Thai Basil Cauliflower Rice

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. 

📖 Recipe

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Thai Basil Cauliflower Rice

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This cauliflower rice with Thai basil is a fragrant and tasty Asian-inspired low carb and keto-friendly side dish!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 5 minutes mins

Makes: 4 Servings

Net Carbs: 4.8

Calories: 105

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 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

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• Thai Sweet Basil Fresh ½ Lb ( 8 Oz.)
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. Heat the oil in a skillet over a medium heat and add the garlic paste and ginger.
2. After a few minutes add the red bell pepper and sauté for 7-10 minutes or until the pepper has softened. 
3. Add the cooked cauli rice and soy sauce to the skillet, and stir well to mix. 
4. 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.
5. Season with black pepper then serve, garnished with chopped green onions.

Nutrition

Calories: 105kcalCarbohydrates: 7.2gProtein: 2.3gFat: 6gSaturated Fat: 0.8gSodium: 360mgFiber: 2.4gSugar: 3gNet Carbs: 4.8g

Notes

4.8g net carbs per serving (quarter of the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.