pound out the moisture. Any remaining moisture will cause your consistency to be less rice-like after cooking.
Cook your peppers just until they begin to soften. You will cook them again at the end, and you don’t want them to be too squishy.