Low Carb Seafood Fried Rice
Elevate your weeknight dinners with this flavorful and healthy Low Carb Seafood Fried Rice, a creative twist on the classic takeout favorite! This recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a light and satisfying base that's perfect for anyone watching their carbs. Juicy shrimp and tender scallops add a touch of elegance while enhancing the dish with rich, natural sweetness. Aromatic garlic, ginger, and sesame oil balance the flavors, while vibrant red bell peppers and green onions bring a pop of color and freshness. Ready in just 35 minutes and packed with protein, this one-pan wonder is ideal for busy evenings. Whether you're following a keto lifestyle or simply looking for lighter dinner options, this seafood fried rice guarantees delicious results with minimal effort.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 250 grams Shrimp
- 200 grams Scallops
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Red bell pepper
- 3 stalks Green onion
- 3 tablespoons Soy sauce
- 2 large Eggs
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ginger
Instructions
Prepare the cauliflower rice by removing the outer leaves from the head of cauliflower and washing it thoroughly. Cut it into manageable pieces and pulse in a food processor until it resembles rice grains. Set aside.
Peel and devein the shrimp. Clean the scallops by removing the side muscles if they are present. Rinse and pat the seafood dry with paper towels.
Mince the garlic, thinly slice the red bell pepper, and chop the green onions. Set them aside for cooking.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops and season with a pinch of salt and pepper. Cook for 3-4 minutes until they are fully cooked and set them aside on a plate.
Add the remaining tablespoon of olive oil to the skillet. Sauté the garlic, ginger, and red bell pepper for about 2-3 minutes until fragrant and slightly softened.
Push the vegetables to one side of the skillet. Crack the eggs into the empty side of the skillet and scramble them using a spatula. Cook until set.
Mix the cooked eggs with the vegetables, then add the cauliflower rice to the skillet. Pour the soy sauce over the rice, stirring to fully incorporate.
Continue to stir-fry the mixture for 5-7 minutes, or until the cauliflower rice is tender.
Return the cooked shrimp and scallops to the skillet. Add the sesame oil and chopped green onions, stirring everything together for about 2 minutes until warmed through.
Adjust seasoning with additional salt and black pepper as desired before serving hot.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 5752 mg | 250% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 22.0 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4075 mg | 87% | |
*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.
