Quarantine Cooking: Low Carb Fried Rice

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 397
Protein 34g
Fat 19g
Carbs 24g
Total Time


Quarantine Cooking: Low Carb Fried Rice


Low Carb Fried Rice - Quarantine Cooking
Ingredients for 5 servings

  • 1 large head of cauliflower (makes about 5-6 cups of cauliflower rice)
  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
    • SUBS: chicken breast; shrimp; lean flank steak; portobello mushrooms
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh garlic, minced
  • 2 green onion, chopped
  • 1 tablespoon fresh ginger, optional but recommended
  • 1 cup COOKED (1 day old) brown rice, optional but recommended
  • 2 eggs, lightly beaten
  • 1 cup frozen edamame (or frozen peas)
  • 2/3 cup shredded (or matchstick) carrots
  • 3 tablespoons low sodium soy sauce
  • Garnish
    • sesame seeds
    • red chili garlic sauce
  1. Remove stems from cauliflower and slice inito 4 large chunks.  Use a cheese grater (with large holes) to grate the cauliflower (FLORETS only, not the stem) onto a cheesecloth or heavy duty paper towel.  Wrap up “rice” in the cheesecloth and squeeze out the excess moisture/water, then set the rice aside in a bowl.  Repeat for each chunk.
  2. Set a large nonstick wok or skillet on high heat.  Once hot, lightly spray with avocado oil and add the chicken.  Cook until the chicken pieces are seared on the outside and cooked through, about 8 minutes.  Then remove the chicken from the skillet and set aside.
  3. Place the skillet on medium heat, and once the skillet has cooled down, add the oil,  green onion, ginger and garlic.  Cook for 1-2 minutes until fragrant.
  4. Increase the heat to high, then add the cauliflower rice and the brown rice.  Mix everything together and cook in the skillet for 2 minutes.
  5. Make a hole in the middle of the skillet and pour in the eggs.  Quickly scramble the eggs in the middle of the skillet  and then chop them up and begin folding everything together.   Add the chicken and continue folding  everything together.
  6. Fold in the edamame and carrots and then season with soy sauce.  Continue stirring and allow the heat of the dish to thaw the edamame.  Remove from the heat.
  7. Garnish and enjoy!
    Low Carb Fried Rice - Quarantine Cooking

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