Low Carb Thai Fried Rice
Elevate your weeknight dinner game with this flavorful and healthy Low Carb Thai Fried Rice—a delicious take on traditional Thai fried rice, perfect for those following a low-carb lifestyle! This recipe swaps out regular rice for cauliflower rice, making it a lighter alternative packed with nutritious vegetables like bell peppers, carrots, and green onions. Infused with aromatic garlic and ginger and seasoned with soy sauce, fish sauce, and sesame oil, each bite delivers bold, authentic Thai flavors. Customize it with your choice of protein, such as chicken, shrimp, or tofu, and spice up the dish with a sprinkle of crushed red pepper flakes. Ready in just 25 minutes, this gluten-free and dairy-free meal is garnished with fresh cilantro and served alongside lime wedges for a zesty finish. Perfect as a quick family dinner or a guilt-free meal prep option, this low-carb Thai fried rice is sure to be your new favorite!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice (fresh or frozen)
- 1 cup Cooked chicken, shrimp, or tofu (optional for added protein)
- 2 Eggs
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 Green onions, sliced
- 1 medium Carrot, finely diced
- 1 medium Bell pepper, finely diced
- 1 cup Frozen peas (optional)
- 3 tablespoons Soy sauce or tamari (use tamari for gluten-free option)
- 1 tablespoon Fish sauce
- 1 tablespoon Sesame oil
- 0.25 cup Cilantro, chopped
- 2 Lime wedges for serving
- 0.5 teaspoon Crushed red pepper flakes (optional for heat)
- 1 tablespoon Cooking oil (e.g., avocado oil, coconut oil)
Instructions
1. Prepare all ingredients: if using fresh cauliflower, grate it into rice-sized pieces using a box grater or food processor.
2. Heat a large skillet or wok over medium-high heat and add the cooking oil.
3. Once the oil is hot, add the minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.
4. Add the diced carrots and bell pepper to the pan, cooking for 2-3 minutes until they begin to soften.
5. Push the vegetables to the side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
6. Add the cauliflower rice to the skillet, stirring well to combine. Cook for 3-4 minutes, stirring occasionally, until the cauliflower is tender.
7. If using cooked chicken, shrimp, or tofu, stir it into the skillet at this stage to heat it through.
8. Add the soy sauce or tamari, fish sauce, and sesame oil, mixing thoroughly so that the flavor distributes evenly. For extra heat, add the crushed red pepper flakes, if desired.
9. Stir in the frozen peas (if using) and sliced green onions, cooking for an additional 1-2 minutes until everything is heated through.
10. Remove the skillet from the heat and garnish the fried rice with chopped cilantro.
11. Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 31.7 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3941 mg | 84% | |
*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.
