Keto Fried Rice with Chicken and Vegetables
Dive into the flavors of our Keto Fried Rice with Chicken and Vegetables, a low-carb twist on a classic comfort food! This quick and easy recipe swaps traditional rice for riced cauliflower, creating a guilt-free dish packed with protein, vibrant veggies, and rich umami from soy sauce or tamari. Tender chicken is paired with scrambled eggs, colorful bell peppers, carrots, sweet peas, and fragrant garlic for a flavorful medley that’s perfect for busy weeknights or meal prep. Finished with a drizzle of sesame oil and fresh green onion garnish, this satisfying keto-friendly dinner is ready in under 35 minutes and delivers restaurant-quality taste right in your kitchen. Perfect for those on a keto diet, this recipe is loaded with essential nutrients and bursting with flavor while keeping carbs in check!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups cauliflower, riced
- 3 tablespoons soy sauce or tamari
- 2 large eggs
- 4 pieces green onions, sliced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 0.5 cup frozen peas
- 1 teaspoon sesame oil
Instructions
Cut the chicken breasts into small, bite-sized pieces.
In a large pan over medium-high heat, add 1 tablespoon of olive oil and the chicken pieces. Season with salt, pepper, and garlic powder.
Cook the chicken for 6-8 minutes until fully cooked and golden brown, stirring occasionally. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add the diced carrots, bell pepper, and the white part of the green onions. Sauté for 5 minutes until the vegetables are tender.
Add the minced garlic and cook for an additional minute until fragrant.
Push the vegetables to one side of the pan and add the remaining tablespoon of olive oil. Crack the eggs into the pan and scramble them, cooking until just set.
Mix the scrambled eggs with the vegetables and add the riced cauliflower.
Pour the soy sauce (or tamari) over the cauliflower rice and mix everything well. Cook for another 5-7 minutes until the cauliflower is tender.
Add in the cooked chicken, frozen peas, and sesame oil. Stir to combine and allow the peas to heat through.
Garnish with the sliced green tops of the green onions and serve hot.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1121 mg | 24% | |
*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.
