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Keto Thai Chicken Fried Rice Recipe

This isn’t your average fried rice. That’s because Thai fried rice is distinctly different than Chinese fried rice. Both are excellent options, but you should give this special keto Thai chicken fried rice version a try.

If you’re new to keto, then check out our post on what is keto, and have a look at this list, which I compiled, of what I consider to be the best ketogenic diet recipes.

Thai vs Chinese Fried Rice

There are a number of differences between Thai fried rice and Chinese fried rice. Thai fried rice uses Jasmine rice, which has a distinct flavor and scent to it, whereas Chinese fried rice typically uses regular long-grain rice.

This particular difference won’t impact our keto-friendly version, as it doesn’t include rice at all. Instead, I used cauliflower rice, which offers the perfect texture to mimic rice.

Both versions of fried rice typically contain some kind of meat. Shrimp tends to be popular in Chinese fried rice. I picked chicken for this recipe, but you could try a different type of meat or seafood if you prefer.

Another big difference is the fish sauce (or nam pla) that is part of the stir-fry in the Thai version. I will admit that fish sauce isn’t the greatest smelling ingredient, but it adds a wonderful umami taste that isn’t fishy or overpowering.

I’ve also mixed up the veggie content of this dish. I selected onion and bell pepper for my keto Thai chicken fried rice recipe, whereas I went with peas, carrots and green onion in my ketogenic take on Chinese fried rice.

Many Thai fried rice recipes call for cucumber on the side, so you could certainly add those if you like.

Keto Thai Chicken Fried Rice Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch
• Cuisine: Thai

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Ingredients

• 1 head of cauliflower (600 g), broken into florets and dried
• 8 Tablespoons of coconut oil (120 ml), divided to cook with
• 3 eggs, whisked
• 2 chicken breasts (400 g), diced
• 0.5 medium onion (55 g), peeled and diced
• 1 medium bell pepper (120 g), diced
• 2 cloves of garlic (6 g), peeled and diced
• 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
• 2 teaspoons of fish sauce (10 ml)
• 1 Tablespoon of fresh ginger (5 g), minced
• Salt, to taste
• Cilantro for garnish

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Instructions

1. Cut up the cauliflower into small florets so that they’ll fit into a food processor. Pat them dry if they’re wet so that the cauliflower rice doesn’t turn into a mush.
2. Food process the cauliflower until it forms very small rice-like pieces.
3. Add in 3 tablespoons (45 ml) of coconut oil into a frying pan on medium heat and add in the 3 whisked eggs. Let the eggs cook a little bit before stirring it. Gently stir the eggs as if you’re making a scramble, but make sure the eggs don’t clump together too much.
4. When the eggs are pretty solid, set them aside.
5. Cook the diced chicken in another pan with another 3 tablespoons (45 ml) of coconut oil. Brown the diced chicken and set aside.
6. Add 2 more tablespoons (30 ml) of coconut oil to the frying pan and cook the onions, peppers, and cauliflower rice on high heat. Sauté until the cauliflower is softened a bit. Then add back the chicken and egg and cook for 1-2 minutes.
7. Add in 2 tablespoons of tamari soy sauce and fish sauce, garlic, ginger, and salt to taste.
8. Cook for 2-3 minutes more and serve. Garnish with cilantro if desired.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 7 g

Nutrition

• Calories: 535
• Sugar: 5 g
• Fat: 41 g
• Carbohydrates: 11 g
• Fiber: 4 g
• Protein: 31 g