Keto Vegetable and Chicken Fried Rice
Satisfy your craving for a comforting, takeout-inspired dish with this Keto Vegetable and Chicken Fried Rice! Bursting with flavor and packed with wholesome ingredients, this recipe swaps traditional rice for nutritious cauliflower rice, making it low-carb and keto-friendly. Tender bites of chicken breast, vibrant zucchini, bell pepper, and aromatic garlic and ginger come together in a quick skillet stir-fry. Scrambled eggs and a savory blend of soy sauce (or gluten-free tamari) and sesame oil add the perfect finishing touch. Ready in just 35 minutes, this one-pan meal is ideal for a healthy weeknight dinner or a meal prep favorite. Top with fresh green onions for a deliciously satisfying dish that's both guilt-free and bursting with flavor. Perfect for keto enthusiasts and anyone looking for a healthier twist on fried rice!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 500 grams Cauliflower rice
- 2 large Eggs
- 2 cloves Garlic cloves
- 1 teaspoon Ginger
- 1 medium Zucchini
- 1 large Bell pepper
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil (or avocado oil)
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into small bite-sized pieces and season with a pinch of salt and pepper.
Prepare the vegetables by finely chopping the zucchini, bell pepper, and green onions. Mince the garlic and grate the ginger.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until fully cooked and golden. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the garlic and ginger for 30 seconds until fragrant.
Add the chopped zucchini and bell pepper to the skillet and cook for 4-5 minutes until slightly softened.
Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them into the vegetables.
Add the cooked chicken back into the skillet along with the cauliflower rice. Stir to combine all the ingredients.
Pour in the soy sauce (or tamari), sesame oil, and season with additional salt and pepper as needed. Stir everything well and cook for 3-4 minutes until the cauliflower rice is tender but not mushy.
Top the fried rice with chopped green onions for garnish and serve warm.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.3 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 304 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3111 mg | 66% | |
*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.
