Keto Veggie Fried Rice
Transform your weeknight dinner routine with this vibrant and flavorful Keto Veggie Fried Rice! Packed with wholesome, low-carb ingredients like cauliflower rice and colorful fresh veggies, this recipe is a healthy twist on the classic takeout favorite. Sautéed in coconut oil with aromatic garlic, ginger, and sesame oil, the dish is bursting with bold Asian-inspired flavors, all while staying keto-friendly and gluten-free when using tamari instead of soy sauce. Scrambled eggs add rich texture, protein, and extra satisfaction, making it a complete, comforting meal in just 25 minutes. Perfect as a stand-alone dish or a side for grilled meats, this recipe offers a guilt-free option to indulge in comforting fried rice without sacrificing your dietary goals.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Soy sauce or tamari (for gluten-free)
- 1 teaspoon Sesame oil
- 3 stalks Green onions, sliced
- 1 medium Bell peppers, diced (any color)
- 1 medium Zucchini, diced
- 1 small Carrots, grated
- 1 cup Snow peas, trimmed and sliced
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all ingredients by chopping, grating, and slicing as needed. Ensure the cauliflower rice is ready and vegetables are prepped.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat.
Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.
Add the chopped bell peppers, zucchini, grated carrots, and snow peas. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of coconut oil to the empty side.
Pour in the beaten eggs and scramble until fully cooked, then stir back into the vegetables.
Add the cauliflower rice to the skillet. Stir well to combine with the vegetables and eggs.
Pour the soy sauce or tamari over the mixture and stir to distribute evenly. Add the sesame oil for extra flavor.
Season with salt and black pepper, adjusting to taste.
Cook for an additional 3-4 minutes, stirring frequently, until the cauliflower rice is tender and heated through.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.1 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2772 mg | 59% | |
*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.
