Keto Chicken Fried Rice – This Low carb chicken fried rice made with cauliflower rice is a simple and delicious keto dinner recipe made in less than 30 minutes.
Keto Chicken Fried Rice – A Flavorful Low-Carb Twist
Craving the satisfying crunch and savory flavors of traditional fried rice but sticking to your keto goals? Fear not! This low carb chicken fried rice recipe delivers all the deliciousness without the carb overload. Packed with flavor, this dish is a perfect example of how to enjoy your favorite foods while staying on track with your low-carb lifestyle.
Variations Of Low Carb Chicken Fried Rice
Veggie Medley: Incorporate additional vegetables like broccoli, carrots, or snap peas for a colorful and nutritious dish.
Spicy Kick: Add a pinch of red pepper flakes or Sriracha sauce for a touch of heat.
Protein Power: Swap chicken for shrimp, tofu, or steak for a different protein option.
Why Keto Chicken Fried Rice Shines ?
Low-Carb Delight: This recipe swaps out traditional rice for cauliflower rice, creating a flavorful and satisfying meal that fits perfectly into a keto diet.
Flavorful Fusion: The combination of tender chicken, aromatic vegetables, and bold flavors delivers a dish that’s both comforting and exciting.
Quick and Easy: This recipe comes together in minutes, making it a perfect weeknight dinner option.
Keto Chicken Fried Rice – Tips and Tricks
Seasoning is Key: Don’t be afraid to experiment with different seasonings to customize the flavor profile of your keto fried rice.
Egg Magic: Adding scrambled eggs to the fried rice adds richness and protein.
Cauliflower Rice Consistency: For optimal texture, ensure the cauliflower rice is cooked until slightly crispy on the edges.
How To Serve Keto Chicken Fried Rice ?
Complete the Meal: Serve your low carb chicken fried rice with a side salad or steamed broccoli for a well-rounded meal.
Top It Off: Garnish with chopped green onions, sesame seeds, or a drizzle of sriracha for added flavor and texture.
How To Store Low Carb Chicken Fried Rice ?
- Leftover keto fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed.
Recipe FAQs
Can I use a different type of low-carb rice alternative?
Yes, you can experiment with other low-carb options like shirataki noodles or zucchini noodles.
How do I achieve the best texture for the cauliflower rice?
To achieve a drier texture, cook the cauliflower rice in a skillet until most of the moisture evaporates.
Keto Chicken Fried Rice (Low Carb)
Keto Chicken Fried Rice - This Low carb chicken fried rice made with cauliflower rice is a simple and delicious keto dinner recipe made in less than 30 minutes.
Ingredients
- 4 chicken thighs, skinless, boneless, cut into small strips
- 3 tbsp avocado oil, ghee or butter
- 1 large egg
- 2 cloves garlic, minced
- 1/2 small red onion, diced
- sea salt and pepper, to taste
- 1 small carrot, diced
- 1/4 cup frozen green peas
- 1 can palmini rice, drained (or cauliflower rice)
- 1 tsp toasted sesame oil
- 2 tbsp tamari sauce or coconut aminos
- Optional: chives or spring onion to serve
Instructions
- In a small bowl, add the egg, season with a salt and pepper. Combine well. Add melted ghee or butter in a saucepan. Add the egg and make scrambled egg, stirring with a spatula. Set aside.
- Slice the chicken into small strips. Season with salt and pepper.
- Heat a pan on medium-high heat, add 1 tablespoon of oil. Once hot, add the chicken and cook for about 8-10 minutes or until browned and cooked through. Transfer and set aside.
- Open the Palmini can and drain into a colander. Rinse with water and set aside to drain.
- Lightly grease the same skillet with remaining oil. Add the onion and cook for about 3 to 5 minutes on medium-high or until fragrant and lightly browned.
- Add the peas, garlic, and carrot. Stir cook for about 5 to 8 minutes, stirring occasionally or until tender.
- Add the drained palmini rice or cauliflower rice. Add tamari sauce, cooked chicken and the scrambled egg.
- Combine well and continue to cooking for more 2-3 minutes or until heated through.
- Turn off the heat. Drizzle the toasted sesame oil and freshly chopped chives, stir well. .
- Enjoy immediately or store in the refrigerator for up to 4-5 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 142mgSodium: 763mgCarbohydrates: 16gNet Carbohydrates: 8gFiber: 1gSugar: 2gProtein: 20g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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