Low Carb Fried Rice with Tofu and Vegetables
Savor the delicious comfort of this Low Carb Fried Rice with Tofu and Vegetables, a healthy spin on a takeout classic that's perfect for those looking to enjoy a lighter, nutrient-packed meal. This recipe swaps traditional rice for cauliflower rice, making it low in carbs while still delivering that signature fried rice texture and flavor. Packed with protein from crispy golden cubes of extra-firm tofu and fresh eggs, and bursting with vibrant veggies like red bell pepper, carrots, and green peas, each bite is as satisfying as it is wholesome. Aromatics like garlic and ginger infuse every spoonful with bold flavor, while a soy sauce and sesame oil drizzle ties it all together. Ready in just 35 minutes, this quick and easy dish is ideal for busy weeknights yet impressive enough for guests. Whether you're following a keto diet, going gluten-free (with tamari), or simply seeking a veggie-forward meal, this recipe is guaranteed to delight while keeping your health goals on track.
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 4 cups Cauliflower rice
- 3 tablespoons Soy sauce or tamari
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 1 cup Green peas
- 3 stalks Green onions, sliced
- 2 Eggs
- 0.5 teaspoon Black pepper
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place a weight, such as a heavy pan, on top to press out excess moisture. Let it sit for 10 minutes.
Once the tofu is pressed, cut it into small cubes.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
Add the diced carrot and red bell pepper to the skillet. Cook for 3-4 minutes until they start to soften.
Push the vegetables to the side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are just set, then mix them with the vegetables.
Add the cauliflower rice, green peas, cooked tofu, and soy sauce to the skillet. Stir everything well to combine.
Cook for another 3-5 minutes until the cauliflower rice is tender but not mushy.
Drizzle the sesame oil over the fried rice, and sprinkle with black pepper. Toss gently to ensure everything is well mixed.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 29.4 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2986 mg | 230% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3208 mg | 68% | |
*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.
