Low Carb Combination Fried Rice
Dive into a flavorful, guilt-free twist on a classic takeout favorite with this Low Carb Combination Fried Rice! Packed with nutrient-rich cauliflower rice, tender shrimp, juicy chicken, crisp vegetables, and savory seasonings like soy sauce, sesame oil, garlic, and ginger, this one-pan wonder is as satisfying as it is healthy. Ready in just 35 minutes, this recipe offers a quick and easy way to enjoy a low-carb, gluten-free meal without compromising on taste. Perfect for busy weeknights or meal prepping, this dish is filled with vibrant colors, textures, and bold Asian-inspired flavors. Serve it hot with a sprinkle of fresh green onions for a hearty and wholesome dinner that’s sure to please!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoons Ginger, minced
- 3 units Green onions, sliced
- 2 units Eggs
- 1 cup Cooked chicken breast, cubed
- 8 ounces Shrimp, peeled and deveined
- 1 large Carrot, diced
- 0.5 cup Frozen peas
- 1 medium Bell pepper, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the cauliflower rice by pulsing florets in a food processor until it resembles the texture of rice.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, ginger, and white parts of the green onions, sauté for 1-2 minutes until fragrant.
Increase the heat to medium-high, add the diced carrot and bell pepper, and cook for another 3-4 minutes until slightly tender.
Push the vegetables to one side of the skillet and crack the eggs into the other side. Allow them to set slightly, then scramble and mix with the vegetables.
Add the cauliflower rice and peas to the skillet. Stir well to combine all ingredients.
Return the cooked shrimp and add the cubed chicken. Then incorporate the soy sauce, sesame oil, salt, and black pepper. Toss everything together and cook for an additional 3-4 minutes until heated through and well combined.
Garnish with the remaining green parts of the onions and serve hot.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 26.5 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3256 mg | 69% | |
*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.
