Keto Chinese Fried “Rice” Recipe
People around the world have adapted Chinese fried rice to meet their tastes. Now you can adapt it for your keto diet! Just replace rice with cauliflower and you will have a keto Chinese fried rice recipe in no time.
If you fancy low-carb chinese recipes, then you must try these 31 keto Chinese recipes to go crazy for!
Chinese Fried Rice
If you travel, you may have encountered many different variations of fried rice. Chinese fried rice generally contains cooked rice (leftovers are preferable), soy sauce, garlic, egg, and some sort of oil.
Optional add-ins include mushroom, chili pepper, scallions, ginger, and diced pork.
There are even many regional variations among Chinese fried rice, including Yangzhou, Hokkien, and spicy Szechwan. Yangzhou, which typically contains scrambled egg, shrimp, and barbeque pork, is considered to be the most popular.
Hokkien fried rice is popular in Hong Kong. It has a thick sauce that may contain mushrooms, meat, or vegetables.
Szechwan is the Sichuan take on fried rice. It’s hot and spicy, with a chili sauce containing garlic and onion.
Fried Rice Around the World
The number of different takes on fried rice is almost limitless, but I’ll cover a few highlights in case you want to deviate from the recipe.
In Cambodia you might enjoy bai cha, which is fried rice containing sausage, soy sauce, herbs, and garlic.
Heading to Malaysia? You might try nasi goreng pattaya, which will present as fried rice mixed with veggies and meat inside of an omelette.
Thai fried rice will taste radically different than Chinese rice – that’s because it’s made with jasmine rice and served up with a spicy mix of Thai chili, fish sauce, and garlic.
Things get interesting in Peru. While the most common varieties resemble Chinese fried rice, commonly known as “Arroz Chaufa“, some people choose unusual meats such as beef tongue, alligator, or lizard.
- 2 eggs, whisked
- 1/2 large cauliflower, made into rice
- 1/2 cup peas, defrosted
- 1/2 cup carrots, grated
- 1/2 cup leek or green onions, finely chopped
- 4 oz chicken breast (100 g), shredded and cooked
- 6 Tablespoons (90 ml) avocado, coconut or olive oil, divided
- 2 Tablespoons (30 ml) tamari sauce
- 1 teaspoon (5 ml) sesame oil
- 1 Tablespoon parsley or cilantro, chopped for garnish (optional)
- Salt, to taste
- Cut up the cauliflower into small florets and make sure they’re dry if you washed them. Then food process the florets so that they form very small rice-like pieces.
- Add in 2 tablespoons of oil into a frying pan on medium heat and add in the 2 whisked eggs. Let the eggs cook a little bit before stirring it. Gently scramble the eggs to form small pieces of cooked eggs. Season with a little bit of salt. Set the eggs aside.
- Get a new frying pan or clean the other one and add in 2 tablespoons of oil and cook the diced chicken breast. Set aside.
- Add the last 2 tablespoons of oil into a large frying pan. Add in the cauliflower “rice” and green onions and let it cook on a medium heat. Stir regularly to make sure it doesn’t burn!
- Add in the carrots and peas and cook for 5 minutes.
- Then back in the chicken and egg and cook for a few minutes more.
- Season with the tamari soy sauce, sesame oil, and salt to taste.
- Cook for 2-3 minutes more and serve. Garnish with parsley or cilantro if desired.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 595
- Sugar: 5 g
- Fat: 54 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 22 g