Keto Cauliflower Nasi Goreng (Malaysian Fried Rice)

Ingredients

• 4 cups Cauliflower Rice
• 1 cup Chicken
• 1/2 cup Shrimp
• 2 large Egg
• 3 tbsp Coconut Aminos
• 3 cloves Garlic
• 1/2 medium Onion
• 1 tsp Chili Paste
• 2 tbsp Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of coconut oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 3 cloves of minced garlic and the 1/2 medium onion, cut into small pieces, and cook, stirring often, until they are softened and smell fragrant, about 3 minutes.
3. 3Stir in the 1 teaspoon of chili paste and cook, stirring constantly, for 1 minute until it smells aromatic.
4. 4Add the 1 cup of cooked chicken and the 1/2 cup of shrimp to the skillet and stir-fry for 2 minutes until they are heated through.
5. 5Push all the ingredients to one side of the skillet, creating an empty space. Crack the 2 large eggs into the empty space.
6. 6Scramble the 2 large eggs in their space until they are cooked through, then mix them with the other ingredients in the skillet.
7. 7Add the 4 cups of cauliflower rice and the 3 tablespoons of coconut aminos to the skillet. Stir-fry everything together, ensuring it is well combined and heated through, for about 5 minutes. The cauliflower rice should be tender but still have a slight bite.
8. 8Serve the Keto Cauliflower Nasi Goreng hot.

Related Guides