Low Carb Veg Fried Rice
Transform your mealtime with this flavorful Low Carb Veg Fried Rice, a healthy twist on the beloved takeout classic, perfect for those seeking a keto-friendly or gluten-free option! Made with nutrient-packed cauliflower rice in place of traditional grains, this dish is loaded with colorful veggies like crunchy bell peppers, green beans, and carrots, balanced with the savory goodness of minced garlic, ginger, and sesame oil. A quick prep time of just 15 minutes makes it a go-to for busy weeknights, while scrambled eggs add protein to keep you feeling satisfied. Finished with a splash of low-sodium soy sauce (or tamari for a gluten-free alternative) and a garnish of fresh green onions, this wholesome, low-carb fried rice is bursting with flavor and perfect as a hearty main course or a vibrant side dish.
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Recipe Information
Ingredients
- 4 cups Cauliflower (riced)
- 1 cup Carrots (diced)
- 1 cup Bell peppers (diced, any color)
- 1 cup Green beans (chopped)
- 3 stalks Green onions (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce (low sodium, or tamari for gluten-free)
- 2 pieces Eggs (beaten)
- 0.5 cup Frozen peas (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Prepare the cauliflower rice by either grating fresh cauliflower using a box grater or pulsing cauliflower florets in a food processor until they resemble rice grains. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the diced carrots, green beans, and bell peppers. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet, add the remaining sesame oil to the empty side, and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables.
Stir in the cauliflower rice and frozen peas (if using). Cook for 4-5 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Drizzle the soy sauce over the cauliflower rice mixture and stir until evenly combined.
Season with salt and pepper to taste. Add the sliced green onions as a garnish before serving.
Serve hot as a standalone meal or a side dish.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 45.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 444 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4346 mg | 92% | |
*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.
