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.
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 your keto chicken fried rice from heat and top with additional green onion, if desired, and serve immediately.
Notes
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.