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    Home » Low Carb » Keto Fried Rice

    Keto Fried Rice

    Whitney Bond Posted Sep 8, 2021 This post may contain affiliate links.

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    fried rice in bowl with wood chopsticks on the side
    fried rice in bowl topped with diced green onions
    collage of images showing how to make keto fried rice
    fried rice in bowl topped with diced green onions

    Ditch the white rice and make keto fried rice with konjac rice noodles or cauliflower rice. Keep the flavor you know and love in this Chinese dish with 75% less carbs! This recipe is easy to make in 15 minutes and contains just 10 net carbs per serving.

    This recipe is vegetarian, but feel free to add chicken, pork or shrimp for added protein.

    fried rice in bowl with chopsticks on the side

    There's nothing better than sitting down on the couch and digging into a big bowl of fried rice. Unfortunately that big bowl of rice is also loaded with carbs, calories and fat.

    Luckily, I've found the perfect solution to make low-carb, low-calorie fried rice, perfect for those on a keto diet! That solution is konjac rice noodles.

    These rice noodles are fat free, contain ZERO net carbs and only 5 calories per serving! Made from the root of the konjac plant, these noodles are made up of water and fiber, which is what keeps them low in calories and carbs.

    They come in different shapes and sizes, from spaghetti noodles, to fettuccine, to the rice shaped noodles used to make this fried rice. While they won't give you the exact same texture as traditional rice, they are closer in texture than cauliflower rice.

    That being said, if you're not as concerned about texture and you want to skip the konjac rice, you can use cauliflower rice in it's place. The recipe is made the same way with either type of rice. It's easy to make in 15 minutes and guaranteed to become a household staple!

    Jump to:
    • Ingredients you'll need
    • Step by step instructions
    • Tips and tricks
    • Ways to add protein
    • More low carb recipes to try
    • Recipe
    ingredients for keto fried rice

    Ingredients you'll need

    • Konjac rice noodles - for this recipe, I like to use konjac rice noodles, these are also known as shirataki noodles. This link will take you to a world of knowledge about the noodles. You can find the konjac rice noodles that you see pictured throughout this post on Amazon.
      • Alternatively, you can use riced cauliflower to make this recipe. It's easily found refrigerated in the produce section of most grocery stores, or frozen in the freezer section near the other vegetables. You can also make your own cauliflower rice at home. Click the link above for 4 easy ways to make it, using a food processor, blender, box grater or knife.
    • Coconut oil - olive oil or avocado oil will also work for this recipe.
    • Frozen carrots and peas
    • Onion
    • Garlic
    • Eggs
    • Coconut aminos - read this post to learn all about coconut aminos. They're basically soy sauce's low sodium, soy-free, gluten-free cousin!
    • Sriracha
    • Toasted sesame oil - make sure that the sesame oil is toasted, as this is a finishing oil for flavor, not used for cooking purposes.
    • Green onions
    collage of images showing how to make keto fried rice

    Step by step instructions

    1. If using konjac rice, drain and rinse the rice in a fine mesh strainer. Heat oil in a large skillet, or wok, over medium-high heat. Add the konjac rice, or cauliflower rice, and cook for 4-5 minutes.
    2. Move the rice to one side of the skillet and add the carrots, peas, onions and garlic to the other side of the skillet. Cook for 4-5 minutes.
    3. Move the rice and vegetables to one side of the skillet and add two whisked eggs to the other side of the skillet. Scramble the eggs, using a spatula.
    4. Once the eggs are cooked and scrambled, combine them with the rice and vegetables. Add the coconut aminos, sriracha and toasted sesame oil, then toss to combine everything.

    Remove the fried rice from the heat and serve, topped with diced green onions.

    fried rice in bowl topped with diced green onions

    Tips and tricks

    • This recipe can easily be made vegan by omitting the eggs. You can replace the eggs with scrambled tofu or extra vegetables, if you'd like.
    • This recipe does get a nice kick of spice from the sriracha. If you'd like less spice, reduce the sriracha from one tablespoon, down to one teaspoon. For no spice, eliminate the sriracha.
    • Make sure the pan is hot enough. Fried rice is meant to be cooked in a hot skillet, that's how it gets it's delicious texture and comes together in just 15 minutes! Make sure the skillet is heated on the stove over medium-high heat before starting the recipe.
    • Make sure to drain and rinse the konjac rice before using it in this recipe. The konjac rice will have a slightly fishy odor when you remove it from the package. This is from the root of the konjac plant and is totally normal. Once you drain and rinse the rice, the smell will disappear.
    • Konjac rice noodles can be hard to find in stores right now, but are easily found online. These are the konjac rice noodles that I ordered on Amazon and used in this recipe.
    • Leftover fried rice can be stored in the refrigerator for up to 4 days. To reheat the rice, microwave it for 2 minutes, or heat it up in a hot skillet on the stove for 4-5 minutes.
    • If making this recipe with cauliflower rice, instead of konjac rice, add 15 calories per serving and 2 net carbs per serving.

    Ways to add protein

    This keto fried rice recipe is vegetarian, but you can easily add chicken, pork or shrimp for extra protein.

    • Chicken - to make chicken fried rice, use one of these three methods. Add shredded, cooked chicken to the rice, cook the chicken in the dish or pair it with another Chinese chicken recipe.
      • If adding already cooked chicken, add 1 cup of shredded chicken after the eggs are cooked into the dish, but before adding the sauces.
      • If cooking the chicken in the dish, add ½ pound diced chicken breasts to the skillet with oil before adding the rice. Season with salt and pepper and cook for 3-4 minutes. Remove the chicken from the skillet and add the rice. Continue with the recipe as instructed, then add the chicken back with the vegetables.
      • You can also pair the fried rice with this Gluten Free Orange Chicken or this Gluten Free General Tso's Chicken.
    • Pork - to make pork fried rice, add ½ pound ground pork, thinly sliced pork loin or diced pork tenderloin to the skillet with oil before adding the rice. Season with salt and pepper and cook for 5-7 minutes. Remove the pork from the skillet and add the rice. Continue with the recipe as instructed, then add the pork back after the vegetables have cooked in the skillet, but before adding the eggs.
    • Shrimp - add ½ pound peeled, deveined medium-size shrimp to the skillet after the vegetables have cooked. Cook the shrimp for 1-2 minutes per side, then move them to the side with the rice and vegetables. Complete the recipe as instructed.

    You can also add cooked, chopped bacon, spam, steak or tofu for added protein.

    fried rice in white bowl with brown chopsticks on the side

    More low carb recipes to try

    Don't stop at fried rice, fill your entire menu for the week with delicious low carb meals!

    • Keto Pad Thai
    • Low Carb Fish Taco Bowls
    • Buffalo Tofu Salad
    • Chicken Shawarma Salad
    • Keto Buffalo Chicken Bowls
    • Low Carb Vegan Fajita Bowl

    Recipe

    fried rice in white bowl with chopsticks on the side
    Print Recipe Pin Recipe
    5 from 1 vote

    Keto Fried Rice

    Ditch the white rice and make keto fried rice with konjac rice noodles or cauliflower rice. Keep the flavor you know and love in this classic Chinese dish with 75% less carbs!
    Course Main Course
    Cuisine Chinese
    Cook Time 15 minutes
    Total Time 15 minutes
    Servings 2 people
    Calories 205kcal
    Author Whitney Bond

    Ingredients

    • 1 tablespoon coconut oil
    • 12 ounces konjac rice noodles or cauliflower rice
    • ½ cup frozen peas and carrots
    • ½ cup onion diced
    • 2 cloves garlic minced
    • 2 large eggs whisked
    • 2 tablespoons coconut aminos
    • 1 tablespoon sriracha
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons green onions chopped

    Instructions

    • Heat the coconut oil in a large skillet or wok over medium-high heat.
    • Add the konjac rice noodles or cauliflower rice, cook 4-5 minutes.
    • Add the carrots and peas, onions and garlic, cook for 4-5 minutes.
    • Move the vegetables to one side of the pan and add the whisked eggs in the other side.
    • Scramble the eggs, then combine with the vegetables.
    • Add the coconut aminos, sriracha and sesame oil, toss to combine everything.
    • Remove from the heat and top with the diced green onions.

    Notes

    • Konjac rice noodles - for this recipe, I like to use konjac rice noodles, these are also known as shirataki noodles. This link will take you to a world of knowledge about the noodles. You can find the konjac rice noodles that you see pictured throughout this post on Amazon.
      • Make sure to drain and rinse the konjac rice before using it in this recipe. The konjac rice will have a slightly fishy odor when you remove it from the package. This is from the root of the konjac plant and is totally normal. Once you drain and rinse the rice, the smell will disappear.
    • Cauliflower rice - You can also use riced cauliflower to make this recipe. Prepared cauliflower rice is easily found refrigerated in the produce section of most grocery stores, or frozen in the freezer section near the other vegetables. You can also use a box grater or food processor to make your own cauliflower rice at home.
    • Make it vegan - This recipe can easily be made vegan by omitting the eggs. You can replace the eggs with scrambled tofu or extra vegetables, if you'd like.
    • Spice level - This recipe does get a nice kick of spice from the sriracha. If you'd like less spice, reduce the sriracha from one tablespoon, down to one teaspoon. For no spice, eliminate the sriracha.
    • Leftovers - Leftover fried rice can be stored in the refrigerator for up to 4 days.To reheat the rice, microwave it for 2 minutes, or heat it up in a hot skillet on the stove for 4-5 minutes.
    • Nutritional information - If making this recipe with cauliflower rice, instead of konjac rice, add 15 calories per serving and 2 net carbs per serving.
     

    Nutrition

    Calories: 205kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 634mg | Potassium: 252mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3633mg | Vitamin C: 14mg | Calcium: 223mg | Iron: 3mg
    Made this recipe & loved it?Mention @BowlsAreTheNewPlates or tag #BowlsNotPlates on Instagram!
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    Filed Under: Chinese, Dairy Free, Low Calorie, Low Carb, Main Course, Quick & Easy, Recipes, Vegetarian

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