Low-Carb Fried Rice Recipe
When it's on the plate, in a bowl, under a nice piece of chicken, it looks and tastes just like any other fried rice recipe. I've even made it for friends, who were none the wiser. If you like fried rice, and you look forward to it at your local Chinese or Japanese take-out joint ... you will not be disappointed!
This is one of those low carb, low glycemic miracles of flavor and texture. The "rice" used is "Cauli-Rice", or Miracle Rice (or a blend, which I'm prone to doing). A standard fried rice, is usually a lot of rice with a small amount of "stuff" in it. In this recipe, there's a much higher "stuff" to "rice" ratio. I assure you that it doesn't diminish the quality, whatsoever!
This is a fairly basic version, but it's common for me to add MORE stuff to it, when I make it. Consider this recipe as a base. I'll often add zucchini, mushrooms, bean sprouts, green beans, onions, etc. You can also obviously add shrimp, Chinese BBQ pork, chicken, beef ... duck ... lap cheong ... whatever!
(On a personal note ... I have to confess that this is one of those that really gives me some portion control issues. I think it's just the deep fondness I have for the real thing, but ... this is difficult to eat just a small amount of ... I tend to want my bowl to be bottomless.)
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This is one of those low carb, low glycemic miracles of flavor and texture. The "rice" used is "Cauli-Rice", or Miracle Rice (or a blend, which I'm prone to doing). A standard fried rice, is usually a lot of rice with a small amount of "stuff" in it. In this recipe, there's a much higher "stuff" to "rice" ratio. I assure you that it doesn't diminish the quality, whatsoever!
This is a fairly basic version, but it's common for me to add MORE stuff to it, when I make it. Consider this recipe as a base. I'll often add zucchini, mushrooms, bean sprouts, green beans, onions, etc. You can also obviously add shrimp, Chinese BBQ pork, chicken, beef ... duck ... lap cheong ... whatever!
(On a personal note ... I have to confess that this is one of those that really gives me some portion control issues. I think it's just the deep fondness I have for the real thing, but ... this is difficult to eat just a small amount of ... I tend to want my bowl to be bottomless.)
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Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 Servings
Calories: 291.67kcal
Ingredients
- 2 tbsp toasted sesame oil
- 4 whole green onions (scallions) cut into thin rings
- 1 tbsp fresh ginger minced
- 2 each garlic clove minced
- 1/2 lb ham diced
- 1/2 cup frozen peas and carrots
- 4 large whole eggs beaten
- 2 cup cauli-rice
- 1/4 cup soy sauce
- 4 tsp sesame seeds toasted
- salt and pepper to taste
Instructions
- Pre-heat a wok, or a large non-stick pan.
- Set aside a small amount of the sliced green onions, to be used as a garnish, later.
- Add sesame oil to the pan. Immediately add the ginger, garlic and green onions. Stir quickly, not allowing these ingredients to burn (it's a hot pan and these 3 ingredients are chopped very small. They will burn quickly). Sauté for about 1 minute, or until the garlic shows signs of turning brown (caramelizing).
- Add the ham, peas and carrots. Sauté this mixture, for a further 2 minutes.
- Pour the beaten eggs evenly around the pan.
- With a wooden spoon, or a rubber spatula, cut and turn the eggs and veggies, for about 1 minute. Eggs should be lightly cooked, but not dry.
- Add the "rice" and soy sauce to the mixture. Continue cooking and stirring, until mixed evenly and heated through. Season with salt and pepper.
- Garnish with toasted sesame seeds and fresh sliced green onions. Serve.
Nutrition
Serving: 4g | Calories: 291.67kcal | Carbohydrates: 11.4875g | Protein: 21.9225g | Fat: 18.5925g | Fiber: 3.415g