Low Carb Kampung Fried Rice

Savor the flavors of Southeast Asia with this Low Carb Kampung Fried Rice, a healthy twist on the traditional Malaysian favorite. Made with nutrient-packed cauliflower rice, this dish delivers all the aromatic goodness of kampung-style fried rice without the carbs. Tender strips of chicken breast are stir-fried with fragrant garlic, shallots, and fiery bird’s eye chilies, then combined with scrambled eggs and perfectly seasoned with soy sauce, fish sauce, and a zesty squeeze of lime. Garnished with crisp cucumber and juicy tomatoes, this quick and wholesome recipe is ready in under 35 minutes, making it an ideal low-carb dinner option for busy weeknights. Bursting with bold, authentic flavors, it's a guilt-free indulgence that will delight your taste buds!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 200 grams Chicken breast
• 2 large Eggs
• 2 tablespoons Vegetable oil
• 3 cloves Garlic
• 3 small Shallots
• 3 pieces Bird’s eye chilies
• 2 tablespoons Soy sauce
• 1 tablespoon Fish sauce
• 0.5 pieces Lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 stalks Spring onions
• 1 small Cucumber
• 1 medium Tomato

Directions

Step 1

Prepare the cauliflower rice by removing the florets from the cauliflower head and grating them using a box grater or processing in a food processor until they resemble rice grains.

Step 2

Slice the chicken breast into thin strips.

Step 3

Lightly beat the eggs in a small bowl.

Step 4

Finely chop the garlic, shallots, and bird’s eye chilies.

Step 5

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped garlic, shallots, and bird’s eye chilies and stir-fry until fragrant, about 1 minute.

Step 7

Push the aromatics to the side of the skillet and pour the beaten eggs into the other side. Allow them to cook undisturbed until they begin to set, then scramble them gently.

Step 8

Add the grated cauliflower to the skillet and mix well with the eggs and aromatics. Stir-fry for 3-5 minutes until the cauliflower is tender.

Step 9

Return the cooked chicken strips to the skillet. Add the soy sauce, fish sauce, salt, and pepper. Stir well to combine all ingredients and cook for an additional 2-3 minutes.

Step 10

Squeeze the lime juice over the rice and stir well.

Step 11

Slice the spring onions, cucumber, and tomato. Use them as a garnish when serving the fried rice.

Step 12

Serve the low-carb Kampung fried rice hot, garnished with fresh cucumber and tomato slices for a refreshing contrast.

Nutrition Facts

Serving size	(1229.7g)

Amount per serving	% Daily Value*
Calories	964.4

Total Fat 44.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 18.1g
Cholesterol 544mg	0%
Sodium 6265.5mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 16.3g	0%
Total Sugars 31.0g
Protein 87.0g	0%

Vitamin D 82IU	0%
Calcium 317.1mg	0%
Iron 8.1mg	0%
Potassium 3121.4mg	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: 39.7%

Protein: 34.3%

Carbs: 26.0%