Keto Kampung Fried Rice
Discover a low-carb twist on a beloved classic with this Keto Kampung Fried Rice recipe, a flavorful fusion of traditional Malaysian-style fried rice made guilt-free! Instead of carb-heavy rice, finely pulsed cauliflower steals the show, delivering the same satisfying texture while keeping it keto-friendly. Tender chunks of seasoned chicken breast, fluffy scrambled eggs, and a fragrant medley of garlic, onion, and red chili come together in every irresistible bite. Elevated with savory notes of soy sauce and a splash of fish sauce, this wholesome dish is stir-fried to perfection in aromatic coconut oil. Ready in just 35 minutes and garnished with vibrant spring onions, it’s the perfect quick-fix meal for weeknight dinners or meal prep. Enjoy a hearty, spicy, and low-carb delight that doesn’t skimp on flavor!
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Ingredients
- 1 medium head Cauliflower
- 200 grams Chicken breast
- 2 large Eggs
- 3 cloves Garlic
- 1 small Onion
- 1 medium Red chili
- 2 tablespoons Soy sauce
- 1 teaspoon Fish sauce
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Spring onions
Directions
Step 1
Wash, core, and cut the cauliflower into large pieces. Place them in a food processor and pulse until they resemble rice grains. Set aside.
Step 2
Cut the chicken breast into small, bite-sized pieces. Season them lightly with salt and pepper.
Step 3
Mince the garlic cloves and finely chop the onion and red chili.
Step 4
Heat 1 tablespoon of coconut oil in a large frying pan over medium heat. Add the beaten eggs and scramble them lightly. Once cooked, remove from the pan and set aside.
Step 5
In the same pan, add the remaining 1 tablespoon of coconut oil. Increase the heat to medium-high and add the chopped onion and minced garlic. Stir-fry for 1-2 minutes until fragrant.
Step 6
Add the chicken pieces and red chili to the pan. Stir-fry until the chicken is cooked through and golden, about 5-7 minutes.
Step 7
Add the cauliflower rice to the pan and stir well to combine with the chicken and aromatics.
Step 8
Pour in the soy sauce and fish sauce. Stir the mixture thoroughly and cook for an additional 3-4 minutes, allowing the flavors to meld together.
Step 9
Return the scrambled eggs to the pan and gently mix them into the fried rice.
Step 10
Taste and adjust the seasoning with additional salt and pepper if needed.
Step 11
Chop the spring onions and use them to garnish the fried rice before serving hot.
Nutrition Facts
| Serving size | (998.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 903.8 |
| Total Fat 46.2g | 0% |
| Saturated Fat 28.6g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 544mg | 0% |
| Sodium 5081.3mg | 0% |
| Total Carbohydrate 44.6g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 17.0g | |
| Protein 84.3g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 269.7mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2637.3mg | 0% |
Source of Calories