Easy Keto Cauliflower Chicken Fried Rice
Chicken Fried Cauliflower Rice that will have everyone asking for more!
Servings: 4 people
Equipment
- Cast Iron Skillet or Wok
Ingredients
- 2 TBSP Sesame Oil I use toasted sesame oil
- 1 Onion
- 2 Chicken breast halfs or left over meat of your choice
- 4 TBSP Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Rice Vinegar
- 1 tsp Ground Ginger
- 3 Eggs
- 2 tsp Fresh Ground Chili Paste - Optional Optional - this adds heat to the dish
- 1 tsp pepper
- 3-4 Green Onions
- 4.5 Cups Riced Cauliflower I use Frozen (2) 10 oz bags
- 1/4 cup Peas
- 1/4 cup Carrots
Instructions
- Heat your Skillet or Wok add 1.5 TBSP Sesame oil and chopped onion and cook until translucent.
- Add your meat, riced cauliflower, Soy Sauce, frozen peas and carrots. Cook until vegetables are almost done, about 3-5 minutes.
- Next add your fish sauce, rice vinegar, ground ginger, pepper and optional chili paste. (Combine)
- In a separate bowl take your eggs and whisk them together.
- Push the Cauliflower Rice to the side making a well for the eggs add a 1/2 TBSP of sesame oil and pour the eggs on top. Move the eggs around like you are scrambling them.
- Once the eggs are cooked/scrambled stir them into the rest of the mixture.
- Add half of the chopped green onions and combine.
- Dish it up, use the remaining green onions to garnish the top and enjoy!
Notes
Using Frozen Riced Cauliflower and Frozen Peas and Carrots makes this a great weeknight meal.
The Ground Fresh Chili Paste (I use Sambal Oelek) makes it mouth-warmingly spicy. You can buy it here, soooo Good! I use 2 tsp but like a little heat. You can add this to taste even after the eggs are incorporated. While I generally add this when I add my ginger, vinegar etc, you can add it before you dish this up by 1/2 tsp, incorporate and taste it as you go.
This holds up well in the refrigerator. I actually love this dish the next day as a lot of the flavors meld together!