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Harlan Kilstein’s Completely Keto Chicken Fried “Rice”

Course: Main Course
Cuisine: Japanese
Servings: 6
Calories: 241 kcal
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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

  1. In a Wok heated to medium-high setting add olive oil, chicken cubes garlic powder and paprika
  2. For about 5-7 minutes toss and stir around with a spatula or large wooden spoon
  3. Change setting to medium low and continue to cook for 3-5 more minutes stirring occasionally
  4. 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
  5. In the wok add small pieces of scallions, carrot, and string beans for about 2-3 minutes while stirring
  6. Remove from wok and set aside with chicken cubes
  7. Place cauliflower rice in wok with minced garlic on medium-low and stir for about 2-4 minutes until lightly browned
  8. Remove and set aside with the chicken and veggie mixture
  9. Add beaten eggs to wok and scramble up for 2 minutes
  10. Add the remaining ingredients that were set aside back into the wok and stir
  11. Drizzle with coconut aminos, salt and black pepper
  12. Cook for about 2 minutes or so until well combined and chicken is heated