Keto Fried Rice with Bacon & Prawns (Shrimp)
I’m really excited about this recipe for Keto Fried Rice!
It is the ultimate of keto combinations –
- NOTHING BORING
Most importantly though, it’s full of FLAVOUR.
Too often I see keto recipes that are bland and repetitive.
After all, there’s only so many ways to eat bacon and eggs before it gets a bit stale.
This Keto Fried Rice solves that problem in a flash and makes a great weeknight meal.
Hot tip: You only spend about 10 minutes cooking over high heat, so it is important to have everything prepared before hand.
Chop everything as instructed and have it by your stove top so you can move quickly.
I use a giant plastic chopping board I got from a chef’s tools shops, and it’s life changing.
I chop everything I need on the one chopping board and then have it next to the stove, so I can add things really quickly! Less dishes is also a bonus.
Chilli is optional – I love it with a bit of bite to it but this is up to you.
I made this recipe again recently and used a couple of Birds Eye chilli to really rock this Keto Fried Rice, but boy was it spicy!
Maybe a little less chilli next time…
I also like to drizzle my Keto Fried Rice with a little extra sesame oil and soy sauce just before eating it.
If you don’t like prawns or want to mix it up, you could substitute chicken or even tofu into this Keto Fried Rice and still end up with a delicious dish.
Watch those carbs as always!
Keto Fried Rice with Prawns & Bacon
A quick dish loaded with keto favourites and packed with flavour, this Keto Fried Rice is the perfect meal to whip up in a flash and impress even those who don't eat keto.
- 1 1/2 tablespoons coconut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 rashers bacon diced
- 1 small shallot finely diced (optional)
- 100 grams prawns shells removed, deveined
- 1/4 head cauliflower riced in a food processor
- 2 large eggs lightly beaten
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1 red chilli sliced, optional
- 2 stalks spring onion sliced
Prepare all ingredients as detailed above. I use a food processor to quickly rice my cauliflower.
In a large frying pan or wok, put 1 tablespoon of the coconut oil along with the garlic and ginger.
Put over medium-high heat and fry until the garlic and ginger become fragrant. Add the bacon and shallot and fry until the bacon is just crispy.
Add the prawns and toss to combine. Cook for 1 - 2 minutes until the prawns have just turned pink. Set the bacon and prawns to one side, leaving any bacon fat in the pan.
Add the remaining 1/2 tablespoon of coconut oil to the pan and add in the cauliflower. Cook for 4 - 6 minutes until just starting to brown and becoming soft. You don't want to cook for too long or the cauliflower becomes soggy.
Push the cauliflower to one side and pour in the beaten eggs. Scramble the eggs then stir through the cauliflower.
Return the bacon and prawns to the pain, along with the sesame oil, fish sauce, soy sauce, pepper and half of the sliced spring onion. Stir to combine thoroughly, ensuring the sauces are evenly distributed.
Remove from heat and serve immediately, with chilli and remaining spring onion sprinkled on top.