After a late night at karaoke and taking the last train home, we used to regularly stop by one of our favorite ramen shops before bed. The local store is most famous for their chahan (Japanese fried rice or チャーハン) and there are often queues of people standing patiently by the huge lantern outside, waiting for a stool at the counter. This keto fried rice is based upon this particular dish, made low carb by using cauliflower instead of rice!
WHAT IS CHAHAN?
Chahan is simply Japanese fried rice, prepared in a sizzling hot wok with rice and various ingredients; such as meat, vegetables and scrambled eggs. In Japan it’s a common dish at home and the perfect way to use up leftover rice. It’s also commonly found on the menu at ramen restaurants where it’s usually eaten after the noodles at the end of the meal (yes, carbs on carbs!) Ingredients vary widely and you can add whatever you have on hand.
WHAT IS CAULIRICE?
On a low carb diet the rice in this dish needs replacing, which is where the cauliflower comes in! This incredible veggie can easily be turned into caulirice using a food processor and has become one of my favorites. Simply take a head of raw cauliflower, chop it into florets and pulse in a food processor until it forms rice sized granules. Just be careful not to go too far or you’ll end up with cauliflower mash instead!
KETO FRIED RICE WITH PORK
To make this replica of my favorite, I used caulirice as a base with pork, garlic, green capsicum, spring onion and eggs. It’s prepared with soy sauce and topped with a sprinkling of spring onion, pickled ginger and sesame seeds. Preparation is quick and simple (a single pan!) and the final dish is incredibly filling. To keep it pretty, I copied our local ramen master; scooping the rice into a bowl and serving it on a plate with a soup spoon. Yum!
CARBS IN KETO FRIED RICE
This bowl of keto fried rice has 8g of net carbs in total (as pictured, including toppings). Take care when selecting ingredients, some common choices such as green peas and carrots are higher in carbs and should be accounted for!
- 1/2 head of medium cauliflower
- 2 large eggs
- 2 cloves garlic, chopped
- 100g pork belly
- 2 mini green capsicums
- 2 spring onions
- 1 tablespoon soy sauce
- 1 tsp black sesame seeds
- 1 tsp pickled ginger
- Chop the cauliflower into florets.
- Place in a food processor and pulse until it forms rice sized granules. Don’t go too far or you’ll end up with cauliflower mash instead!
- Heat some oil in a frying pan (or wok) add the cauliflower and saute over a medium heat for about 5 minutes, until cooked. Remove from pan and set aside.
- Next, prepare your omelette by beating the eggs and adding to your frying pan. Swirl the mixture around to create a thin omelette. When cooked through, flip and cook an additional minute. Remove from pan and set aside.
- Add your garlic to the frying pan and once fragrant, add the pork belly. While it’s cooking, slice your omelette into small cubes.
- Once the pork belly is cooked through, add the capsicum, half the spring onion and cook for an additional minute.
- Next, add the cauliflower and egg back into the pan. Add in the soy sauce and stir thoroughly.
- Cook over a high heat, until well combined and serve steaming hot.
- Garnish with the remaining spring onions, sesame seeds and pickled ginger. Enjoy!
- This recipe makes two servings.
- Each serving has 8g net carbs (as pictured, including toppings).
- Calories: 399kcal, Net carbs: 8g, Carbs: 12g, Fibre: 4g, Fat: 32g, Protein: 16g, Sugar: 5g