Description
A high-protein, zero-carb keto chicken fried rice made with cauliflower rice, tenderized chicken breast, and savory Asian-inspired sauce. Perfect for low-carb, high-fat keto meals.
Ingredients
Chicken Breast, 3/4 pound, cut into 1/2-inch cubes
Cauliflower Rice, 4 cups (fresh or frozen)
Egg White, 1 large
Cornstarch, 1 teaspoon
Soy Sauce, 2 tablespoons (use liquid aminos or tamari for gluten-free)
Oyster Sauce, 1 tablespoon (use vegetarian mushroom sauce alternative)
Cooking Oil (avocado or olive oil), 2 tablespoons
Ginger, 1 tablespoon grated
Garlic, 2 cloves, minced
Green Onions, 2 stalks, sliced
Carrots, 1 cup, diced
Peas (fresh or frozen), 1/2 cup
Instructions
Combine chicken with egg white and cornstarch; let rest 10 minutes
Heat oil in wok or skillet over high heat
Stir-fry chicken until golden and just cooked, remove from pan
Add ginger, garlic, and green onions to oil; cook 30 seconds
Add cauliflower rice, carrots, and peas; stir-fry 3-4 minutes
Return chicken to pan; add soy sauce and oyster sauce
Mix well and cook 1-2 minutes until heated through
Adjust seasoning with salt to taste
Garnish with sesame seeds or chopped cilantro (optional)
Notes
Velvetting chicken ensures tender texture
For frozen cauliflower rice, squeeze out moisture in paper towels
Base sauce can be adjusted to taste
Use sesame oil for extra richness
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Stir-frying
- Cuisine: Asian-Inspired