keto garlic fried cauliflower rice in a white bowl

Filipino-style Garlic Fried Cauliflower Rice

Garlic packed, this Filipino-style Garlic Fried Cauliflower Rice is a low carb, keto-friendly version of the traditional sinangag. Super fast to make, this easy cauliflower side-dish will be one of your new go-to ways to jazz up cauliflower rice.   

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Best Garlic Cauliflower Rice Recipe- Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

A few weeks ago, I was in Portland, Oregon for a cookbook launch party. Having never been to Portland before, I was excited about the prospect of what food I might find there.

Famished from hoofing it around town, we wandered into the Thai Peacock on 9th Avenue for lunch. The daily special was a braised pineapple pork shoulder with garlic fried rice. Absolutely off the charts for carbs and sugar, but I do make the occasional exception when traveling. It was awesome and worth every bite.

I wanted that garlic fried rice in my life, but of course, with my low carb focus, I had to find a way to make a version that would allow me to enjoy those flavors but without all the pesky carbs.

a white bowl filled with low carb sinangag on a blue counter top

Sinangag, a Filipino garlic fried rice, is traditionally a breakfast staple, but is nearly identical to what I had in the Thai Peacock. This pungent garlic side dish has a number of variations that may include meat, or even a fried instead of scrambled egg.

For this low carb version, I’ve opted for cauliflower rice. Sure, you’ll miss out on the crispy bits of day-old rice, but crunchy garlic chips, scallions, and sesame seeds provide enough texture to make-up for it. The flavor is spot on, and that’s really what I was after.

This is one keto cauliflower recipe that you’ll want to add to your recipe box. It gives a new level of flavor to the otherwise bland vegetable. Heck, throw a fried egg on it and eat it for breakfast. Just warn your friends and family that you ate a mound of garlic to start the day. No judgement, I promise.

How to make Filipino Garlic Fried Cauliflower Rice 


  • Butter
  • Cauliflower rice (fresh or frozen)
  • Neutral-tasting oil (avocado or coconut)
  • Garlic
  • Egg
  • Scallions
  • Sesame seeds
  • Sesame oil
  • Cilantro
  • Sea salt
  • Black pepper
a white bowl filled with filipino style garlic cauliflower rice with a spoon and towel

Low Carb Sinangag Recipe Tips & Tricks

Egg can be scrambled or cooked as a thin omelette. I’ve seen sinangag served with thin omelette strips, so this is absolutely an option. Instead of scrambling your egg mixture after pouring it into the pan, allow it to cook a thin layer. This will be fast, likely not even 30 seconds. Remove the omelette from the pan and slice into thin strips. Return the egg to the garlic fried cauliflower rice when instructed to do so in the original recipe.

How to thinly slice garlic:  Use a mandolin slicer to cut your garlic into ultra thin slivers; if you don’t have one, I highly recommend the OXO Good Grip V-Blade. Super affordable game changer. If you use the OXO, set the blade to level one. Stab the garlic clove with a fork (to save your precious fingers) and slide it over the mandoline blade. You can thinly slice with a pairing knife, but watch those fingers. I want you to keep your digits intact.

Other Keto Cauliflower Rice Recipes you’ll love

a white bowl on a blue countertop filled with filipino style garlic cauliflower rice
Yield: 4

Filipino Garlic Cauliflower Rice

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Garlic packed, this Filipino-style Garlic Fried Cauliflower Rice is a low carb, keto-friendly version of the traditional sinangag. Super fast to make, this easy cauliflower side-dish will be one of your new go-to ways to jazz up cauliflower rice.


  • 10 cloves garlic, thinly sliced
  • 1/4 cup avocado or coconut oil
  • 1 large egg
  • 4 cups cauliflower rice
  • 1/2 tsp sea salt
  • 1 tsp sesame oil
  • 2 scallions, sliced
  • 1 tsp sesame seeds
  • 2 tbsp cilantro (fresh)


Heat butter in a large non-stick skillet over medium low heat. Whisk the egg in a small bowl with a dash or salt and pepper. Pour the egg into the skillet, stir to break it up, and cook until it is just set. Remove the scrambled egg from pan and set aside.

Add oil and garlic. Cook, shaking the pan or stirring the garlic often until the chips are just slightly golden brown and crispy. Using a slotted spoon, remove the garlic to a paper towel lined plate, reserving the oil in the pan. Set garlic chips aside for later.

Increase heat to medium. Add one teaspoon of sesame oil to the pan with the garlic-infused oil. Stir cauliflower rice occasionally until it is cooked through, about 5 minutes. Salt to taste. 

Remove from heat and toss with reserved scrambled egg, scallions, remaining sesame oil, sesame seeds, and half of the garlic chips.Transfer cauli-rice to a bowl or platter. Sprinkle with cilantro, additional sesame seeds and remaining garlic chips.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 205Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 336mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 5g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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