Keto Arroz Chaufa
Elevate your low-carb dining experience with this vibrant and flavorful Keto Arroz Chaufa. A keto-friendly twist on the beloved Peruvian-Chinese fried rice, this recipe swaps traditional rice for nutrient-packed cauliflower rice, making it both guilt-free and delicious. Tender bites of seasoned chicken thighs, fluffy scrambled eggs, and crisp red bell peppers come together with aromatic garlic, ginger, and a splash of soy sauce or coconut aminos for the perfect umami kick. Ready in just 35 minutes, this one-pan dish is simple to prepare and bursting with bold flavors. Garnished with fresh green onions, it’s a healthy and satisfying meal ideal for those following a keto or low-carb lifestyle. Perfect for weeknight dinners or meal prepping, this wholesome recipe is sure to be a family favorite!
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Ingredients
- 4 cups Cauliflower rice
- 1 pound Chicken thighs, boneless and skinless
- 3 large Eggs
- 3 tablespoons Coconut oil
- 3 tablespoons Soy sauce or coconut aminos
- 3 cloves Garlic, minced
- 2 stalks Green onions, sliced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by cutting the chicken thighs into small, bite-sized pieces.
Step 2
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and lightly browned. Remove the chicken from the skillet and set it aside.
Step 3
In the same skillet, add another tablespoon of coconut oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Step 4
Add the diced red bell pepper and grated ginger to the skillet. Cook for 3-4 minutes until the bell pepper is tender.
Step 5
Push the bell pepper and ginger to one side of the skillet. Add the remaining tablespoon of coconut oil to the other side, and pour in the beaten eggs. Allow them to cook and scramble gently for 2-3 minutes until fully cooked.
Step 6
Add the cauliflower rice to the skillet, mixing it with the sautéed vegetables and scrambled eggs. Cook for 5 minutes, stirring occasionally, until the cauliflower rice is tender.
Step 7
Return the cooked chicken to the skillet. Add the soy sauce or coconut aminos, salt, and black pepper. Stir everything together, ensuring the rice is evenly coated in the sauce.
Step 8
Cook for an additional 2-3 minutes to combine flavors. Then, stir in the sliced green onions.
Step 9
Taste and adjust seasoning if necessary. Serve hot and enjoy your Keto Arroz Chaufa!
Nutrition Facts
| Serving size | (1285.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1754.6 |
| Total Fat 106.8g | 0% |
| Saturated Fat 53.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1125.0mg | 0% |
| Sodium 5434.7mg | 0% |
| Total Carbohydrate 42.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 16.2g | |
| Protein 154.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 299.1mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2664.6mg | 0% |
Source of Calories