Best 2 No Rice Chicken Fried Rice Recipes

**No-Rice Chicken Fried Rice: A Low-Carb, Keto-Friendly Twist on a Classic Dish**

Craving chicken fried rice but watching your carb intake? Look no further! This no-rice chicken fried rice is a delicious and satisfying alternative that's perfect for those following a low-carb or keto diet. Made with a blend of cauliflower rice and broccoli rice, this dish has all the flavors and textures of traditional chicken fried rice, without the high carb count. Plus, it's packed with protein and vegetables, making it a healthy and filling meal. In this article, we'll share two variations of this no-rice chicken fried rice: a classic version and a spicy Szechuan-inspired version. Both recipes are easy to follow and can be tailored to your own taste preferences. So, whether you're a fan of classic chicken fried rice or looking for something with a little more kick, we've got you covered!

Let's cook with our recipes!

EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT

Easy Chicken Fried Rice - Better Than Takeout image

Provided by insanelygood

Categories Chicken Dinner

Time 25m

Number Of Ingredients 11

Ingredients

2 tbsp butter
3 cups cooked white rice (cold)
1 cup frozen sweet peas
1/2 cup carrots
2 eggs (beaten)
1 small onion, chopped
2 green onions (chopped)
1 tsp garlic powder
2 tbsp soy sauce
1 pound boneless chicken breast (cooked, chopped into 1/2 inch dices)
Dash of sea salt and black pepper

Steps:

Melt butter in a large non stick skillet over medium heat.
Add onions, peas, and carrots and cook until tender.
Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
Mix the eggs and vegetables together.
Add garlic powder and soy sauce and stir to mix.
Add the cooked rice and chicken. Mix well.
You can top it off with green onions and a dash of salt and pepper.
Enjoy!

Nutrition Facts :

EASY CHICKEN FRIED RICE

Easy Chicken Fried Rice image

This easy homemade chicken fried recipe is just like takeout, but healthier! Fry up rice with chicken, peas, carrots, and lots of flavorful ingredients, mixed with egg to give it that perfect texture.

Provided by Becky Hardin

Categories Main Course Side Dish

Time 40m

Number Of Ingredients 13

Ingredients

2 cups cooked white rice (Jasmine or Basmati)
3 tablespoons plus 1 teaspoon canola or vegetable oil (divided)
1 boneless skinless chicken breast
1 small yellow onion (diced)
1 medium carrot (peeled & diced)
3 scallions (thinly sliced diagonally)
2 medium cloves garlic (minced)
3 teaspoons low sodium soy sauce
2 teaspoons toasted sesame oil
kosher salt & freshly ground black pepper (to taste)
1 tablespoon mirin
1 cup frozen baby peas
2 large eggs (lightly beaten)

Steps:

Cook the rice according to package directions - after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
Add the rice and peas and stir to combine.
Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
Season to taste with kosher salt and freshly ground black pepper.
Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.
Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
Serve immediately and...
Enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 35 g, Protein 14 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 245 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

Tips:

Prep your ingredients in advance: Chop your veggies, cook your chicken, and measure out your cauliflower rice before you start cooking. This will make the cooking process go much smoother.
Use a large skillet or wok: This will give you plenty of room to stir-fry your ingredients without overcrowding them.
Cook your chicken over high heat: This will help to seal in the juices and prevent it from drying out.
Add your veggies to the skillet in stages: This will help to prevent them from becoming overcooked.
Stir-fry your ingredients until they are tender-crisp: You don't want them to become mushy.
Season your fried rice to taste: Add soy sauce, salt, and pepper to taste.
Serve your fried rice immediately: It's best when it's hot and fresh.

Conclusion:

This no-rice chicken fried rice is a delicious and healthy alternative to traditional fried rice. It's made with cauliflower rice instead of white rice, which makes it lower in carbs and calories. It's also packed with vegetables and protein, making it a complete and satisfying meal. This dish is perfect for a quick and easy weeknight dinner, and it's also a great way to use up leftover chicken.