Low Carb Kampung Fried Rice
Transform your favorite comfort food into a guilt-free indulgence with this flavorful Low Carb Kampung Fried Rice! This healthy twist on the classic Malaysian dish swaps traditional rice for riced cauliflower, creating a light yet satisfying base for stir-fried chicken, eggs, and aromatic spices. Packed with fresh garlic, shallots, and fiery bird’s eye chilies, each bite is bursting with authentic kampung-style flavors. Soy sauce and fish sauce add depth, while a squeeze of lime ties everything together with a zesty finish. Perfectly garnished with refreshing slices of cucumber, tomato, and spring onions, this low-carb fried rice is ready in just 35 minutes and makes an ideal choice for those seeking a quick, wholesome meal that's big on taste and low on carbs.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams Chicken breast
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 3 small Shallots
- 3 pieces Bird’s eye chilies
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 pieces Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 stalks Spring onions
- 1 small Cucumber
- 1 medium Tomato
Instructions
Prepare the cauliflower rice by removing the florets from the cauliflower head and grating them using a box grater or processing in a food processor until they resemble rice grains.
Slice the chicken breast into thin strips.
Lightly beat the eggs in a small bowl.
Finely chop the garlic, shallots, and bird’s eye chilies.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped garlic, shallots, and bird’s eye chilies and stir-fry until fragrant, about 1 minute.
Push the aromatics to the side of the skillet and pour the beaten eggs into the other side. Allow them to cook undisturbed until they begin to set, then scramble them gently.
Add the grated cauliflower to the skillet and mix well with the eggs and aromatics. Stir-fry for 3-5 minutes until the cauliflower is tender.
Return the cooked chicken strips to the skillet. Add the soy sauce, fish sauce, salt, and pepper. Stir well to combine all ingredients and cook for an additional 2-3 minutes.
Squeeze the lime juice over the rice and stir well.
Slice the spring onions, cucumber, and tomato. Use them as a garnish when serving the fried rice.
Serve the low-carb Kampung fried rice hot, garnished with fresh cucumber and tomato slices for a refreshing contrast.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 31.0 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3121 mg | 66% | |
*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.
