January 06, 2020

Low Carb Stir Fried Rice - (Faux Rice of course)

A photo literally 'in action' as I was stirring the dish with one hand, taking a picture on my cellphone with the other.  And the second I was finished taking the photo I scooped a huge bowl of this yummy faux stir-fried rice, added a bit of Bragg liquid aminos (an alternative to soy sauce that tastes the same) and enjoyed every. last. bite.  And then went back for seconds.  #Truth

When eating low carb, rice is completely off the menu but oh, how I crave stir fried rice!  This is an alternative I whip up when the craving hits.

Basically, I follow the directions on the package of seasoning I keep on hand.  Sure, you can add your own seasonings... but when it's done for you, makes things simpler and is totally affordable, why not!?  The back of the package lists 3 g carbs and 0 sugar. 

Sunbird Fried Rice Mix

I've bought and used this seasoning blend for years and years (and years!).  Previously I would make it with cooked rice and peas but a more carb-friendly version is simply done by substituting riced cauliflower and green beans.

Although I would previously make this with chicken or shrimp, I've found I'm really loving it right now with ground pork.  (Which is odd because I've never been a huge fan of pork!)  But oh how I crave this over the past couple months.

Use 1 Sun-Bird seasoning mix
1 pound ground pork, diced or ground chicken, shrimp or whatever you wish
3 c riced cauliflower (either whirl it in a food processor with the S-blade or use store bought)
1/2 - 3/4 cup veggies of choice (I use green beans, as peas have a higher sugar content) and green onions
2 eggs
soy sauce or liquid aminos

I currently am using store bought frozen "riced cauliflower" since it's readily available, affordable (I buy mine at a large membership warehouse store).  This makes it so easy!  I grab one or two bags, pop them into the microwave to 'cook' for about 3-4 minutes while I put a little oil in a pan on the stove and cook/brown the pork or chicken.  As the pork is browning, I get about 3/4 cup of frozen green beans out and pulse them in my food processor until they are about the size of peas.

When the chicken or pork is done, remove it to a plate and pour the 'rice' (cauliflower) into the hot pan.  Stir fry briefly to warm, add the seasoning packet and about 1-2 tablespoons soy sauce or liquid aminos.  Stir, make an empty spot in the center and add the 2 eggs, scrambling as they cook.  Add the green beans/peas, green onions if you use them, and the pork or chicken (or add small shrimp at this point) and stir-fry until heated through.

I have started to add a can of bean sprouts to this, which I really love.  But I've found you have to be careful as different brands have different nutrient values;  there are a couple brands out there with higher carbs and sugar grams.  I currently keep a can of La Choy on hand.  It has 2 carbs and less than a gram of sugar in 2/3 cup (label) but because these are mixed into the whole dish, you are only having about 1/4 of a cup, so it's basically less than 1 carb.


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