This Keto Fried Rice is totally delicious with our Japanese Shrimp Sauce! The perfect low-carb takeout inspired recipe!
So this post is actually a 2 for 1 kind of deal, you’ll find both recipes, Keto Fried Rice and Keto Shrimp Sauce (both 5-ingredients) below, and just to be completely open and honest – when I say I “drizzled a little” shrimp sauce on top, smothered may have been a more fitting description.
I love to serve some chicken thighs marinated in tamari and swerve right on top but feel free to pair this with your favorite Asian inspired protein, or just have it by itself. It’s delicious either way. My favorite part of this recipe (and every fried rice recipe for that matter) is the egg.
Back in my college days, I was known to make fried rice omelets with leftover fried rice from the Japanese place across from campus. That recipe is in no way shape or form keto, but just FYI it is an extraordinarily effective hangover cure.
Want to make this Keto Fried Rice your own? Read below for ways to change it up!
How to customize your Keto Fried Rice:
- add in protein! Shrimp, Steak, Chicken, or even Scallops are delicious!
- switch up the vegetables – broccoli, water chestnuts, green beans, onion, ginger are all great!
Can this be a side dish?
Yes! Serve smaller portions along with your entree. Try this Keto Mongolian Beef and Broccoli!
How to store:
We love to freeze this Keto Fried Rice in individual containers, it makes a last-minute meal super simple. To reheat simply dump the frozen rice into your skillet with a touch of oil, reheat until it’s crispy and fluffy.
Keto Fried Rice
- 3 tablespoons avocado oil
- 12 ounces cauliflower rice
- 1/2 cup frozen peas and carrots
- 1 large egg
- 2 tablespoons tamari
- 2 green onions thinly sliced
- Salt to taste
Japanese Shrimp Sauce (optional)
- 1/4 cup mayonnaise
- 1/2 tablespoon unsalted butter
- 1 teaspoon ketchup
- 1/4 teaspoon granulated swerve
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- Salt to taste
- water to thin
- For the shrimp sauce: mix together all of the ingredients in a small jar and refrigerate until ready to use.
- For the fried rice – heat the oil in an 10.5″ cast iron skillet over medium high heat. Add the cauliflower rice to the skillet and cook about 5 minutes stirring occasionally until it starts to crisp.
- Add in the peas and carrots, move the rice to the side of the skillet and crack in the egg on the other. Scramble quickly then mix with the cauliflower rice.
- Add the tamari, green onion – cook just until hot and season with salt to taste. Serve with shrimp sauce if desired.
The nutritional info below is for the fried rice ONLY. The nutritional information for the shrimp sauce is as follows: SHRIMP SAUCE: serves: 2 carbs: 0.4 net carbs: 0.3 fat: 15.4 protein: 0.3 calories : 138