Low Carb Egg Fried Rice w Shrimp and Citrus Sauce

This recipe is completely worth the effort for a Keto version of your favorite Chinese takeout. With just a couple of small adjustments, you can have a delicious bowl of hot egg fried rice topped with golden shrimp and a thick, sticky orange sauce. The rice is traded in for Keto cauliflower “rice”. The citrus sauce only needs a Keto sugar substitution to give the same thick and sticky effect that all your favorite takeout condiments have. Mock-takeout dishes are also great for your Keto diet because of the typically high sodium levels. Don’t worry about the long preparation time - that’s almost entirely time spent marinating your shrimp in the refrigerator! Without adding any extra time to the preparation or cooking, you can easily adjust the serving size to 4-5 to make enough meals for a week of meal prepping. Just hit the - or + buttons at the top of the recipe to adjust your ingredients for the appropriate amount of servings.

Why Is High Sodium Good On A Keto Diet?

Typical Chinese takeout restaurants are notorious for salty dishes. However, there’s no added MSG here! We’re using plain table salt in this Keto recipe. The reason higher levels of sodium are actually good in your Keto diet is that it helps stave off Keto flu. When cutting out processed foods on your Keto diet, you’re also cutting out a lot of salt, which is used for preserving foods on grocery store shelves. A huge decrease in sodium can lead to fatigue, low energy, and even a sick feeling, which are all symptoms of “Keto flu”. A recipe like this one here is an easy way to add extra sodium with soy sauce and table salt, which will help perk up your senses.

Sneaky Ways To Add Fat In The Keto Diet

Fried rice can have an oily texture, but adding a lot of oil to your rice may not be the most appetizing way to incorporate Keto fats in your meal. If you don’t want your ingredients doused in olive oil, keep these tips in mind when cooking Keto. When making scrambled eggs, always add at least 1 teaspoon of heavy cream to the eggs. Not only does heavy cream have a high-fat content, but now your scrambled eggs are creamier and more tender! When cooking scrambled eggs, you can melt a little butter in the pan before adding the eggs. After cooking your meal, try adding a high-fat condiment. Create a spicy mayo by mixing Sriracha with full-fat mayonnaise. Mayo is a great base for any condiment and can be seasoned to your taste before dolloping on top of rice dishes or spreading on a Keto sandwich.

Jessica L.

Net Carbs

9.6 g
Fiber

3.2 g
Total Carbs

12.9 g
Protein

24.4 g
Fats

15.2 g

284 cals

Quantity

Serving Size

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Raw Shrimp

6 large
Salt

⅛ teaspoon
Black Pepper

⅛ teaspoon
Sesame Seeds

¼ teaspoon, whole pieces
Lime Juice, Fresh

½ tablespoon
Orange Juice

2 tablespoon
Garlic

1 teaspoon
Ginger

½ teaspoon
Tap Water

2 tablespoon
Gelatin (jello) Powder, Plain

1 teaspoon
Olive Oil

½ teaspoon
Tap Water

2 tablespoon
Sweet Drops Liquid Stevia by Sweet Leaf

20 drops
Raw Egg

2 large
Cream Heavy Whipping

1 teaspoon
Cauliflower Rice

4 ounce
Crushed Red Pepper by Simply Organic

⅛ tsp
Soy Sauce

1 tablespoon
Rice Vinegar

1 teaspoon
Green Onions

1 teaspoon, chopped

Step 1

Peel and devein your shrimp if necessary. Pat the shrimp dry with a paper towel before adding to a mixing bowl. Toss the shrimp with salt, pepper, and sesame seeds. In a new mixing bowl or Ziploc bag, whisk together the lime juice, orange juice, garlic, and ginger. Add the shrimp to the marinade.
Step 2

Marinate the shrimp for at least 30 minutes. After the shrimp are marinating, you need to prepare the gelatin before you begin cooking. Add the first amount of cold water to a small dish. Sprinkle powder gelatin over the water. Set the gelatin aside to bloom while you continue the recipe.
Step 3

Heat the olive oil in a wok over medium-high heat. If you don’t have a wok, a non-stick pan is fine to use here. Remove the shrimp from their marinade and add them to the hot oil. Cook the shrimp for 2 minutes per side. Transfer the hot shrimp to rest aside on a clean surface, and return the wok to your stove.
Step 4

Add the leftover marinade to the wok, along with the second amount of water and 15-20 drops of liquid stevia. Heat the liquid over medium heat until it comes to a simmer. Use a measuring cup or spoon to transfer about ¼ cup of liquid to the bloomed gelatin. Stir until the gelatin dissolves. Pour the gelatin liquid into your wok and continue cooking over a simmer until the sauce reduces to slightly thick and sticky.
Step 5

Return the shrimp to the wok and reduce the heat to low. Fold the shrimp over in the sauce as they reheat. Gently fold and cook until the sauce thickens just a little bit more and sticks to the shrimp. Leave the finished shrimp and sauce aside in the wok to cool slowly as you prepare the fried rice.
Step 6

In a small bowl, whisk together the eggs and heavy cream. Pour the egg mixture into a non-stick pan over low heat. Slowly stir the eggs over the heat until they scramble. You are welcome to slightly undercook the eggs since they’ll have some additional cooking later. Transfer the scrambled eggs aside and return the empty pan to the stove.
Step 7

Toss together the cauliflower rice and red pepper in the pan over medium-high heat. Occasionally stir the rice to avoid burning as it cooks to a light golden color - about 3-4 minutes. Then, stir in the soy sauce, vinegar, and minced green onion. Stir occasionally again as the rice caramelized and cooked to a darker golden color in the pan.
Step 8

Return the scrambled eggs to the fried rice. Reduce the stove heat to low and mix the rice and eggs together. Once the eggs have heated through again, you can turn off the heat. Serve the finished rice topped with the shrimp and citrus sauce. At your discretion, you can garnish your shrimp fried rice with extra chopped green onion, Sriracha, or roasted seaweed.