Chinese Fried Rice

Our keto version of a classic Chinese take-away dish.
Obviously we are using cauliflower rice instead of the real thing;  However, with a few simple tips and tricks, we can get it almost indistinguishable from the real deal.
This fried rice recipe is a great side dish to pair with any Asian main course (which we have several classic recipes coming soon), but in all honesty, my family love eating it as a stand alone dish.
Here we’ve used shrimp as the main protein in the dish, but if you’re not a fan of seafood, you could just as easily use chicken or pork.

TIP #1:  In most cases, fresh is always better, but in making the fried cauliflower rice, we have found that using frozen cauliflower has a far better texture, and has a more neutral flavor than using fresh cauliflower that is riced.  The brand that we have the most success with is Green Giant frozen cauliflower rice.  We have got the timing down to a fine art on hitting the sweet spot for our recipes.  Now every brand is different, and of course, every microwave is different, so we always recommend to experiment a little and find that sweet spot on your brand of rice and microwave.

TIP  #2:  A good carbon steel wok is a necessity for cooking Asian recipes.  Wok’s are able to get to a higher temperature than most cooking vessels, and once seasoned properly, also impart a wonderful flavor to the food.  This is often called “WOK HEI”  which means “breath of the wok”.

TIP  #3:  Never use olive oil in Asian Food.  It is far too strong a tasting oil to use in this style of cuisine.  Our preferred oils are bacon fat/grease, manteca, lard, and coconut oil.

INGREDIENTS:

•    A  2.5 pound bag of frozen cauliflower rice (we recommend Green Giant)
  
• 5     strips/rashers of bacon, diced
• 1/2  onion largely diced (to avoid burning)
• 4     eggs
• 1.5   cups of bean sprouts (fresh, not canned)
• 1/4 cup of green onion/scallions, chopped (using the green and a little white)
• 1/4 cup of coconut aminos or soy sauce (if it doesn’t offend your keto)
• Shrimp or protein of your choice

INSTRUCTIONS:

MAKING THE OMELETTES –

Crack ONE EGG into a cup and lightly beat it.
Heat a non stick skillet over medium heat, and drizzle a tiny dash of keto approved oil (we like bacon grease).  When hot, add your beaten egg to the skillet, and swirl it around until it evenly distributes the egg.  Once set, flip it, and let the the other side set, then set aside thin omelette to a plate.  Then proceed with eggs 2,3 & 4.
DO NOT STRESS, if the omelettes don’t look pretty, they are going to be set aside to cool and then chopped up.  Once cooled, dice up and set aside.

MAKING THE RICE:

Place the bag of frozen rice into the microwave and steam for 18 minutes.
Like we said, every brand and every microwave is different, so start checking your rice for desired texture at around 15 minutes.  We are looking for a rice like texture, not too al dente and definitely not mushy, because we still need to cook it a little more in the wok.
TIP  #4:   After the cauliflower is done in the microwave, lay a thin layer of cheese cloth in a metal colander/strainer, and empty the cauliflower into it.  Tightly wrap the cauliflower with the cheese cloth and begin twisting, so that the cauliflower releases as much water as you can get out of it (Please be careful not to burn yourself, as the cauliflower and it’s liquids will be extremely hot). This step is essential for the texture when cooking it in the wok, otherwise it will just boil and not stir-fry.

NOW THAT OUR PREP IS DONE, LET’S GET STARTED!!

 

• Over High heat, add a drizzle of keto approved oil (we like bacon grease/fat) into your wok, and wait until it is very lightly smoking, then immediately add your diced bacon.
• When the bacon is halfway through cooking, add your diced onion, and shrimp (or whatever protein you are using) and continue to stir-fry until your protein is fully cooked.  Then empty the wok ingredients into a bowl/container and set aside, but try and leave the rendered bacon fat in the wok to stir fry the rice, but add more oil if necessary.
• Allow the wok to become hot again, then add your rice, and begin to fry that for about 1 minute to further remove excess moisture.
• Add your 1/4 cup of coconut aminos and stir being sure to mix thoroughly into the rice.
• Lower your heat down to med/low.  At this point you can add back all the ingredients you have set aside, including the fresh bean sprouts and scallions.
• Mix all the ingredients through the rice and taste for seasoning.  Every person is different, my husband likes a little extra coconut aminos, and I like a little less….So adjust to your taste.  If you don’t wish to use any more aminos or if the rice is getting too dark in color, you can use a little pinch of salt for seasoning.
• Pair with your favorite main course or eat it as a stand alone meal and enjoy!

 

 

SERVES: 4 – 6  Main Servings

PRODUCTS WE USE:

14″ CARBON STEEL WOK

AMAZON ASSOCIATES