Keto Stir-Fried Vegetables with Rice
Elevate your low-carb meals with this flavor-packed Keto Stir-Fried Vegetables with Rice recipe, featuring vibrant, tender-crisp veggies served over a bed of cauliflower rice. Perfect for keto enthusiasts and anyone seeking a healthy, gluten-free meal, this dish combines nutrient-rich broccoli, zucchini, red bell pepper, and mushrooms with aromatic garlic, ginger, and coconut oil for a delightful medley of flavors. Tossed in a savory soy sauce (or coconut aminos for a gluten-free twist) and finished with a hint of sesame oil, this quick, 30-minute recipe is as easy to prepare as it is delicious. Garnish with fresh green onions for an extra burst of freshness and serve up a wholesome, guilt-free plate of stir-fry that’s perfect for weeknight dinners.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 cups Broccoli florets
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 cup Mushrooms
- 2 tablespoons Coconut oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (optional, for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Finely chop the garlic and grate the ginger, then add them to the skillet. Stir for 30 seconds until fragrant.
Add the chopped broccoli florets to the skillet and stir-fry for 2-3 minutes.
Slice the zucchini and red bell pepper into thin strips. Add them along with the sliced mushrooms to the skillet. Stir-fry for an additional 5–7 minutes until the vegetables are tender but still crisp.
In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cauliflower rice and cook for 5 minutes, stirring occasionally, until it is slightly softened and heated through.
Add the soy sauce or coconut aminos, sesame oil, salt, and black pepper to the skillet with the vegetables. Stir well to evenly coat the vegetables with the sauce.
Serve the stir-fried vegetables over a bed of cauliflower rice.
Garnish with chopped green onions if desired, and enjoy!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6254 mg | 272% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 34.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2597 mg | 55% | |
*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.
