Keto Chicken Fried “Rice” Patties

Keto Chicken Fried “Rice” Patties: Crispy, Handheld Comfort!

Hey there, kitchen adventurers! 👋 Emily here, waving from my flour-dusted countertop. Can we talk about that universal craving? You know the one—when you’re dreaming of fried rice’s savory magic but your carb count (or gluten-free life) says “nice try, pal.” What if I told you we could pack all those wok-kissed flavors into a crispy, handheld patty you can dip, dunk, or devour straight from the skillet? Enter my Keto Chicken Fried “Rice” Patties! Imagine shredded chicken and cauliflower rice hugging scallions and sesame oil, pan-fried until golden. They’re like the lovechild of a dumpling and fried rice—minus the guilt. Perfect for meal prep, game-day bites, or when that 3 p.m. hunger hits like a toddler demanding snacks. I live for recipes that turn “I can’t eat that” into “HOLY YUM, I MADE THIS!” So tie on your favorite apron (the one with salsa stains—no judgment!), and let’s transform humble ingredients into something extraordinary. Trust me, even carb-lovers will swipe these off your plate!

When Life Gives You Cauliflower, Make Fried “Rice” Patties!

Picture this: It’s 2018, and I’m staring into my fridge after a marathon recipe-testing day. All that’s left? Sad cauliflower rice, lonely chicken scraps, and eggs. My stomach growls like an angry badger. Suddenly, I’m 9 years old again, watching my grandma press leftover mashed potatoes into crispy patties. “Waste not, want not, Em,” she’d wink. So I channeled her spirit, tossed everything into a bowl, and shaped it into plump little discs. The sizzle in the skillet? Pure music. The first bite? CRUNCH… then fluffy, savory bliss! My husband wandered in, sniffed the air, and said, “Is that… fried rice? In pancake form?” We devoured them standing right there at the stove, burning our fingers. That happy accident became our secret “clean-out-the-fridge” hero—and now, it’s yours too. Grandma would be proud!

Your Flavor-Packed Lineup (Plus Swaps!)

Gather these kitchen allies:

• 2 cups cooked shredded chicken breast – Rotisserie chicken works wonders here! Swap: Turkey or crumbled tofu for vegetarian.
• 1½ cups riced cauliflower – Fresh or frozen (thawed and squeezed dry!). Pro tip: Wring it in a towel to banish sogginess!
• 2 eggs – Our glue! Vegans: A flax “egg” (1 tbsp ground flax + 3 tbsp water) works.
• 2 tbsp sesame oil – The flavor MVP. Don’t sub regular oil—toasted sesame is non-negotiable for that umami punch!
• 3 green onions, sliced – Greens and whites for zing. No onions? Chives or a dash of onion powder.
• 1 tbsp soy sauce or coconut aminos – Salty-sweet magic. Coconut aminos for gluten-free/soy-free friends!
• ½ tsp garlic powder – Quick depth. Fresh minced garlic works too (1 clove).
• Salt & pepper – Season like you mean it!
• Optional: Sesame seeds – For that ✨instagram-worthy✨ crunch.

Let’s Make Magic: Crispy Patties in 3 Steps!

Step 1: The Big Mix-Down
Dump chicken, cauliflower rice, eggs, sesame oil, green onions, soy sauce, garlic powder, salt, and pepper into a bowl. Now channel your inner kid making mud pies—get in there with clean hands and MASH! You want it cohesive, like a chunky meatball mix. Chef’s hack: Let it sit 5 minutes. Cauliflower absorbs flavors while eggs bind everything!

Step 2: Patty Party!
Scoop ⅓ cup portions (an ice cream scoop is perfect!). Gently shape into ¾-inch thick patties—don’t overpack! Warning: Too thin = fragile, too thick = mushy middles. Goldilocks thickness is key! Lay them on parchment paper.

Step 3: Sizzle & Crisp
Heat a skillet (non-stick or cast-iron) over medium with 1 tbsp avocado oil. When it shimmers, add patties—don’t crowd them! Cook 3-4 minutes per side until DEEP golden brown. Resist flipping early! A crispy crust needs undisturbed heat. Flip gently with a spatula. Hear that crackle? That’s the sound of victory. Drain on paper towels, sprinkle with sesame seeds, and try not to eat one straight from the pan (okay, maybe just one…).

Dunk, Drizzle, Devour!

Slide these golden disks onto a platter with flair! I love them with spicy mayo (mayo + sriracha), or tamari-ginger dip. Pack them in lunchboxes with pickled veggies, stack on slaw for a “burger,” or fancy-up game day with toothpicks and tiny dipping cups. Pro move: Add a squeeze of lime for bright zing! They’re fab hot, warm, or cold—making them the ultimate meal-prep rockstar.

Shake It Up! 5 Tasty Twists

1. Pork & Ginger: Swap chicken for ground pork + 1 tsp fresh grated ginger.
2. “Cheesy” Jalapeño: Add ¼ cup nutritional yeast + diced jalapeños.
3. Thai Peanut: Mix in 1 tbsp peanut butter + cilantro.
4. Veggie Power: Skip chicken, add ½ cup diced mushrooms + shredded zucchini.
5. Breakfast Edition: Fold in crumbled bacon + swap soy sauce for dash of liquid smoke!

Confessions of a Patty Perfectionist

True story: My first batch disintegrated like a sandcastle at high tide. Why? I didn’t squeeze my cauliflower rice! Now I wring it like I’m mad at it in a kitchen towel—dry = crispy. Also, these evolved from “leftover hack” to “dinner MVP” when I started adding sesame seeds INTO the mix (1 tbsp) for extra crunch. My kids call them “flavor coins” and sneak them frozen into lunchboxes—they reheat beautifully in air fryers! Oh, and if a patty cracks? Press it back together; they’re forgiving. Cooking is playtime, friends. Burn one? Call it “extra crispy” and dip harder.

Your Patty Puzzles, Solved!

Q: My patties fell apart! Help?
A: Three culprits: 1) Wet cauliflower—squeeze harder! 2) Needed more egg—add a 3rd if mix feels crumbly. 3) Flipping too soon—wait for that golden edge.

Q: Can I bake these?
A: Absolutely! Bake at 400°F (200°C) on oiled parchment for 15 mins, flip, bake 10 more. Less crispy but still delish.

Q: How long do they keep?
A: Fridge: 4 days in airtight container. Freezer: 3 months! Reheat in air fryer (5 mins) or skillet.

Q: Carbs seem too low? What’s the catch?
A: No catch! Cauliflower rice keeps carbs minimal. Net carbs per serving (2 patties): 4g. Full nutrition below!

Nutritional Perks (Because Knowledge is Yummy!)

Per Serving (2 patties): Calories: 310 | Protein: 32g | Fat: 18g | Total Carbs: 6g | Fiber: 2g | Net Carbs: 4g | Sugar: 1g

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Final Thoughts: Crispy Dreams, Zero Compromise

And there you have it—proof that comfort food and clean eating can absolutely sit at the same table (and probably high-five each other between bites). These Keto Chicken Fried “Rice” Patties are the ultimate flavor-packed fix when you’re craving something golden, crispy, and utterly satisfying—without the carbs or complicated steps.

They’re fast, flexible, freezer-friendly, and downright fun to eat. Whether you’re sneaking them cold from the fridge, dunking them in spicy mayo during your lunch break, or serving them up as a Friday night app with friends, these little patties punch way above their weight class. Leftovers? You won’t have any. But if you do, just know they reheat like champs.

Most of all? This recipe is a love letter to resourceful, real-life cooking. It’s for every time you’ve stared into your fridge thinking, “Ugh, what now?”—and came out swinging with something even better than takeout.

So squeeze that cauliflower, fire up the skillet, and let’s turn humble ingredients into crispy magic. Grandma would be proud—and your taste buds? They’ll be obsessed.

With sesame oil in my soul and patties on my plate,
— Chef Emily 🍳✨