Low Carb Chinese Fried Rice
Satisfy your craving for delicious takeout with this *Low Carb Chinese Fried Rice* that's packed with flavor and ready in just 30 minutes! By replacing traditional rice with riced cauliflower, this recipe offers a nutritious, keto-friendly twist on a favorite classic. Infused with aromatic garlic, ginger, and sesame oil, and loaded with colorful veggies like carrots, peas, and green onions, this dish is both light and satisfying. Customize it with optional diced chicken breast for added protein, or keep it vegetarian—it’s entirely up to you! Perfect for busy weeknights, this healthy fried rice alternative is quick, easy, and full of authentic Chinese-inspired flavors. Whether you're watching carbs or simply looking for a fresh, wholesome meal, this recipe will have you coming back for seconds!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce (low sodium)
- 2 large Eggs
- 4 stalks Green onions
- 3 cloves Garlic
- 1 teaspoon Ginger
- 1 medium Carrot
- 0.5 cup Peas
- 1 cup Cooked chicken breast, diced (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Remove the green leaves from the cauliflower and break it into florets. Using a food processor, pulse the florets until they resemble rice grains. Be careful not to over-process.
Prepare the rest of the ingredients by thinly slicing the green onions, mincing the garlic, grating the ginger, and finely dicing the carrot.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes until softened. Remove the cauliflower rice and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the garlic, ginger, and white parts of the green onions, and sauté for 1-2 minutes until fragrant.
Add the diced carrot and peas to the skillet and cook for another 2-3 minutes until the vegetables are tender.
Push the vegetables to the side of the skillet. Crack the eggs into the empty side and scramble them with a spatula. Once the eggs are cooked, mix them with the vegetables.
Return the cauliflower rice to the skillet and combine it with the vegetable and egg mixture. Add the soy sauce, cooked chicken breast if using, salt, black pepper, and red pepper flakes. Stir everything together well.
Continue to cook the mixture for another 2-3 minutes, stirring occasionally, until everything is heated through.
Remove from heat and garnish with the green parts of the green onions. Serve hot and enjoy your low carb Chinese fried rice!
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 23.9 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 362 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4038 mg | 86% | |
*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.
