Name: Keto Cauliflower Fried Rice (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Boneless, skinless chicken breast-cubed; 1 tbsp Vegetable oil; 1 tbsp Vegetable oil; 1/2 cup Yellow onion-diced; 2 cloves Garlic-minced; 1 tsp Fresh ginger-grated; 12 oz Frozen mixed vegetables (peas and carrots blend)-thawed; 1 large head Cauliflower-riced; 1/4 cup Low-sodium soy sauce (or tamari for gluten-free); 1 tbsp Sesame oil; 2 large Eggs-beaten; 1 tbsp Vegetable oil; 2 tbsp Green onions-sliced, for garnish

Recipe tier

½ lb Wild-caught large sea scallops
½ tbsp Ghee or clarified butter
⅛ tsp Kosher salt
1 pinch tsp Black pepper
½ tbsp Duck fat or ghee
½ large head Organic cauliflower
⅛ cup Shallots
1.5 cloves Garlic
½ tbsp Fresh ginger
2 oz Shiitake mushrooms
¼ cup Heirloom carrots
2 oz Bok choy
1½ tbsp High-quality tamari
½ tbsp Artisanal toasted sesame oil
½ tsp White wine vinegar
⅛ tsp Xanthan gum
⅛ cup Avocado oil
1 tbsp Red pepper flakes
1 cloves Garlic
⅛ tsp Kosher salt
1 large Organic eggs
½ tbsp Ghee or clarified butter
1 tbsp Fresh chives
⅛ cup Microgreens
¼ tsp Yuzu zest

Equipment

Large skillet or wok
Small bowl

Instructions

🎙️ Cook with voice coach

1. Prepare Chili Garlic Oil: Combine avocado oil, red pepper flakes, sliced garlic, and salt in a small saucepan. Infuse over low heat for 10-15 minutes until garlic is lightly golden and fragrant. Cool slightly and set aside.
2. Sear Scallops: Thoroughly pat scallops dry and season with salt and pepper. Heat ghee in a cast iron skillet over high heat until smoking. Sear scallops in a single layer for 1.5-2 minutes per side until deeply caramelized. Remove and set aside.
3. Cook Aromatics: In a large wok, heat duck fat/ghee over medium-high. Sauté sliced shallots, garlic, and julienned ginger for 2 minutes until fragrant.
4. Add Vegetables: Stir in sliced shiitake mushrooms and julienned carrots. Cook for 4-5 minutes until mushrooms are tender and carrots are tender-crisp.
5. Cook Cauliflower & Bok Choy: Add riced cauliflower and cook for 6-8 minutes, stirring frequently, until tender and moisture evaporates. Stir in sliced bok choy and cook for 2-3 minutes until wilted.
6. Scramble Eggs: Push cauliflower mixture aside. Add ghee to the empty side, pour in beaten eggs, and scramble until just set. Break into pieces and fold into the cauliflower.
7. Prepare Umami Sauce: Whisk together tamari, toasted sesame oil, white wine vinegar, and optional xanthan gum in a small bowl.
8. Combine & Sauce: Pour the prepared sauce over the cauliflower mixture. Toss to coat evenly and heat through for 1-2 minutes.
9. Assemble & Serve: Gently fold in the seared scallops. Transfer to serving plates, drizzle with chili garlic oil, and garnish with chives, microgreens, and optional yuzu zest. Serve immediately.