Keto Kampung Fried Rice
Discover the perfect fusion of traditional kampung flavors and modern low-carb ingenuity with Keto Kampung Fried Rice! This healthy recipe swaps out carb-heavy white rice for grain-free cauliflower rice, delivering all the bold, aromatic spices you love without compromising your keto lifestyle. Featuring tender, seasoned chicken breast, scrambled eggs, and vibrant hints of garlic, onion, and red chili, each bite brims with authentic Asian-inspired flair. Cooked in coconut oil and infused with soy sauce and fish sauce for a rich, umami-packed taste, this dish comes together in just 35 minutes—perfect for weeknight dinners or meal prep. Topped with fresh spring onions for a crisp, herby finish, Keto Kampung Fried Rice is a deliciously guilt-free take on a Malaysian classic. Ideal for keto enthusiasts, low-carb dieters, or anyone seeking to savor bold, wholesome flavors!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams Chicken breast
- 2 large Eggs
- 3 cloves Garlic
- 1 small Onion
- 1 medium Red chili
- 2 tablespoons Soy sauce
- 1 teaspoon Fish sauce
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Spring onions
Instructions
Wash, core, and cut the cauliflower into large pieces. Place them in a food processor and pulse until they resemble rice grains. Set aside.
Cut the chicken breast into small, bite-sized pieces. Season them lightly with salt and pepper.
Mince the garlic cloves and finely chop the onion and red chili.
Heat 1 tablespoon of coconut oil in a large frying pan over medium heat. Add the beaten eggs and scramble them lightly. Once cooked, remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Increase the heat to medium-high and add the chopped onion and minced garlic. Stir-fry for 1-2 minutes until fragrant.
Add the chicken pieces and red chili to the pan. Stir-fry until the chicken is cooked through and golden, about 5-7 minutes.
Add the cauliflower rice to the pan and stir well to combine with the chicken and aromatics.
Pour in the soy sauce and fish sauce. Stir the mixture thoroughly and cook for an additional 3-4 minutes, allowing the flavors to meld together.
Return the scrambled eggs to the pan and gently mix them into the fried rice.
Taste and adjust the seasoning with additional salt and pepper if needed.
Chop the spring onions and use them to garnish the fried rice before serving hot.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 5081 mg | 221% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.0 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2637 mg | 56% | |
*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.
