Low Carb Rice with Seaweed
Experience a delicious twist on traditional rice with this Low Carb Rice with Seaweed recipe, perfect for those seeking healthier, gluten-free alternatives. Instead of grains, this dish features cauliflower rice, a nutrient-packed substitute that’s low in carbs and rich in vitamins. Flavored with savory soy sauce, aromatic sesame oil, and umami-rich crumbled nori seaweed, every bite delivers a satisfying fusion of textures and tastes. Enhanced with sautéed onions, garlic, and a sprinkling of sesame seeds and green onions for a burst of flavor, this quick and easy recipe is ready in just 30 minutes. Whether served alongside grilled fish or enjoyed as a standalone dish, it’s a wholesome, keto-friendly, and Asian-inspired meal that doesn’t compromise on taste. Perfect for meal prep or a light dinner, this dish will redefine your rice game!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 small, diced onion
- 2 cloves, minced garlic
- 2 dried nori seaweed sheets
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped green onions
- 1 tablespoon sesame seeds
Instructions
Begin by preparing the cauliflower rice. Remove the green leaves and core from the cauliflower. Cut the cauliflower into florets.
In a food processor, pulse the cauliflower florets until they resemble rice grains. Do this in batches if necessary to avoid overcrowding.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
Crumble the nori sheets into small pieces and add them to the skillet, stirring well to combine with the onion and garlic.
Increase the heat to medium-high and add the cauliflower rice to the skillet. Stir well to combine all the ingredients.
Season the mixture with soy sauce, sesame oil, sea salt, and black pepper. Stir to ensure the cauliflower is evenly coated.
Continue to cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Remove the skillet from the heat and stir in the chopped green onions.
Transfer the low carb rice with seaweed to a serving dish and garnish with sesame seeds.
Serve immediately while hot.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 21.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2922 mg | 62% | |
*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.
