Easy Keto Fried Rice Recipe
This delicious keto fried rice is a super simple delicious side or base for your favorite protein!
Servings: 4
Equipment
Ingredients
- 2 tbsp avocado oil
- 1 large shallot diced
- 2 cups diced broccoli stems remove woody bottom bit, use anything but the bright green leafy tops - save for another recipe*
- 2 cups diced cauliflower stems remove woody bottom bit, use anything but the bright green leafy tops - save for another recipe*
- 2 carrots peeled and diced*
- 2 stalks celery diced*
- 2 cloves garlic diced
- ½ cup pumpkin seeds
- 1 tsp fresh cracked pepper
- ¼ cup garlic coconut aminos
Instructions
- In a large pan on medium high heat, add oil to pan and heat to shimmery, about 1 minute.
- Add diced shallots and stir occasionally to brown and soften, about 2 minutes.
- Stir in diced broccoli and cauliflower stems, carrot, and celery.
- Season with pepper (do not add salt as coconut aminos can be very salty naturally) and toss.
- Cook, stirring occasionally, on medium high until vegetables have softened and become aromatic, about 5 minutes.
- Stir in coconut aminos, toss well to evenly coat vegetables in sauce.
- If adding eggs, crack two eggs in a small bowl and whisk vigorously to combine well. Drizzle eggs over dish, tossing as you slowly drizzle in eggs, to make "ribbons" instead of clumps of cooked egg.
- Remove from heat and garnish with parsley, sesame seeds, or diced peanuts if desired.
- Serve immediately.
Notes
*You can swap out diced vegetables for one 16 oz bag cauliflower hash, vegi rice, broccoli rice - prepped uncooked diced cauliflower and broccoli stems
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 98mg | Fiber: 7g | Sugar: 5g
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