Keto Fried Rice
A keto fried rice made with cauliflower rice, mixed veggies, scrambled eggs and leftover pork tenderloin for a chinese side dish as close to the real thing as you can get and packed with tons of flavor.
Servings 4
Calories 223kcal
Ingredients
- 2 large eggs
- 4 cups riced cauliflower
- 2 tablespoons olive oil
- ⅓ cup diced onion
- 2 cloves garlic
- 1 cup diced pork tenderloin
- ¼ cup frozen mixed vegetables
- ½ teaspoon ground ginger
- cooking spray
- 2 tablespoons soy sauce
Instructions
- Coat a large skillet with cooking spray and heat over medium heat until hot. Add the eggs and scramble for 2 minutes, until they are just set. Remove the eggs from the skillet and set aside.
- Wipe the skillet clean with paper towels and return the skillet to the burner on medium-high heat. Add the oil and heat until hot. Stir the onions and mixed vegetables into the hot oil, stir frying for 2 minutes, until onions begin to soften.
- Add the diced pork and ground ginger to the veggie mixture, cook and stir for 1 minute.
- Stir in the cauliflower rice and cook for 7 minutes, until rice has slightly browned and softened.
- Add the soy sauce and stir to combine. Stir in the scrambled eggs and salt and pepper to taste.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 624mg | Potassium: 821mg | Fiber: 4g | Sugar: 4g | Vitamin A: 713IU | Vitamin C: 80mg | Calcium: 63mg | Iron: 2mg
