Low Carb Crab Fried Rice
Transform your dinner routine with this irresistible Low Carb Crab Fried Rice! Perfect for those seeking a healthy, keto-friendly twist on a classic, this recipe swaps traditional rice for finely pulsed cauliflower, delivering a light yet satisfying dish packed with vibrant flavors. Fresh garlic, ginger, and scallions infuse the dish with fragrant aromatics, while tender crab meat offers a delicious dose of protein. Tossed with soy sauce, sesame oil, and a colorful mix of peas and carrots, every bite is a celebration of umami goodness. Ready in just 30 minutes, this quick and easy meal is ideal for busy nights, and the optional lime wedges add a zesty finishing touch. Whether you're craving a guilt-free indulgence or testing out low-carb recipes, this cauliflower-based fried rice is sure to impress!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 stalks Scallions, sliced
- 2 large Eggs
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 cup Cooked crab meat
- 1 cup Frozen peas and carrots, thawed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 optional Lime wedges, for serving
Instructions
Cut the cauliflower into florets and pulse them in a food processor until they reach a rice-sized consistency.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
Add the cauliflower rice to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Set aside in a separate bowl.
In the same skillet, add the remaining tablespoon of olive oil. Pour in the beaten eggs and scramble until fully cooked. Break the eggs into small pieces using a spatula.
Return the cauliflower rice to the skillet and add the sliced scallions, soy sauce, sesame oil, crab meat, and thawed peas and carrots. Stir well to combine all ingredients.
Season the mixture with salt and black pepper, adjusting to taste. Cook for an additional 3-4 minutes until everything is heated through and well mixed.
Serve the Low Carb Crab Fried Rice hot, garnished with lime wedges if desired.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.2 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 517 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2872 mg | 61% | |
*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.
