Low Carb Stir-Fried Vegetables with Rice
Elevate your weeknight dinners with this vibrant and healthy Low Carb Stir-Fried Vegetables with Rice recipe! Featuring a colorful medley of broccoli florets, zucchini, red bell pepper, and mushrooms, this dish pairs beautifully with cauliflower rice for a guilt-free alternative to traditional grains. Infused with bold flavors from fragrant garlic, fresh ginger, soy sauce, and a hint of spicy red chili flakes, this quick and easy stir-fry is ready in just 30 minutes. Topped with toasted sesame seeds and fresh green onions, it’s perfect for anyone seeking a low-carb, nutrient-packed meal that’s both satisfying and full of flavor. Whether you're meal prepping or serving dinner for a crowd, this dish delivers a delightful mix of textures and aromas that are sure to impress!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 inch Ginger
- 1 Red bell pepper
- 1 medium Zucchini
- 2 cups Broccoli florets
- 1 cup Mushrooms
- 3 tablespoons Soy sauce (low-sodium)
- 1 teaspoon Sesame oil
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Sesame seeds
- 2 stalks Green onions
Instructions
Prepare the cauliflower rice: Remove the leaves and core from the cauliflower and chop it into florets. Use a food processor to pulse the florets until they resemble rice grains. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender. Remove from the skillet and set aside.
Finely mince the garlic and ginger. Slice the red bell pepper, zucchini, and mushrooms into thin strips. Chop the broccoli into bite-sized florets. Thinly slice the green onions, keeping the white and green parts separate.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the minced garlic, ginger, and the white part of the green onions. Stir-fry for 1–2 minutes until fragrant.
Add the broccoli, red bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for 5–7 minutes, or until the vegetables are tender-crisp.
Reduce the heat to medium. Add the soy sauce, sesame oil, and red chili flakes to the skillet, stirring to coat the vegetables evenly in the sauce.
Return the cooked cauliflower rice to the skillet and toss gently with the vegetables and sauce until everything is well combined and heated through.
Transfer the stir-fry to serving plates and garnish with sesame seeds and the green parts of the sliced green onions.
Serve hot and enjoy!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 36.7 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3745 mg | 80% | |
*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.
