Low Carb Fried Rice with Vegetables and Meat
Savor a healthier twist on a takeout classic with this Low Carb Fried Rice with Vegetables and Meat. Made with nutrient-packed cauliflower rice in place of traditional grains, this recipe is loaded with vibrant veggies like bell peppers, carrots, peas, and onions, and paired with tender, perfectly seasoned chicken breast. The dish comes together in just 40 minutes, featuring aromatic garlic, a splash of low-sodium soy sauce, and fluffy scrambled eggs for an authentic fried rice flavor—without the carbs. A quick stir-fry method ensures the veggies stay crisp and full of flavor, while a sprinkle of green onions adds a fresh finish. Perfect for those craving a keto-friendly, gluten-free spin on a comforting favorite, this one-pan meal is as easy to prepare as it is to devour. Ideal for meal prep or a weeknight dinner, it’s a satisfying way to keep things light yet delicious!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 3 units Garlic cloves
- 1 medium Onion
- 2 medium Bell peppers
- 1 large Carrot
- 0.5 cup Frozen peas
- 1 pound Chicken breast
- 3 tablespoons Soy sauce (low sodium)
- 2 large Eggs
- 2 stalks Green onions
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice. Set aside.
Dice the garlic, onion, bell peppers, and carrot. Slice the green onions and chicken breast into bite-sized pieces.
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining one tablespoon of olive oil. Add the garlic and onion, and sauté until the onion becomes translucent, about 3 minutes.
Add the bell peppers, carrot, and peas to the skillet. Stir-fry the vegetables for about 5 minutes, until they are tender but still crisp.
Push the vegetables to one side of the skillet. Pour the beaten eggs on the other side and scramble them until fully cooked.
Add the cauliflower rice to the skillet, stirring everything together.
Return the cooked chicken to the skillet, then add the soy sauce, salt, and black pepper. Stir to combine all the ingredients thoroughly.
Cook for an additional 3-5 minutes, allowing the flavors to meld and the cauliflower rice to heat through.
Garnish with sliced green onions before serving. Serve hot.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 35.1 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4879 mg | 104% | |
*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.
