Keto Cantonese Fried Rice
Discover the perfect fusion of flavor and health with Keto Cantonese Fried Rice, a low-carb twist on the beloved Asian classic. This vibrant dish swaps traditional rice for cauliflower rice, creating a nutritious base that absorbs every savory note of garlic, ginger, soy sauce (or coconut aminos for a strict keto alternative), and sesame oil. Packed with tender chicken, succulent shrimp, crisp bell peppers, and carrots, this one-pan wonder comes together in under 35 minutes and is brimming with protein and veggies. Finished with fresh scallions for a pop of color and aroma, it’s perfect for anyone craving authentic Cantonese flavors while staying on track with their keto lifestyle. Quick, easy, and delicious—this recipe is a must-try for keto enthusiasts looking to elevate their weeknight dinner game.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 Eggs
- 1 cup Cooked chicken breast, diced
- 1 cup Cooked shrimp, peeled and deveined
- 2 tablespoons Soy sauce (or coconut aminos for strict keto)
- 2 Scallions, chopped
- 1 small Bell pepper, diced
- 1 small Carrot, diced finely
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
Add the bell pepper and carrot, stir-frying for 3-4 minutes until they start to soften.
Push the vegetables to one side of the pan and add the remaining tablespoon of olive oil. Crack the eggs into the pan and scramble them until they're just cooked.
Mix the scrambled eggs with the sautéed vegetables. Add the diced chicken and shrimp to the pan, stirring for another 2 minutes until they're heated through.
Add the cauliflower rice to the pan, stirring to combine all the ingredients.
Pour the soy sauce (or coconut aminos) over the mixture, add salt and black pepper, and stir-fry for another 5 minutes until the cauliflower is tender.
Sprinkle the chopped scallions over the top, drizzle with sesame oil, and toss everything together.
Serve hot and enjoy this delicious keto-friendly Cantonese fried rice!
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.0 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 388 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3504 mg | 75% | |
*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.
