Do you love Chinese food? I sure do! And of course fried rice is a classic dish – it’s been around for over 1,400 years! – and is always yummy and satisfying. But it is sooo off-plan when we’re eating healthy – too many carbs, plus those pesky grains.

Have no fear, Dr. Emily is here! 🤩 I’ve got you covered with this CleanKeto-friendly version of classic chicken (or pork) fried “rice” (using the ever-versatile cauliflower rice), that’s just as quick, easy and tasty as the classic, but this one is oh-so good for you (unlike the classic version!). And if you leave out the carrots and the sriracha, this recipe is on-plan for my 10-Day Detox.

So let’s get to it!

Ingredients
  • 2 Tbsp avocado or coconut oil, divided
  • 1# boneless pastured chicken thigh meat, diced (or 1# ground pork)
  • 2 pastured eggs, whisked
  • 2 carrots, shredded (about 1/2 cup)
  • 1 red onion, diced
  • 3 large garlic cloves, minced
  • 1 Tbsp fresh ginger root, minced or grated
  • 1/3 cup coconut aminos
  • 12 teaspoons sriracha sauce
  • 1/4 cup sliced green onions
  • 2 Tbsp sesame seeds
Directions
  1. Heat a wok or large skillet over medium high heat for 1 minute.
  2. Add avocado oil to pan and swirl.
  3. Now add the diced chicken thigh meat (or pork).
  4. Sauté chicken for several minutes (longer for pork), stirring frequently, until cooked through.
  5. Remove chicken (pork) from the pan into a bowl, and set aside.
  6. Pour eggs into still-hot pan and stir constantly for 1 minute until cooked.
  7. Remove eggs from pan and place in bowl with cooked chicken (pork).
  8. Add 1 Tbsp oil and then immediately add onions. Stir fry onions for 2 minutes until translucent.
  9. Next add garlic, ginger and carrots. Sauté the vegetables for 4-5 minutes.
  10. Next add in the cauliflower rice, coconut aminos, and sriracha.
  11. Cook for a few minutes,
  12. Then add chicken and egg back in and mix together.
  13. Garnish with sesame seeds and sliced green onions.