Keto Fried Rice with Vegetables and Meat
Elevate your meal prep game with this flavorful and healthy **Keto Fried Rice with Vegetables and Meat**, a low-carb twist on the beloved takeout classic. Made with nutrient-packed cauliflower rice, tender diced chicken breast, and a vibrant mix of red bell peppers and green onions, this dish is bursting with fresh flavors and wholesome ingredients. Aromatic garlic, ginger, and sesame oil create a delightful stir-fry base, while scrambled eggs and low-sodium soy sauce add depth and richness that tie everything together. Perfect for keto dieters and anyone seeking a quick, satisfying dinner, this recipe is ready in just 40 minutes and serves 4. Packed with protein and veggies, it’s a guilt-free way to enjoy the tastes of traditional fried rice without compromising your health goals!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 300 grams Chicken breast, diced
- 2 tablespoons Soy sauce, low-sodium
- 2 Eggs, beaten
- 2 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Red bell pepper, diced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower head and cut it into smaller florets.
In a food processor, pulse the cauliflower florets until they resemble rice grains. Take care not to over-process.
Heat a large frying pan or wok over medium-high heat and add 1 tablespoon of olive oil.
Add the diced chicken breast to the pan. Sauté for about 5-7 minutes until fully cooked, then remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Pour in the beaten eggs and scramble until cooked through. Transfer the eggs to the same bowl as the chicken.
Add the remaining tablespoon of olive oil to the pan along with the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the diced red bell pepper to the pan and cook for 2-3 minutes until just tender.
Stir in the cauliflower rice, soy sauce, salt, and black pepper. Cook for about 5 minutes, stirring frequently until the cauliflower is tender.
Return the cooked chicken and scrambled eggs to the pan. Combine all ingredients well.
Stir in the sliced green onions and sesame oil. Cook for an additional 1-2 minutes.
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1074 mg | 23% | |
*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.
