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Low Carb Fried Rice with Chicken
This is one of the savory, tasty low carb rice recipes that you can make with ingredients you probably have already in your house. It is based on the standard fried rice recipe you have probably tasted in many Asian restaurants. It is inexpensive to make since all the ingredients are easy to find and plentiful in any local grocery store or market. It will fill you up due to the proteins as well as the other ingredients.
- Calories- 397
- Fiber- 7g
- Protein- 34g
- Carbs- 24g
- Fat- 19g
- Sugar- 6g
- 1 ½ pound chicken thighs. Can substitute with chicken breast, flank steak, or shrimp if you don’t have any chicken handy.
- 1 cup cooked brown rice (to help with the flavor of the cauliflower rice)
- 3 tbsp soy sauce (low sodium is recommended)
- 2 chopped green onions
- 2 lightly beaten eggs
- 1 tbsp minced garlic
- 1 cup peas or edamame
- 1 large head of cauliflower (grated and strained)
- 2 tbsp sesame oil
- 2/3 cup shredded carrots or matchstick carrots
- Red chili garlic sauce for garnish
- Sesame seeds for garnish
How to Make it:
Grate the cauliflower- Cut off the stem and cut the head of cauliflower into 4 chunks, quartering it. Use a cheese grater to grate the cauliflower. Place the grated cauliflower into a cheesecloth and squeeze out the excess moisture, draining it. Set the cauliflower aside in a bowl. Repeat process for each of the 4 quarters of the cauliflower.
Set a skillet or large wok on high heat. Once the skillet is very hot, add some avocado oil and the chicken. Cook the chicken for about 7 to 9 minutes until it is seared on the outside and fully cooked through. Once the chicken is cooked, remove, and set aside.
Reduce the heat to medium on the skillet and wait for it to get a little cooler. Once the temperature has dropped, add the ginger, oil, green onion, and garlic. Cook this mixture for about 2 minutes or until the smell is strong.
Switch the skillet to high heat and add in the brown rice and cauliflower rice you have just grated. Stir ingredients together for 2 minutes.
Move the ingredients aside so there is a circle in the middle of the skillet and pour in the eggs. Scramble the eggs in the circle of the middle of the skillet and chop them up mixing them with the rest of the ingredients in the skillet.
Add in the carrot slivers edamame and soy sauce while stirring. Allow edamame to warm up to the temperature of the other ingredients in the skillet.
Remove the skillet from heat and add your preferred seasoning or extra garnish.
Low Carb Mexican Style Cauliflower Rice
If you are a fan of tasty savory Mexican rice but are watching your carbohydrate intake, this low-carb keto-style cauliflower rice may be just the ticket. It is not difficult to make and does not take too long, either. It finishes up nicely, too, with some tart lime wedges and spicy cilantro leaves as garnish. If you are familiar with cauliflower rice, this should be a quick, simple recipe you can make with ingredients you probably already have laying around the kitchen. The recipe below covers just making the rice itself, but you can add almost anything you want to customize to your liking. Eggs or mushrooms are some favorites to add near the end of the cooking session.
- 37 total calories
- 2g protein
- 8 total grams of carbs
- 5g net carbs
- 0g fat
- 3 grams fiber
- 2 cloves minced garlic
- 1 head cauliflower (grind it to small bits with a medium cheese grater, or you can buy it already riced.)
- ½ white onion diced into a fine consistency
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 can of tomato sauce
- 1 teaspoon cumin
- 1 jalapeno minced and seeds removed
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon of paprika
- ¼ teaspoon of chili powder
- ½ teaspoon of chicken bouillon
- 1 tablespoon lime juice
- 3 tablespoons of cilantro chopped
How to Make it
- Prepare the cauliflower into rice. You can do this in a couple of different ways. You could make it with your blender which is the easiest way but requires the most clean-up, you can use a cheese grater which is a little slower but has less clean-up, or you can buy the cauliflower already riced. To use the blender, just put 2 cups of water and half a head of cauliflower in the blender and use chop or mix for 30 seconds or so. Drain and you are done. To use the cheese grater, just quarter the cauliflower and grind the cauliflower quarters on the medium to the small side of the grater until done.
- Heat up a medium skillet over medium heat.
- Add the oil to the hot skillet. Olive oil is the best, but this can be substituted with almost any other oil if you prefer.
- Sauté the jalapeno and garlic until the smell is strong.
- Add the onion and sauté until it is see-through.
- Put in the tomato sauce, paprika, salt, bouillon, and cumin and stir in.
- Add the cauliflower rice to the skillet and stir constantly until the mix is evenly mixed with all the ingredients evenly distributed.
- Stir occasionally while the ingredients continue to cook. Keep cooking until the cauliflower becomes dry and fluffy with the moisture gone.
- Remove from the heat and stir in cilantro and lime juice.
This rice can be a great side to almost any dish, or you can add some scrambled egg or diced chicken, or even tofu or any other protein to make it more of a full dish on its own. It goes especially well with tacos or any other Mexican dish.
Tasty Mushroom & Spinach Low Carb Cauliflower Rice
This is quite a delicious recipe, especially if you are a fan of mushrooms. Like most cauliflower rice recipes, it is extremely simple to make and does not take very long. It is more filling than many other cauliflower rice recipes due to the addition of spinach and mushrooms. It is best paired with a protein like fish or chicken, or even tofu, but it can also be filling enough on its own if you add a decent side salad. If you are not a fan of mushrooms, you can simply substitute them in this recipe with asparagus or broccoli. It will still be delicious even without mushrooms, but it is definitely better with mushrooms! This recipe is for 2 people, so if you need to make it for more than 2, you can just double the ingredients and it should work out perfectly.
- 2 cups of spinach (fresh organic spinach is the best but bagged pre-washed spinach will be just fine too as long as it is still fresh and not all wilted).
- 3 cups of sliced mushrooms- don’t slice them too thin or they will not taste as good. Try to slice your mushrooms to 4 or 5 slices per mushroom so they are not quite thin but not too thick either.
- 10oz of frozen riced cauliflower- you can also make your own if you have the time. The frozen riced cauliflower is a convenient way to save about 10 minutes of time while you are cooking.
- 1 tablespoon soy sauce
- 2 minced garlic cloves- This is best with fresh cloves that you mince yourself, but if you are in a hurry, you can find pre-minced garlic for a little more money.
- ½ cup of chopped onion- you can use white or red onions depending on your personal preference.
- 3 tablespoons of olive oil
- Soy sauce to your preference
How to Make it
- Prepare the cauliflower rice- If you have the frozen kind, you will need to be careful not to let it get too soggy, which is a common problem with this format. The problem happens when you leave it in the heat for too long. To avoid this, cook it in some olive oil in a skillet on medium heat for just about three minutes. Don’t use too much oil, just a dash should do the trick. If decided to use your own cauliflower rice, you will need to grind it up either with a cheese grater or use the blender as described above in the previous recipe.
- Add in the mushrooms and stir in, sauté until the mushrooms are tender and fully cooked. You will be able to smell them when they are ready.
- Stir in the minced garlic. Stir into the riced cauliflower and mushroom mix until it is evenly distributed, and you begin to smell the garlic.
- Add in the cauliflower rice and the soy sauce. Stir in until the cauliflower rice has fully absorbed the soy sauce.
- Add the spinach on top and stir the entire mixture until the spinach becomes soft and wilted.
- Serve- You can have it as the main dish if you add a side salad, or it can be a tasty side dish to fish or chicken as the main protein. Tofu is also a good protein, provided it is flavored correctly.
Low Carb Keto Parmesan Garlic Cauliflower Rice
Garlic and cheese are two of the best ingredients in any dish. Everyone loves cheese and almost everyone loves garlic. This dish is garlicky, and quite cheesy as well. Combining the garlic and parmesan cheese with cauliflower rice makes for a detailed and complex taste and texture. The dish looks appealing when it is ready with a mix of colors.
The small green flecks along with the yellowish beige brown cauliflower rice are topped with fresh pepper. It is a filling side dish that will go with just about any main dish you can think of. Because it is garlicky and cheesy the most common main dish would be an Italian dish like sausage and peppers or stuffed green peppers. It can also be a main dish if you add a main protein to the mix.
This dish is one of the easiest to make on this list of recipes, taking only a few steps and less than 20 minutes from start to finish.
- 2 tablespoons minced garlic- freshly minced garlic is the best, but store-bought minced garlic will be fine in a pinch.
- 1 head cauliflower cut into rice-sized pieces. You can use the premade frozen stuff or make your own. Making your own is preferred because it will be fresher and ultimately taste better and be fluffier and not as soggy.
- 3 tablespoons butter- This is a lot of butter, but it really adds to the flavor. It adds a bit of fat to the recipe, but it is worth it for the taste.
- ¼ cup grated parmesan cheese. It is much better if you use freshly grated cheese, but the bagged kind is fine if you don’t have the time to grate it yourself. Do not use the powdered kind that comes in the tall green cardboard sleeve, this is just salty fake cheese dust.
- Fresh ground black pepper to taste- you can use as much as you like just be careful since it can overpower the garlic if you use too much.
- Kosher salt, sprinkle into your personal preference.
How to Make it
- In a non-stick large skillet, combine all the ingredients minus the cheese, pepper, and salt. Put the skillet on medium-high heat.
- Stir frequently and mix until all the ingredients are well distributed in the pan. This step should take about 7 or 8 minutes.
- Add in the parmesan cheese and taste the mix adding more if needed.
- Add the pepper and salt to your personal preference.
- Cook for another 3 minutes stirring here and there to combine the cheese and salt & pepper evenly.
- Remove from the heat and serve.
This is a bit of a spicy dish, so if you don’t like spicy food very much, you can use less garlic and pepper in the recipe. It goes well with any other main course, adding some garlicky goodness to anything.
Low Carb Spam Fried Rice with Cauliflower Rice
This dish has its roots in Hawaii, which is famous for its love of spam. This is a low-carb and keto-friendly recipe that will fill you up and uses ingredients you already have in your home pantry or cupboard. It is as easy to cook as making a stir fry, only it fills you up more and tastes even better. This can be the main dish easily because it has spam in it already which is a canned ham and a good source of protein.
It has an interesting and fulfilling texture and taste, as Asian fried rice does. It would be excellent if you wanted to add egg as well for an extra boost of protein and calories. As it is with just the spam, it is quite filling. Because the ingredients are so basic, you can customize this dish with so many different ingredients, have fun with it.
- One can of spam
- ½ stalk of green onions
- 1 tablespoon sesame oil
- 1/8 whole onion- you can use red or white
- 2 cups cauliflower rice
- 1/8 tablespoon black pepper
- 1/8 tablespoon salt
How to Make it
- Gather all the ingredients together on a flat countertop or kitchen area
- Dice the green onions into very small pieces and set them aside. A large sharp knife and a wood cutting board will make this job easier.
- Dice the spam into ¼” cubes and set aside for later. You can use larger cubes if you prefer, it will just be a little more difficult to brown it evenly with bigger cubes.
- In a large non-stick frying pan add the sesame oil to high heat. When the oil barely begins to smoke add the diced spam and cook for about 3 minutes until golden brown on the edges of the spam. The start of the oil smoking signals it is at the exact right temperature. Move the spam to a bowl and set it aside.
- In the same pan, add 1 tablespoon of sesame oil on high heat. Again, when the oil just starts to smoke, add in the cauliflower rice and the onion as well. Stir frequently for about 3 minutes or until the rice reaches the fluffy nonwilted texture you prefer.
- Add in the spam, black pepper, and salt to the mix and stir consistently for about another minute.
- Add in the green onions and quickly stir a few times.
- Garnish with some parsley or whatever you have on hand. You could get creative and add some sliced pineapple for a sweet and sour flavor dimension.
- Add to a serving bowl and serve while hot. This dish is great as leftovers, reheating in the microwave is fine, just don’t overheat it or the cauliflower rice will get too soggy.