Home / Recipes / Gluten Free / Keto Curried Rice and Egg Salad
Keto Curried Rice and Egg Salad
⏱ Prep: 8 min🍳 Cook: 8 min✅ Ready: 16 min
235
Calories
3.9g
Net Carbs
9.7g
Protein
19.1g
Fat
⏱ Prep: 8 min🔥 Cook: 8 min⏰ Ready: 16 min
How to Make It
Step 1
Add the cauliflower rice to a small pan with the curry powder and stock. Stir well to combine. Bring to a simmer and cook for 3-4 minutes until the rice is tender and all the liquid has been absorbed. Set aside to cool a little.
Step 2
Add the flaked almonds to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden.
Step 3
Add the cauliflower rice to a large serving bowl along with the arugula and toss to combine.
Step 4
Slice the eggs and arrange amongst the salad.
Step 5
Scatter over the fresh parsley and toasted almonds and drizzle with lemon juice and olive oil to serve.
Ingredients
- Arugula – 2 cup
- Hard Boiled Egg – 2 medium
- Parsley, Fresh – 2 tablespoon
- Almonds – 1-½ tablespoon, chopped
- Olive Oil – 1-½ tablespoon
- Cauliflower Rice – 1-½ cup
- Curry Powder – 1 tablespoon
- Lemon Juice – ½ tablespoon
- Vegetable Broth, Bouillon Or Consomme – ⅓ cup
