Overhead shot of Keto Beef Fried Rice in a bowl with chopsticks next to it

Keto Beef Fried Rice (with Cauliflower Rice)

Keto Beef Fried Rice made with cauliflower rice is a low-carb and keto stir fry that's loaded with flavor.
Course Entree
Cuisine Asian
Keyword beef fried rice, keto fried rice, keto stir fry
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 8
Calories 311kcal
Author Plating Pixels


  • 1 large head cauliflower
  • 2 tablespoons olive oil divided
  • 1 ½ pounds beef stir fry meat
  • Salt and pepper to taste
  • 1 tablespoon tandoori paste divided
  • 4 large eggs beaten
  • 8 ounces cremini mushrooms chopped
  • 1 ½ cups green peas
  • 1 large carrot diced
  • 2 stalks green onion sliced
  • 3 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 4 tablespoon liquid aminos or soy sauce
  • 1 tablespoon sesame seeds


  • Remove bottom stem from cauliflower and discard. Cut the cauliflower into large pieces. Place pieces in a food processor and pulse a few times until it reaches the consistency of rice. Set aside.
  • Heat 1-tablespoon olive oil in a large wok or stir-fry pan to high heat. Add beef pieces and sprinkle with salt and pepper.
  • Stir-fry meat for 3-5 minutes until outsides are browned and meat is cooked to medium, with just a bit of red in the center. Stir in ½-tablespoon tandoori paste and place beef, with any liquids, on a large plate or bowl and set aside.
  • Reduce heat to medium and add a bit of olive oil to the pan. Scramble eggs with a pinch of salt just until set, 1-2 minutes. Add to beef and scrape the pan clean.
  • Place remaining olive oil in the pan. Stir-fry mushrooms, peas, carrot, green onion, and remaining tandoori paste over medium-high heat until carrots are tender, about 5-7 minutes. Remove from pan and set aside.
  • Heat sesame oil in the pan over high heat. Stir in cauliflower rice, rice vinegar, and soy sauce. Stir-fry 3-5 minutes to soften cauliflower.
  • Stir in the cooked meat, egg and veggies until well combined. Heat through a bit longer if needed. Serve garnished with sesame seeds.


  • If you don’t have a food processor you can chop cauliflower by hand. Alternately you can buy a package of uncooked cauliflower rice in the produce section of most grocery stores.
  • Don’t over pulse the cauliflower or it will become too fine.
  • Use organic or grass-fed beef for best flavor and nutritional benefits.
  • If you can't find tandoori paste substitute with hoisin, teriyaki, or another Asian sauce. However, these often contain gluten and added sugars.
  • Use liquid aminos for keto and gluten-free, however, the flavor will be slightly different than soy sauce.
  • Customize veggies how you like: Remove any you don’t like and try adding others such as edamame beans, snow peas, string beans, water chestnuts, or bell pepper.
  • This recipe is great for leftovers or meal prep. Store covered in the fridge for up to 5 days, or freeze for longer storage.


Serving: 8ounces | Calories: 311kcal | Carbohydrates: 6.8g | Protein: 27g | Fat: 22g | Saturated Fat: 5.8g | Cholesterol: 156mg | Sodium: 607mg | Potassium: 900mg | Fiber: 2.3g | Sugar: 2.9g | Vitamin A: 1965IU | Vitamin C: 66.2mg | Calcium: 86mg | Iron: 3.1mg