Keto Chicken Fried Rice is a flavorful, low-carb, better-than-takeout version of the classic Chinese comfort food dish. Everyone in your family will love this! Ready in only 25 minutes.
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This recipe comes with a warning. The warning is: beware of making this recipe because once you do, you will be asked to make it again and again and again. Ketoers, non-ketoers, kids, friends, family, coworkers… everyone will be asking you to make that “keto / low carb / low calorie / healthy / delicious Chicken Fried Rice recipe.” Guard your servings carefully because you may find a forkful or two missing if you turn away for a minute… or worse yet, you may find tomorrow’s lunch portion mysteriously missing from the fridge.
Why You’ll Love This Keto Chicken Fried Rice Recipe
- It’s a breeze to make so you can easily make another batch (or three) to keep up with all of your fan mail requests.
- This dish is perfect for dinner, lunch, and meal prep.
- It’s ready in only 25 minutes. (Yeah!)
- Each serving contains a mere 2.8g net carbs.
Ingredients Needed to Make Keto Chicken Fried Rice
Ingredient quantities are located in the recipe card at the end of the post.
Here is what you’ll need to make this tasty low carb Chicken Fried Rice:
- Unsalted butter
- Boneless, skinless chicken breasts
- Frozen riced cauliflower
- Frozen peas and carrots mixture
- Green onion
- Fresh ginger
- Garlic powder
- Crushed red pepper flakes
- Tamari (gluten-free soy sauce) or coconut aminos (FYI, using coconut aminos will add an extra 1.5g net carbs per serving of this dish (see section below re: tamari vs. coconut aminos)
- Toasted sesame oil
- Salt and pepper
- Swerve or erythritol (optional; only if you like a hint of sweetness in your Chicken Fried Rice)
How to Make Keto Chicken Fried Rice
This is just a quick overview of how to make keto-friendly Chicken Fried Rice. For the recipe in detail, scroll to the recipe card at the end of the post.
This recipe is made in four (quick n’ easy!) phases. First, scramble the eggs and set aside.
Second, cook the chicken and seasonings and set aside.
Third, cook the veggies and seasonings.
Fourth, put everything back in the pan with the final seasonings.
The result is this! 😍
What’s the Difference Between Tamari and Coconut Aminos?
Tamari is a gluten-free (no wheat) soy sauce that is made entirely from soy. According to SAN-J, a popular brand, tamari has a “richer, milder, [and] more complex taste” than you would find in traditional soy sauce. It contains 1g net carbs per tablespoon.
Coconut aminos, in contrast, are free of both gluten and soy. Coconut aminos are made from the fermented sap of the coconut blossom and, while it tastes soy sauce-ish, it isn’t as salty and has a sweeter flavor. Coconut aminos have 3g net carbs per tablespoon (Coconut Secret brand).
Tamari is lower in carbs than coconut aminos; using coconut aminos will add an extra 1.5g net carbs per serving of this dish if you use a full 3 tbsp coconut aminos. Nutrition facts have been calculated based on the usage of tamari. I admit I love the sweetness of coconut aminos, so I often find myself making this dish with 2 tbsp tamari + 1 tbsp coconut aminos, and then I add a little Swerve or erythritol for a bit more sweetness. (Not a lot of Chicken Fried Rice recipes contain sugar/sugar substitutes… maybe I’m just weird. 🙂 )
Nutrition Facts for Keto Chicken Fried Rice
- 324 calories
- 19g fat
- 32g protein
- 2.8g net carbs
This is calculated using tamari, not coconut aminos (which are higher in carbs).
More Keto Dinner Recipes You May Enjoy
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Keto Chicken Fried Rice
- 3 tbsp unsalted butter divided
- 2 large eggs lightly beaten
- Sea salt and black pepper to taste
- 1 lb boneless, skinless chicken breast, cut into 1/2" pieces
- 2 cups frozen riced cauliflower
- 1/4 cup frozen peas and carrots mixture
- 1 large green onion sliced
- 1 tsp fresh ginger finely minced
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes or to taste
- 1-2 tsp Swerve or erythritol optional
- 3 tbsp tamari or coconut aminos
- 2 tbsp toasted sesame oil
- Heat 1 tbsp butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and pepper to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
- Add 1 tbsp butter, diced chicken breasts, and half of the ginger, half of the garlic powder, and half of the red pepper flakes to the hot wok or skillet. Season with salt and pepper to taste. Cook for 4-6 minutes, stirring frequently until the chicken is cooked through. Transfer chicken to a plate and set aside.
- Again add 1 tbsp butter to the hot wok or skillet, plus the frozen cauliflower, peas and carrots, green onions, Swerve or erythritol (optional), and remaining ginger, garlic powder, and red pepper flakes. Season with salt and pepper to taste. Cook, stirring frequently until the frozen veggies are heated through and tender, approximately 3-5 minutes.
- Finally, to the cooked vegetable mixture, add tamari (or coconut aminos), sesame oil, cooked eggs, and cooked chicken. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately.
- If you don't like a lot of heat, reduce or eliminate the crushed red pepper flakes. If you love heat, maintain or increase the called-for amount.
- Tamari is lower in carbs than coconut aminos; using coconut aminos will add an extra 1.5g net carbs per serving of this dish if you use a full 3 tbsp coconut aminos (Coconut Secret brand). Nutrition facts have been calculated based on the usage of tamari.
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.