Keto Fried Rice with Chicken and Vegetables
Transform your takeout cravings with this flavorful Keto Fried Rice with Chicken and Vegetables—a low-carb twist on a classic favorite! This quick and easy recipe swaps traditional rice for riced cauliflower, creating a guilt-free, keto-friendly dish packed with protein and nutrients. Tender bites of seasoned chicken pair perfectly with vibrant vegetables, scrambled eggs, and a savory splash of soy sauce or tamari, all brought together with the rich aroma of sesame oil. With just 15 minutes of prep and a total cook time of 20 minutes, this one-pan wonder is perfect for weeknight dinners or meal prep. Garnished with fresh green onions for an extra pop of flavor, this satisfying dish is sure to become a go-to in your keto meal rotation.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups cauliflower, riced
- 3 tablespoons soy sauce or tamari
- 2 large eggs
- 4 pieces green onions, sliced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 0.5 cup frozen peas
- 1 teaspoon sesame oil
Directions
Step 1
Cut the chicken breasts into small, bite-sized pieces.
Step 2
In a large pan over medium-high heat, add 1 tablespoon of olive oil and the chicken pieces. Season with salt, pepper, and garlic powder.
Step 3
Cook the chicken for 6-8 minutes until fully cooked and golden brown, stirring occasionally. Remove the chicken from the pan and set aside.
Step 4
In the same pan, add another tablespoon of olive oil. Add the diced carrots, bell pepper, and the white part of the green onions. Sauté for 5 minutes until the vegetables are tender.
Step 5
Add the minced garlic and cook for an additional minute until fragrant.
Step 6
Push the vegetables to one side of the pan and add the remaining tablespoon of olive oil. Crack the eggs into the pan and scramble them, cooking until just set.
Step 7
Mix the scrambled eggs with the vegetables and add the riced cauliflower.
Step 8
Pour the soy sauce (or tamari) over the cauliflower rice and mix everything well. Cook for another 5-7 minutes until the cauliflower is tender.
Step 9
Add in the cooked chicken, frozen peas, and sesame oil. Stir to combine and allow the peas to heat through.
Step 10
Garnish with the sliced green tops of the green onions and serve hot.
Nutrition Facts
| Serving size | (1711.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1769.3 |
| Total Fat 84.9g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 9.8g | |
| Cholesterol 757.6mg | 0% |
| Sodium 6099.5mg | 0% |
| Total Carbohydrate 72.9g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 29.1g | |
| Protein 181.2g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 375.2mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 4554.5mg | 0% |
Source of Calories