Keto Vegetable Fried Rice
Elevate your weeknight meals with this flavorful Keto Vegetable Fried Rice, a low-carb twist on the classic takeout favorite! This recipe swaps traditional rice for nutritious cauliflower rice, seasoned with fragrant garlic, ginger, and a splash of soy sauce (or coconut aminos for a gluten-free option). Loaded with crisp, colorful vegetables like zucchini, bell pepper, and carrot, and complemented by perfectly scrambled eggs, every bite is bursting with texture and savory goodness. Ready in just 25 minutes, this quick and easy dish is ideal as a satisfying main meal or a tasty side, all while keeping your keto goals on track. Garnish with sesame seeds and sliced green onions for added freshness and a hint of crunch. Healthy, vibrant, and incredibly delicious—this is the ultimate guilt-free comfort food!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon Sesame oil
- 2 Eggs, beaten
- 1 cup Zucchini, diced
- 1 cup Bell pepper, diced
- 1 cup Carrot, diced
- 2 Green onions, sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the vegetables by dicing the zucchini, bell pepper, and carrot, and slicing the green onions.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat.
Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the diced zucchini, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. Scramble the eggs until fully cooked, then mix them in with the vegetables.
Transfer the vegetable and egg mixture to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and increase the heat to medium-high.
Add the cauliflower rice to the skillet, stirring frequently for 3-4 minutes until the cauliflower is heated through and slightly tender.
Return the vegetable and egg mixture to the skillet with the cauliflower rice. Stir to combine everything evenly.
Drizzle the soy sauce (or coconut aminos) and sesame oil over the mixture. Stir well to coat all the ingredients evenly.
Season with salt and black pepper to taste. Adjust the soy sauce if needed for additional flavor.
Garnish with sliced green onions and sesame seeds, if desired, before serving.
Serve warm as a side dish or main meal. Enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.1 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2717 mg | 58% | |
*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.
