Low Carb Rice with Carrots and Peas
Elevate your healthy eating game with this delicious and satisfying Low Carb Rice with Carrots and Peas recipe! Featuring finely pulsed cauliflower rice, tender cubes of carrots, and sweet bursts of frozen peas, this dish is packed with vibrant flavors and wholesome ingredients. Sautéed with aromatic garlic and onion and complemented by a splash of umami-rich soy sauce, it delivers a guilt-free alternative to traditional rice while remaining irresistibly flavorful. Perfect for quick weeknight dinners, this recipe takes just 30 minutes to prepare and cook, making it ideal for busy schedules. Whether served as a side dish or a light main course, this nutrient-dense, low-carb delight is sure to please your palate and keep your healthy eating goals on track.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Carrots
- 0.75 cup Frozen Peas
- 2 tablespoons Olive Oil
- 2 cloves Garlic
- 0.5 medium Onion
- 2 tablespoons Soy Sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Remove the outer leaves and core of the cauliflower head, then cut it into large florets.
Place the cauliflower florets in a food processor and pulse until they resemble rice or couscous. Work in batches if necessary.
Peel and dice the carrots into small cubes. Mince the garlic cloves and chop half of the onion into small pieces.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté until fragrant and the onion becomes translucent, about 3 minutes.
Add the diced carrots to the skillet and cook for another 4-5 minutes, stirring occasionally, until they start to soften.
Stir in the cauliflower rice and continue to cook for about 5 minutes, allowing the cauliflower to become tender.
Add the frozen peas to the skillet and stir them in. Cook for an additional 3-4 minutes until the peas are heated through.
Drizzle the soy sauce over the mixture, then season with salt and black pepper. Stir everything well to combine.
Cook for another minute, then remove from heat.
Serve hot and enjoy this nutritious and low-carb alternative to traditional rice.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2345 mg | 50% | |
*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.
