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Dinners, Lunches, Recipes · January 27, 2022

Low-Carb Cauliflower Fried Rice (Keto-Friendly!)

Diets have never been my thing, though I know a lot of people have found great success with them. So while writing this recipe, I had to keep in mind my friends and followers with different dietary preferences than my own.

For those of you who can’t stand following a diet for longer than a day, have no fear! This recipe won’t feel like you’re cutting out that delicious takeout we all love, but also won’t break good eating habits.

One thing I love about this recipe is the simplicity! I walked into the grocery store intending to make a veggie dish that anyone would enjoy but had no real plan. I simply picked out one head of cauliflower and waited for inspiration to hit me.

The only real prep required for this dish is washing your veggies and ricing your cauliflower. A standard blender can work to do this, though it may take longer than a food processor. I add a little at a time to my processor to avoid it getting stuck.

If you have spring onions, cut some and add to a bowl for later before chopping a red or white onion and some carrots. I added carrots and peas for some extra flavor and texture, though these aren’t necessary for the final product.

Ingredients

  • 1 head of cauliflower, riced
  • 1/2 cup shaved or chopped carrot
  • 1/2 cup peas
  • 1/2 large onion, chopped
  • 1-2 large eggs
  • 1 tsp. garlic, minced
  • 2 tbsp. olive oil
  • 3 tbsp. soy sauce
  • 1-3 tbsp. tabasco, for flavor
  • Salt and pepper for taste

Most of these ingredients you may already have in your fridge, which makes this the perfect dinner for a lazy night in. Rather than ordering over the phone, gather your loved ones and cook up something simple and delicious the whole family will love.


Another benefit of not ordering fried rice from a restaurant is the lack of added MSG, which is added to a surprising amount of food for that addictive taste that makes you crave more. While it is alright in moderation, like most things, it is good to keep in mind if you are dealing with stomach sensitivities and are looking to simplify your consumption.
The next time you buy that bag of chips you love so much, check the ingredient list and you may be surprised to see it listed.


I have gone to plenty of restaurants specializing in all sorts of cuisine that include it in their food. Once you know how it tastes isolated, you seem to always notice it in your food. It’s a sly trick to get you coming back, but cooking from home avoids it while making the food taste just as delicious!

Instructions

  1. Wash and prep carrots, white onion, spring onions, and cauliflower. Rice the cauliflower in a food processor.
  2. Pour the olive oil in a large pan on medium heat. Add cauliflower rice and carrots to the pan and keep lidded.
  3. After a few minutes of the cauliflower cooking, add the soy sauce and give it a good stir.
  4. Add the minced garlic and chopped onions. Keep lidded and stir occasionally.
  5. When the onions are completely cooked through and look transparent, add the peas and stir well. Keep lidded to preserve heat and serve with spring onion cuttings.
Saving this recipe for later? Save this pin to your recipe board on Pinterest and don’t forget to follow my socials @TheUntamedOptimist for extra content!

I’ve always been amazed by the wide variety of recipes cauliflower can be used for, though I have mostly used it for stir fry. The idea of making fried rice with it was exciting, though I did need to adjust my initial ingredients before I got it just right.

The greatest part of this recipe is how well all the flavors complimented each other! It was a little sweeter than I was expecting, so I added a bit more salt and pepper. The overall flavor was just like “normal” fried rice and even the leftovers tasted delish!

Posted By: byshannonamos@gmail.com · In: Dinners, Lunches, Recipes

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Who remembers these journals? They were the very f Who remembers these journals? They were the very first product I ever made with my TUO photography on it and I still have a couple leftover 💕 I of course kept one for myself and have since filled it almost halfway full of journal entries straight from the heart

What would you use this journal for?
Alright y’all, who’s ready for my Italian herb Alright y’all, who’s ready for my Italian herb cracker recipe?! 🙋🏻‍♀️ I made these for our trip to Deep Creek as we always stop by @fireflymarketdeepcreek and they made the perfect base for all the different flavors we got 🤤

I’m in the final stages of getting this posted, so keep an eye out!
I’ve been considering an update to last year’s I’ve been considering an update to last year’s post on fall earring inspiration… these definitely need to make it on there!
There’s always something to admire in the space There’s always something to admire in the space around us. This little guy was happy buzzing around (quite loudly) while I washed my car and I couldn’t help but watch him for a while. If you’re lucky, you can catch them leaping from one flower to the next, letting their wings dance around in the wind rather than putting them to work.
In case you didn’t know, the Untamed Optimist is In case you didn’t know, the Untamed Optimist is 7 years old as of August 2023 and I couldn’t be more proud of where it’s come in all these years. I know it’s been pushed to the back burner recently as my other business has picked up, but I can’t wait to make more TUO content for you in the coming weeks ☺️ thank you for sticking with me all this time, and get ready for new posts by #theuntamedoptimist coming soon!

I’m definitely sharing my Italian herb cracker recipe with you cause it was just too damn good not to, and I’ve got a few new ideas brewing for my local readers 😉 you’ll have to stay tuned for that one though!
There’s something so special about the wildflowe There’s something so special about the wildflowers that pop up around our garden spaces. The ones that are planted by the birds and cultivated by only Mother Nature’s touch.

Some might consider them weeds, but I know they serve a purpose. Take a moment to appreciate the ‘weeds’ in your yard today.
Our Hostas are blooming and I’m feeling grateful Our Hostas are blooming and I’m feeling grateful for the long lasting blooms we get this time of year. I made a point to scatter the Hostas around the garden beds earlier this season in an effort to do two things:

Toward the end of last summer, the hostas had completely outgrown their space and weren’t living up to their potential. Dividing them filled the otherwise empty spaces in our beds whilst allowing each individual plant to grow bigger to fill it in.

While the largest section of Hostas wasn’t quite as showy as last year, our garden is already fuller and will only fill in more as the years go on. Turns out, plants and people aren’t so different if you think about it 🤔
It’s important to be present in each moment as i It’s important to be present in each moment as it comes. I try to remember this as often as I can and my garden is often the best reminder.

Each bloom changes day by day. The colors and conditions are always a sight to see and I don’t think I’ll ever not look forward to it. Nothing beats an evening stroll during harvest season.

Ask yourself, how do you ground yourself in the present? There are more opportunities than you may expect.
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