Thai · Dinner
Thai Basil Chicken Rice (Keto)
Diced chicken thigh stir-fried fast in a wok with garlic, bird's-eye chili and Thai basil, seasoned with fish sauce and soy sauce, then combined with cauliflower rice. A fried egg with crisp edges sits on top for richness and moisture.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
548Calories
48.3gProtein
34.6gFat
13.8gCarbs
3.9gSugar
4.3gFiber
1450mgSodium
459mgChol
19.8gSat Fat
980mgPotassium
110mgCalcium
3.6mgIron
1.3mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Dice the chicken thigh and cauliflower rice. Mince the garlic, chop the chilies, and slice the scallion. Have all ingredients ready by the stove.
2
Heat the coconut oil in a wok over high heat until shimmering. Add garlic and chilies, stirring constantly for 20 seconds until fragrant and pale gold.
3
Add diced chicken to the wok, spread in a single layer, and sear over high heat for 5 minutes, tossing occasionally, until cooked through with lightly caught edges.
4
Pour in fish sauce, soy sauce and erythritol, tossing over high heat for 1 minute until the chicken is glossy and coated.
5
Add cauliflower rice and stir-fry over medium-high heat for 3 minutes until softened, searing rather than steaming, then fold in Thai basil off heat.
6
In a small pan, heat the remaining coconut oil over medium-high heat and fry the egg for 2–3 minutes until the white sets and edges brown.
7
Plate
Spoon the basil chicken and cauliflower rice onto a plate, top with the fried egg, and scatter the scallion over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh
- 300g300g cauliflower rice
- 28g28g coconut oil
- 8 cloves8 cloves garlic
- 66 Thai bird's-eye chilies
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp erythritol
- 60g60g Thai basil
- 22 eggs
- 28g28g coconut oil
- 16g16g scallion
