I’ve been on a low-carb roll these last few weeks with my recipes! This is the third recipe I experimented with during my low-carb diet phase. This Low-Carb Cauliflower Fried Rice was so delicious that I’d eat it any day even if I wasn’t on a diet. Honestly, out of all the fried rice meals I’ve ever made in my life time, this is probably the best one yet.
I chose simple ingredients for this recipe to ensure a quick and efficient meal. I didn’t want anything that required longer cooking so I opted for ready cooked ham for my choice of protein. It was a great choice because the extra salty flavor helped enhance the final taste of this dish and mixed great with the flavor of the soy sauce. Scrambled eggs were my second choice of protein in this dish because they fit the low-carb profile AND they are a must when you’re making any kind of fried rice. The rest of the ingredients consisted of mostly vegetables such as green onions, carrots, cabbage and, of course, cauliflower.
Cauliflower is such a versatile vegetable. It’s the perfect choice when you’re trying to replace high-carb, starchy foods but don’t want to feel like you’re missing out. That’s exactly what you get with this recipe because the cauliflower has such a similar consistency to white rice that you might not even notice a difference. And you won’t feel like you’re just eating a salad with some soy sauce on it. ;P
The main thing you’ll need to make your own fresh cauliflower rice is some kind of food processor. I always use the Ninja Chopper in my household (I included a product link below for those interested). If you have a large head of cauliflower, you might have to process it in batches depending on how big of a food processor you have.
WASHING THE CAULIFLOWER
First, you’ll wash your cauliflower thoroughly. It’s preferable to break the cauliflower apart into smaller florets before washing to get a more accurate cleaning. You can then add the florets to a colander and wash them under cold running water for a few minutes. Make sure to dry your cauliflower thoroughly before processing it because any extra liquid will cause sogginess in your cauliflower rice. I suggest first dabbing the florets dry of as much water as possible with a kitchen towel, and then placing them on a second towel to continue air drying for about 15-30 minutes.
PROCESSING THE CAULIFLOWER
Once the cauliflower is thoroughly dry, you can start processing it into rice. Put as many cauliflower florets as you can fit into your food processor and “pulse” a few times until you reach the desired consistency. It should have a “rice-like” look and texture as you can see from the pictures. I was able to yield about 5 ½ cups of cauli-rice from a standard large head of cauliflower. It’s okay if you get a little more or a little less. The recipe will still come together just fine!
I’m really excited with the results of this recipe because it combines my love of fried rice with my desire to eat healthier. It’s encouraging to know that I don’t have to sacrifice some of my favorite dishes thanks to amazing low-carb substitutions such as cauliflower! I hope this Low-Carb Cauliflower Fried Rice helps some of you stay on track with your health and fitness goals as well. Enjoy!
LOW-CARB TUNA PATTIES
For those that read my last blog post about my Low-Carb Korean Meatballs, you’ll remember that I wrote about going on a low-carb cleanse the last few weeks. I was trying to shed some extra pounds and just get back on track with my overall health and fitness. In the first week I lost about 7 pounds and 2% body fat so I guess you could say it was a successful diet! During that time, I had to experiment with a lot of different recipes that would fit into my low-carb lifestyle. These Low-Carb Tuna Patties were incredibly delicious, very low on carbs and surprisingly filling!
LOW-CARB INGREDIENTS USED
Seafood is a staple when you’re on a low carb diet because most fish are virtually CARB FREE and contain a substantial amount of protein and fatty acids. I used canned white albacore tuna in this recipe because it has the freshest flavor and a great texture for forming into patties. Other than the tuna, the rest of the ingredients in this recipe are all naturally low-carb or carb-free. The only substitute ingredient I had to use was almond flour instead of traditional breadcrumbs. Breadcrumbs can have almost 40 grams of carbs per cup! So, switching them out for almond flour is crucial in ensuring this recipe remains low in carbs!
PREPARING THE TUNA PATTIES
A bonus about this recipe is that it can be whipped up in almost no time! After draining the tuna, you’ll crumble it into a large mixing bowl and add all the other ingredients into the same bowl. Mix everything until blended well and then start forming the mixture into patties. I was able to get 5 small tuna patties that were about 3 inches in diameter. If you want bigger patties you can either form less patties at a bigger size, or double the recipe! After forming your patties, place them on your buttered skillet and fry about 5 minutes on each side. You’ll get golden brown, perfectly heated tuna patties in no time.
SERVING THE TUNA PATTIES
As you’ll see from my pictures, I love adding a lot of extra condiments to my meals. Jalapenos and pickles go great as a “side” to this dish and help make you feel full and satisfied without adding much to the carb-count. But the main event when it came to toppings was definitely the Chipotle Ranch sprinkled with minced parsley! It had such a savory flavor that complimented the tuna patties perfectly. You won’t be disappointed with the results of this meal so go ahead and follow the easy instructions below. Enjoy!
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A couple of weeks ago, I started a low-carb diet in order to get my weight and health back on track. It was supposed to be a short-term stint. But I saw such amazing results in only a week so I decided to keep going! Unfortunately, with low-carb diets you are heavily restricted in the types of food you can eat AND the ingredients you can use in your recipes. I had to switch to low-carb options of all my favorite ingredients. After the initial transition, I realized you can pretty much turn any recipe into a low-carb one with a few twists. These Korean Meatballs are no exception! Read on to learn a few tricks I used to fit them into my low-carb routine.
Meat in general is usually a big part of low-carb diets because it’s full of healthy protein and fat with very little carbs. Limiting your carb intake requires you to increase the amount of fat you consume so that your body still has something to burn without you falling into a malnourished state. The main ingredient in these meatballs is perfect for meeting these terms because it consists of semi-lean ground beef (about 85/15 on the fat content).
In traditional meatballs you’ll usually mix in a hefty serving of breadcrumbs to help hold them together and add some extra flavor. Breadcrumbs are a major no-no when you’re trying to stay low-carb. Some breadcrumb brands can have almost 40 grams of carbs per cup! For this recipe, I decided to substitute breadcrumbs with almond flour instead. Almond flour is incredibly low in carbs and for this recipe it functioned the same way the breadcrumbs would have. Plus, the subtle hint of almond flavor was a great addition to the “sweet and spicy” essence I was going for.
Sugar can be tricky when you’re on a low-carb diet. Since the glaze for these meatballs needed to be “sweet” as well as “spicy”, I had to find a way to add sweetness without all the extra carbs that come with traditional sugar. Brown sugar is a staple ingredient in these kinds of recipes because it compliments the saltiness of the soy sauce quite well. To avoid the extra carbs, I made sure to use a brown sugar substitute with zero net carbs. More specifically I used Swerve Brown Sugar. Out of all the sugar substitutes I’ve tried, Swerve is BY FAR the best tasting and closest flavor to regular sugar. It also comes in granulated and powdered varieties as well.
With the finishing touches of the sweet and spicy glaze poured over the perfectly baked meatballs, this dish becomes an incredibly irresistible meal! You’d never guess it was low-carb if I didn’t tell you. Other than the fact they’re low-carb (and dare I say, healthy for you) these meatballs are so savory with the most amazing flavor. Serve them up with a Healthy Salad or some Bacon Brussels Sprouts and I promise you won’t feel like you’re missing out on anything if you decide to go on a low-carb diet. Enjoy!
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.