About
This low carb take on egg fried rice combines keto friendly vegetables with riced cauliflower to recreate this classic dish.
This recipe provides 4 portions, perfect to accompany a stir fry, or 2 portions to serve on its own as a lunch.
Ingredients
- 3 medium egg
- 2 cup cauliflower rice
- 2 tablespoon coconut oil
- 1 tbsp, chopped shallots
- 1 ounce green beans
- 1 ½ ounce zucchini
- 1 ounce broccoli
- ¼ teaspoon salt
- â…› teaspoon black pepper
Instructions
- Finely dice the shallot. Dice the zucchini, broccoli and green beans into one inch pieces and set aside.
- Add the cauliflower rice to a large pan with 1 tablespoon of water over a low/ medium heat and fry gently for 2-3 minutes. Remove and reserve to one side.
- Heat one tablespoon of coconut oil in the pan and add the diced green beans, broccoli, shallot and zucchini. Fry gently for 3-4 minutes until tender.
- While the vegetables are cooking, beat the eggs together and season with salt and pepper.
- Add the cauliflower rice back to the pan with the vegetables. Season generously and stir well to combine.
- Make a well in the center of the vegetables and add the remaining coconut oil to heat up. Pour the beaten egg into the well and leave to settle for a minute to start cooking.
- As the egg starts to cook, break it apart with a wooden spatula, mixing into the fried vegetables to combine until completely cooked through.
- Serve as it is or drizzle with soy sauce.
Nutrition Facts
- Servings: 4
- Calories: 134.0kcal (per serving)
- Fat: 10.5g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 6.3g (per serving)
