Low Carb Fried Rice with Chicken and Vegetables
Transform your favorite takeout dish into a healthy, guilt-free delight with this Low Carb Fried Rice with Chicken and Vegetables recipe! Featuring flavorful cauliflower rice as the base, tender chicken breast, and a vibrant mix of vegetables like carrots, red bell peppers, and green peas, every bite is packed with nutrition and taste. Seasoned with aromatic sesame oil, soy sauce, garlic, and ginger, this dish delivers all the satisfying flavors of classic fried rice without the carbs. Quick to prepare in just 35 minutes, this high-protein, veggie-loaded meal is perfect for busy weeknights or meal prep. Finished with a sprinkle of scallions, this keto-friendly recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 4 cups cauliflower rice
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 cloves garlic
- 1 teaspoon ginger
- 1 medium carrot
- 1 medium red bell pepper
- 1 cup green peas
- 3 stalks scallions
- 2 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cutting the chicken breast into small, bite-sized pieces. Season them lightly with salt and pepper.
Finely mince the garlic cloves and ginger. Peel and dice the carrot, and slice the red bell pepper. Chop the scallions, keeping the white and green parts separate.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Stir in the minced garlic, ginger, and the white parts of the scallions. Sauté for about 1 minute until fragrant.
Add the diced carrot and red bell pepper to the skillet, cooking and stirring for another 3 minutes until they begin to soften.
Stir in the cauliflower rice and peas, mixing well. Cook for about 3-4 minutes, until the cauliflower is tender but still slightly firm.
Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble the eggs and cook until fully set, then mix them into the vegetable mixture.
Return the cooked chicken to the skillet. Add the soy sauce and toss everything together until evenly combined and heated through.
Taste and adjust the seasoning with more soy sauce, salt, or pepper if needed.
Finally, sprinkle the green parts of the scallions over the top before serving immediately.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 4821 mg | 210% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 26.2 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 333 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3396 mg | 72% | |
*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.
