KETO Leftover Ham Fried Rice (Low Carb, Gluten-Free)

5 from 5 reviews


  • 1 medium head cauliflower (500-700g.) washed, dried and cut into florets
  • (or about 3 cups fresh cauliflower rice)
  • 2 large eggs
  • 2 tbsp coconut oil
  • 5 cloves garlic, minced
  • 1 cup diced leftover ham
  • 1 tbsp coconut aminos
  • 3 tbsp chopped spring onions
  • 1 tbsp fish sauce (optional)


  1. Use your food processor to rice the cauliflower (See Cauliflower Rice recipe here). Set aside.
  2. Beat the two large egg in a bowl, set aside.
  3. Heat 1 tbsp coconut oil in a pan and cooked scrambled eggs. Remove from the pan and set aside.
  4. Sauté the minced garlic in the same pan. When cooked, add the ham and cook for 2 minutes.
  5. When the ham is cooked, add the cauliflower rice, scrambled egg, and half of the spring onion. Mix well.
  6. Drizzle with coco aminos and continue stirring.
  7. Season with fish sauce, if preferred.
  8. When cooked, turn off heat and transfer to a serving plate.
  9. Top with the rest of the spring onions before serving.


The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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