Low Carb Chao Fan (Chinese Fried Rice)

Transform your favorite takeout classic into a guilt-free delight with this Low Carb Chao Fan (Chinese Fried Rice). Packed with vibrant flavors and wholesome ingredients, this keto-friendly version swaps traditional rice for nutrient-rich cauliflower rice, keeping the dish light yet satisfying. Tender bites of chicken breast, fluffy scrambled eggs, and a medley of green peas and carrots are stir-fried to perfection in a savory blend of low-sodium soy sauce and sesame oil. Minced garlic and chopped green onions add bursts of aromatic freshness, while quick cooking techniques ensure a fast weeknight dinner option. Ready in just 35 minutes, this healthy, gluten-free twist on Chinese fried rice is perfect for anyone looking to enjoy a low-carb lifestyle without sacrificing the comforting flavors of a classic dish.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Cauliflower, riced
• 1 piece Chicken breast, boneless and skinless
• 2 large Eggs
• 0.5 cup Green peas, frozen
• 1 small Carrot, diced
• 3 stalks Green onions, chopped
• 2 cloves Garlic, minced
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice if not using pre-packaged. Break one medium-sized cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.

Step 2

Dice the chicken breast into small, bite-sized cubes and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil. Crack the eggs directly into the pan and scramble them using a spatula. Cook until just set, then remove and set aside with the chicken.

Step 5

Add the remaining olive oil to the skillet, then add the minced garlic. Stir-fry for about 30 seconds or until fragrant.

Step 6

Add the riced cauliflower, green peas, and diced carrot to the skillet. Stir-fry for about 5 minutes, or until the vegetables are tender.

Step 7

Return the cooked chicken and scrambled eggs to the skillet. Stir the mixture to combine everything evenly.

Step 8

Pour in the low-sodium soy sauce and sesame oil, making sure to mix well so that everything is evenly coated. Season with salt and black pepper.

Step 9

Continue to stir-fry for another 2-3 minutes to allow the flavors to meld together.

Step 10

Finally, stir in the chopped green onions. Give everything one last stir, then serve the low-carb Chao Fan hot.

Nutrition Facts

Serving size	(1205.6g)

Amount per serving	% Daily Value*
Calories	1106.1

Total Fat 60.2g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 8.6g
Cholesterol 519.9mg	0%
Sodium 3334.5mg	0%
Total Carbohydrate 57.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 20.0g
Protein 88.8g	0%

Vitamin D 104.6IU	0%
Calcium 299.7mg	0%
Iron 9.1mg	0%
Potassium 3256.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 31.5%

Carbs: 20.4%