Low Carb Fried Rice with Egg
Transform weeknight dinners with this flavorful and healthy Low Carb Fried Rice with Egg recipe! Featuring tender cauliflower "rice" as a nutrient-packed substitute for traditional grains, this dish is brimming with colorful veggies like carrots, peas, and green onions, all sautéed to perfection in sesame and olive oils. Scrambled eggs add a protein boost, while soy sauce and a sprinkle of sesame seeds infuse every bite with irresistible umami flavor. Ready in just 30 minutes and ideal for a low-carb lifestyle, this quick and easy skillet meal is perfect for satisfying takeout cravings without compromising your diet. Serve it as a standalone dish or pair with your favorite Asian-inspired protein for a complete meal! Keywords: low carb fried rice, healthy cauliflower rice recipes, quick weeknight meals, gluten-free fried rice.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 medium Carrot
- 0.5 cup Frozen peas
- 2 stalks Green onions
- 2 large Eggs
- 2 tablespoons Soy sauce
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Cut the cauliflower into florets and place in a food processor. Pulse until the texture resembles rice. You may have to do this in batches depending on the size of your food processor.
In a large skillet or wok, heat the sesame oil and olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the diced carrot and cook for 2-3 minutes until it starts to soften.
Stir in the cauliflower rice, and continue to cook, stirring frequently, for about 5 minutes until the cauliflower is tender.
Add the frozen peas and sliced green onions to the pan, and stir to combine. Cook for an additional 2 minutes.
Push the cauliflower mixture to one side of the pan. On the empty side, crack the eggs and scramble them with a spatula until fully cooked.
Combine the eggs with the cauliflower mixture and stir in the soy sauce, along with the salt and black pepper to taste.
Cook for another minute or two to blend the flavors.
Sprinkle with sesame seeds before serving, and garnish with extra green onions if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 23.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3233 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.
