Low Carb Prawn Fried Rice
Elevate your weeknight dinners with this flavorful Low Carb Prawn Fried Rice, a healthy twist on the takeout classic. Packed with tender prawns, nutrient-rich cauliflower rice, and vibrant veggies like bell peppers, peas, and carrots, this recipe is a low-carb, protein-packed delight that’s ready in just 35 minutes. Infused with aromatic garlic, ginger, and sesame oil, each bite delivers a bold, satisfying taste without compromising your dietary goals. Perfect for those seeking a gluten-free option using tamari instead of soy sauce, this dish is a one-pan wonder that’s easy to prepare and ideal for meal prep. Garnished with fresh green onions, it’s both nourishing and deliciously versatile—pair it with a side of steamed greens or enjoy it as a standalone meal.
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Recipe Information
Ingredients
- 250 grams raw prawns, peeled and deveined
- 400 grams cauliflower rice
- 2 large eggs
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 green onions, chopped
- 1 red bell pepper, diced
- 100 grams peas
- 1 carrot, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing your ingredients. Peel and devein the prawns if not already done. Chop the green onions, dice the red bell pepper, and grate the carrot.
Heat a large non-stick skillet or wok over medium-high heat. Add the olive oil and sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds, or until fragrant.
Add the prawns to the skillet. Stir-fry the prawns until they turn pink and are cooked through, about 3-4 minutes. Remove the prawns from the skillet and set aside.
In the same skillet, add the diced bell pepper, peas, and grated carrot. Stir-fry for about 3 minutes until they start to soften.
Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble the eggs and cook until they are just set.
Add the cauliflower rice to the skillet, mixing it with the vegetables and scrambled eggs. Stir-fry everything together for a few minutes until the cauliflower rice is heated through.
Return the prawns to the skillet. Add the soy sauce (or tamari), salt, and black pepper. Stir everything together until well combined.
Garnish the fried rice with chopped green onions before serving.
Taste and adjust seasoning if necessary, then serve hot.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 844 mg | 282% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 32.7 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 630 mg | 48% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3674 mg | 78% | |
*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.
