Low Carb Rice with Mixed Vegetables
Elevate your low-carb lifestyle with this vibrant and nutritious Low Carb Rice with Mixed Vegetables recipe, a delicious twist on classic vegetable fried rice! Featuring cauliflower rice as a wholesome rice alternative, this dish is bursting with colorful veggies like carrots, red bell peppers, zucchini, and green peas, all sautéed to perfection in fragrant garlic and olive oil. A splash of soy sauce adds a savory depth while green onions brighten the flavors, creating a healthy yet satisfying meal that's ready in just 30 minutes. Perfect for keto enthusiasts, gluten-free diets, or anyone looking to add more vegetables to their plate, this recipe is versatile enough to serve as a side dish or a light main course. Packed with nutrients and low in carbohydrates, it's a guilt-free favorite you'll want to make again and again!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 small Zucchini
- 0.5 cup Frozen peas
- 2 tablespoons Soy sauce
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into florets.
Place the cauliflower florets in a food processor and pulse until the texture resembles rice grains. Be careful not to over-process. You may need to do this in batches.
Mince the garlic cloves finely. Peel the carrot and dice it into small cubes. Chop the red bell pepper and zucchini into similar-sized small pieces.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced carrot, red bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the frozen peas and continue cooking for another 2 minutes.
Add the cauliflower rice to the skillet, along with the soy sauce, salt, and black pepper. Mix everything well and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
While the cauliflower rice is cooking, chop the green onions finely.
Once the rice mixture is cooked to your liking, remove it from the heat and stir in the chopped green onions.
Serve hot as a side dish or as a light main course.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 31.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2542 mg | 54% | |
*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.
