In the heart of San Francisco, a city celebrated for its fusion cuisine and innovative food scene, there was a chef named Lena who ran a small but popular keto-friendly bistro. Lena, always on the lookout for ways to bring classic comfort foods into the keto fold, decided to tackle a beloved dish: chicken fried rice. Inspired by the diverse culinary traditions of the city and the desire to cater to her health-conscious patrons, Lena set out to create a Completely Keto Chicken Fried “Rice.”
Using boneless, skinless chicken breasts as the protein base, Lena infused the dish with a blend of garlic powder and paprika for depth of flavor. She then sautéed finely chopped carrots and string beans, along with scallions and minced garlic, in light olive oil, adding vibrant color and crisp textures to the mix.
The traditional rice was replaced with cauliflower rice, a keto staple, ensuring the dish remained low in carbs without sacrificing the beloved texture of fried rice. Lena stirred in beaten eggs, letting them scramble among the vegetables and chicken, and seasoned the dish with coconut aminos for umami richness, Pink Himalayan Salt, and ground black pepper for the perfect balance of flavors.
Lena’s Completely Keto Chicken Fried “Rice” was an instant hit, offering a guilt-free version of a classic that didn’t compromise on taste or satisfaction. It became a testament to Lena’s culinary ingenuity, proving that with creativity and care, any favorite dish could be reimagined for the keto lifestyle.
Ingredients
- 16 Oz boneless skinless chicken breasts chopped into 1/2 inch cubes
- 4 Tbs Light olive oil
- 1/4 Tsp garlic powder
- 1/4 Tsp paprika
- 1/4 Carrot chopped very small
- 5 String beans sliced into thin pieces
- 5 Scallions cut into small circles
- 4 cloves garlic minced finely
- 3 Extra large eggs beaten
- 4 Cups cauliflower rice
- 3 Tbs Coconut Aminos
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp ground black pepper
Instructions
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In a Wok heated to medium-high setting add olive oil, chicken cubes garlic powder and paprika
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For about 5-7 minutes toss and stir around with a spatula or large wooden spoon
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Change setting to medium low and continue to cook for 3-5 more minutes stirring occasionally
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Remove chicken with a slotted spoon or spatula with holes and leave the juices from chicken in wok and set chicken cubes on the side in a bowl
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In the wok add small pieces of scallions, carrot, and string beans for about 2-3 minutes while stirring
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Remove from wok and set aside with chicken cubes
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Place cauliflower rice in wok with minced garlic on medium-low and stir for about 2-4 minutes until lightly browned
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Remove and set aside with the chicken and veggie mixture
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Add beaten eggs to wok and scramble up for 2 minutes
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Add the remaining ingredients that were set aside back into the wok and stir
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Drizzle with coconut aminos, salt and black pepper
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Cook for about 2 minutes or so until well combined and chicken is heated
