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!
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.