This Thai basil cauliflower rice is a fragrant and tasty Asian-inspired low carb and keto-friendly side dish!
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Did you see my recipe for a keto spring roll in a bowl? It contains lots of yummy veggies but the main flavoring is from Thai basil. I couldn't find it in stores, so I bought a large pack from Amazon – and then had to think of other ways to use it! But the basil is really the only tricky ingredient, as pre-riced cauliflower is pretty easy to find these days – but you can always make your own cauli rice if you prefer.
How to Make Thai Basil Cauliflower Rice
Cook the cauliflower rice first – I absolutely love those microwave steam-in-the-bag packets – so convenient! Next, heat some oil in a skillet over a medium heat and add some garlic paste and ginger paste (yet more convenient short-cuts!).
Add some diced red bell pepper and sauté for 7-10 minutes or until the pepper has softened.
Transfer the cooked cauli rice to the skillet, and add some soy sauce (or tamari for gluten free). Stir well to mix.
Finally, add the Thai basil, stirring it into the cauliflower until it starts to wilt. How much you add really depends on how strong you want the flavor to be – and how strong the leaves are that you have! I recommend starting with two tablespoons of chopped Thai basil, and adding more if desired.
Season with black pepper then serve, garnished with chopped green onions.
Enjoy this easy recipe as a side dish, as part of a Chinese or Thai feast, or as a vegetarian meal.
Thai Basil Cauliflower Rice
This cauliflower rice with Thai basil is a fragrant and tasty Asian-inspired low carb and keto-friendly side dish!
Ingredients
- 1 tbs olive oil
- 1 tbs garlic paste or minced garlic
- 1 tbs ginger paste
- 1 small red bell pepper, deseeded and diced
- 10 oz cooked cauliflower rice
- 1 tbs soy sauce or tamari
- 2-4 tbs chopped fresh Thai basil leaves
- black pepper, to taste
- 2 green onions, chopped, to garnish
Instructions
- Heat the oil in a skillet over a medium heat and add the garlic paste and ginger.
- After a few minutes add the red bell pepper and sauté for 7-10 minutes or until the pepper has softened.
- Add the cooked cauli rice and soy sauce to the skillet, and stir well to mix.
- Next add the Thai basil, stirring it into the cauliflower until it starts to wilt. Add two tablespoons for a mild taste and up to four tablespoons for a bolder flavor.
- Season with black pepper then serve, garnished with chopped green onions.
Notes
4.8g net carbs per serving (quarter of the recipe)
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 105Total Fat 6gSaturated Fat 0.8gCholesterol 0mgSodium 360mgCarbohydrates 7.2gNet Carbohydrates 4.8gFiber 2.4gSugar 3gProtein 2.3g
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