Keto Seafood Fried Rice
Dive into a flavorful, low-carb masterpiece with this Keto Seafood Fried Rice, a delightful twist on the classic Asian-inspired dish. Made with cauliflower rice, tender shrimp, and succulent sea scallops, this recipe is packed with protein and vibrant vegetables like red bell pepper and green onions, creating a satisfying and healthy meal that's perfect for keto or gluten-free lifestyles. The dish comes together with a savory blend of soy sauce, garlic, and sesame oil, delivering a depth of umami flavor, while fluffy scrambled eggs add richness and texture. Ready in just 35 minutes, this quick and easy seafood fried rice is ideal for weeknight dinners or meal prepping. Garnish with extra green onions for a restaurant-worthy presentation and enjoy a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams Large shrimp, peeled and deveined
- 150 grams Sea scallops
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 unit Small onion, diced
- 1 unit Red bell pepper, diced
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 unit Eggs, beaten
- 3 stalks Green onions, sliced
- 50 grams Frozen peas (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Sesame oil
Instructions
Prepare the cauliflower rice by removing the leaves and core from the cauliflower head. Cut it into smaller florets and pulse in a food processor until it resembles rice grains. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and scallops to the skillet and cook for 2-3 minutes on each side, until opaque and cooked through. Remove seafood from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic and diced onion until fragrant and the onion is translucent, about 2-3 minutes.
Add the diced red bell pepper to the skillet and cook for another 2-3 minutes until it begins to soften.
Push the vegetables to the side of the skillet, and pour the beaten eggs into the empty side of the skillet. Stir gently until the eggs are scrambled and fully cooked.
Add the cauliflower rice to the skillet, mixing it with the cooked vegetables and eggs. Pour in the soy sauce and continue to stir-fry for 5-7 minutes until the cauliflower rice is tender.
Gently fold in the cooked shrimp and scallops, sliced green onions, and peas (if using). Season with salt, black pepper, and drizzle sesame oil over the mixture.
Stir well to combine all the ingredients and allow them to heat through for an additional 2 minutes.
Serve the Keto Seafood Fried Rice hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1202 mg | 26% | |
*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.
