Keto Beef and Vegetable Fried Rice
Dive into vibrant flavors with this Keto Beef and Vegetable Fried Rice, a low-carb twist on the classic comfort food favorite. Made with nutrient-packed cauliflower rice, tender slices of beef, and crisp, colorful veggies like bell peppers and snap peas, this dish delivers bold taste without skimping on health benefits. Aromatic garlic and ginger infuse the meal with irresistible, savory depth, while soy sauce and sesame oil bring authentic Asian-inspired flair. Quick to prepare in just 35 minutes and packed with protein, this one-pan wonder is perfect for busy weeknights or meal prep. Topped with sesame seeds and green onions, it's both visually stunning and utterly satisfying—a keto-friendly recipe that's sure to impress your taste buds!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 pound beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 stalks green onion, chopped
- 1 medium red bell pepper, sliced
- 1 cup snap peas, trimmed and sliced
- 2 eggs, beaten
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Roughly chop the cauliflower and pulse in a food processor until it resembles rice-like grains. Be careful not to over-process. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add the cauliflower rice to the skillet, stirring to coat with the oil and aromatics. Cook for 5-7 minutes, until the cauliflower is tender but not mushy.
Push the cauliflower rice to one side of the skillet. Pour the beaten eggs onto the other side and scramble them until fully cooked. Mix the scrambled eggs into the cauliflower rice.
Return the beef to the skillet, adding the soy sauce, sesame oil, chopped green onions, sliced bell pepper, and snap peas. Stir well and cook for another 3-5 minutes, until the vegetables are crisp-tender.
Season with salt and black pepper to taste.
Garnish with sesame seeds before serving.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4562 mg | 198% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 28.7 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 453 mg | 35% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5181 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
