Keto Arroz Chaufa
Embark on a flavorful journey with Keto Arroz Chaufa, a low-carb twist on the beloved Peruvian-Chinese fried rice fusion dish. This recipe swaps out traditional rice for nutrient-packed cauliflower rice, keeping it keto-friendly without compromising on taste. Tender chicken thighs, vibrant red bell peppers, and aromatic garlic and ginger come together in a savory stir-fry, while scrambled eggs and soy sauce (or coconut aminos) infuse the dish with hearty umami flavors. Finished with fresh green onions for a burst of brightness, this 35-minute meal is a quick, healthy, and satisfying option for your keto lifestyle. Perfect for busy weeknights or meal prep, Keto Arroz Chaufa is a guilt-free comfort food you’ll crave again and again.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 pound Chicken thighs, boneless and skinless
- 3 large Eggs
- 3 tablespoons Coconut oil
- 3 tablespoons Soy sauce or coconut aminos
- 3 cloves Garlic, minced
- 2 stalks Green onions, sliced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by cutting the chicken thighs into small, bite-sized pieces.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and lightly browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of coconut oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Add the diced red bell pepper and grated ginger to the skillet. Cook for 3-4 minutes until the bell pepper is tender.
Push the bell pepper and ginger to one side of the skillet. Add the remaining tablespoon of coconut oil to the other side, and pour in the beaten eggs. Allow them to cook and scramble gently for 2-3 minutes until fully cooked.
Add the cauliflower rice to the skillet, mixing it with the sautéed vegetables and scrambled eggs. Cook for 5 minutes, stirring occasionally, until the cauliflower rice is tender.
Return the cooked chicken to the skillet. Add the soy sauce or coconut aminos, salt, and black pepper. Stir everything together, ensuring the rice is evenly coated in the sauce.
Cook for an additional 2-3 minutes to combine flavors. Then, stir in the sliced green onions.
Taste and adjust seasoning if necessary. Serve hot and enjoy your Keto Arroz Chaufa!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.2 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2665 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
