Servings: 4 servings
Calories: 294kcal
Ingredients
- 4 cups cauliflower rice
- 200 g char siu pork diced (or substitute diced cooked pork)
- 3 large eggs beaten
- 2 tbsp avocado oil
- 3 scallions sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 cup frozen peas thawed (optional, in moderation)
Instructions
- Heat 1 tbsp avocado oil in a wok over high heat. Scramble the eggs lightly until just set, then remove and set aside.
- Add the remaining oil to the wok. Add the cauliflower rice and stir-fry 4-5 minutes until it softens slightly and excess moisture cooks off.
- Add the char siu pork and peas, if using, and toss to heat through.
- Return the scrambled egg to the wok, breaking it apart as you mix everything together.
- Season with soy sauce, sesame oil, and white pepper.
- Stir in scallions just before serving.
Notes
Chef's Tip: Dice the char siu small and add it toward the end so it warms through without drying out or turning tough. Keto Swaps: cauliflower rice replaces steamed rice, and peas are optional and kept to a small amount to keep the carbs in check.
Nutrition
Calories: 294kcal | Protein: 19g | Fat: 18g | Fiber: 2g
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About This Dish
This is what to make when there’s leftover char siu in the fridge — a full meal fried rice built around its sweet-savory char.
Cauliflower rice replaces steamed rice, and peas are optional and kept to a small amount to keep the carbs in check.