Who says you can’t have your favorite takeout classics on a keto diet? This Easy Chicken Fried ‘Rice’ is here to crush your cravings! We’re swapping out traditional rice for tender cauliflower, but keeping all the savory goodness of crispy bacon, juicy chicken, and perfectly scrambled egg. It’s a one-pan wonder that comes together in under 20 minutes, making it the perfect weeknight dinner. Get ready to be amazed at how delicious and satisfying healthy can be!
Ingredients
• 3 strips bacon, diced (about 3 oz / 85g)
• 2 boneless, skinless chicken thighs, cut into ¾-inch pieces (about 8 oz / 225g)
• ¼ cup diced yellow onion (about ¼ small onion)
• 1 large clove garlic, minced
• 2 cups riced cauliflower, fresh or frozen (about 10 oz / 280g)
• 1 large egg, lightly beaten
• 2 tablespoons sliced green onions, for garnish
Instructions
1. Place a large skillet or wok over medium-high heat. Add the diced bacon and cook, stirring occasionally, until crispy and the fat has rendered, about 4-5 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the delicious drippings in the skillet.
2. Reduce the heat to medium. Add the diced onion to the bacon drippings and sauté until softened and translucent, about 2-3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Increase the heat back to medium-high. Add the chicken thigh pieces to the skillet in a single layer. Cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
4. Add the riced cauliflower to the skillet. Stir-fry for 4-5 minutes until it’s tender-crisp. You don’t want it to get mushy!
5. Push the cauliflower and chicken mixture to one side of the skillet. Pour the beaten egg into the empty space and scramble until just cooked, about 1 minute. Mix the scrambled egg into the rest of the fried rice.
6. Stir in the reserved crispy bacon. Serve immediately, garnished generously with sliced green onions.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 410
• Fat: 28g
• Protein: 32g
• Net Carbs: 7g
Pro Tips
• for Perfect Cauliflower Fried Rice
• Don’t Overcook the Cauliflower: For the best ‘rice’ texture, sauté the cauliflower until it’s just tender-crisp. Overcooking can make it watery and mushy.
• Add a Flavor Boost: For a more authentic fried rice flavor, add 1 tablespoon of tamari (gluten-free soy sauce) or coconut aminos and a teaspoon of sesame oil at the very end with the bacon.
• Use Thighs for Flavor: Chicken thighs stay more tender and juicy than chicken breasts in this recipe, but feel free to substitute if you prefer.
• Meal Prep and Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet for a few minutes to revive the texture.
FAQ
Q: How do I keep the cauliflower rice from getting mushy
A: To prevent mushy cauliflower rice, it’s important not to overcook it. Sauté the riced cauliflower for just 4-5 minutes until it’s tender-crisp, which helps maintain the best ‘rice’ texture.
Q: Can I use chicken breast instead of thighs for this recipe
A: Yes, you can use chicken breast if you prefer. However, the recipe recommends chicken thighs because they stay more tender and juicy during cooking.
Q: What can I add for a more authentic fried rice flavor
A: For a more authentic flavor, the recipe suggests adding 1 tablespoon of tamari (or coconut aminos) and a teaspoon of sesame oil at the end of cooking, when you stir in the crispy bacon.
Q: Is this keto chicken fried rice good for meal prep
A: Absolutely! You can store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat it in a hot skillet for a few minutes to revive the texture.
