Assemble the ingredients.
If you’re going to add an egg to your keto fried rice, cook one scrambled egg ahead of time and set it aside.
Chop/cut/dice the baby carrot, red pepper, ginger, onion, and garlic according to your preference. Set them aside.
Open a pack (200g) of shirataki rice, transfer it to a microwave-safe bowl, and microwave it for 1 minute. Then set aside.
Preheat your pan over medium heat. Add a tablespoon of oil or butter. Coconut oil and red palm oil are good choices for sautéing and frying.
Add the vegetables to the pan and saute for 2-5 minutes.
Add the shirataki rice to the pan. Using a spatula, mix the rice with the veggies evenly and let it cook for 5 minutes.
Add the coconut aminos or soy sauce. You can also add a few drops of fish sauce (as an optional step) to boost the savory flavor of your keto fried rice. Mix the sauce with the rest of the veggies and rice.
Add your cooked scrambled egg (optional). Break it apart using the spatula while mixing it with the rest of the veggies and rice.
Transfer your keto fried rice to a bowl, top it with chopped scallions, and serve hot!