Keto Chicken Fried Rice


Step 1Crack the egg in a bowl and season with a pinch of salt and pepper. Whisk until combined. Melt a tablespoon of the avocado oil (or ghee) in a small saucepan. Add the egg and cook while stirring with a spatula, until scrambled. When done, set aside.

Step 2Slice the chicken into small strips. Season with a pinch of salt and pepper. Heat a pan greased with another 1 tablespoon of avocado oil (or ghee) over a medium-high heat. Once hot, add the chicken and cook until browned from all sides and cooked through, for 8-10 minutes. Transfer to a bowl and set aside.

Step 3Mince the garlic, finely chop the onion and dice the carrot.

Step 4Open the Palmini can and drain the liquid by pouring the content in a colander. Rinse with water and set aside to drain. (See recipe tips for other options if you don't have palmini, or if you need a vegetarian or pescatarian version.)

Step 5Grease the skillet where you cooked the chicken with the remaining avocado oil (or ghee). Add the onion and cook on medium-high until fragrant and lightly browned, for 3 to 5 minutes. Add the garlic, peas and carrot. Cook for 5 to 8 minutes, stirring occasionally, until the carrot is tender.

Step 6Add the drained palmini rice.

Step 7 Add the tamari sauce (or coconut aminos), and add back the cooked chicken and the scrambled egg. Stir through to combine. Continue cooking until all of the ingredients are heated through, for 2 to 3 more minutes. The palmini rice is already cooked but you can cook it for longer if you prefer it even more tender.

Step 8Take off the heat and finish by drizzling the toasted sesame oil all over, and stir to combine. Optionally, serve with freshly chopped chives or spring onions. Eat warm or let it cool down and store in the fridge for up to 4 days.