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keto fried rice featured

East Keto Fried Rice

Tiffany Joy Yamut, RN
Instead of white rice, we’ve used shirataki or konjac rice that’s low-carb and high-fiber.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Chinese
Servings 2
Calories 92.5 kcal

Ingredients
  

  • 200 grams shirataki konjac rice
  • 1 baby carrot (chopped)
  • 1/2 small red pepper (chopped)
  • 1/2 small ginger (chopped)
  • 1/2 small onion (chopped)
  • 2 cloves garlic
  • 3 tbsp coconut aminos
  • butter (optional)
  • egg (optional)
  • scallions

Instructions
 

  • 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!

Notes

Nutrition info (per serving): 1 serving = 1/2 cup rice.
  • Net carbs: 11.11g
  • Fat: 0.07g
  • Protein: 0.87g
  • Sodium: 178.5mg
Keyword keto fried rice