Low Carb Vegetable and Chicken Fried Rice
Packed with vibrant vegetables, tender chicken, and a flavorful blend of soy sauce and sesame oil, this Low Carb Vegetable and Chicken Fried Rice delivers all the comfort of classic fried rice with a healthy twist. Featuring cauliflower rice as a light and nutrient-rich substitute for traditional grains, this recipe is perfect for keto or low-carb lifestyles. A quick scramble of eggs, aromatic garlic, and crisp zucchini, carrots, and bell peppers add layers of texture and taste, while green onions provide a fresh finishing touch. Ready in just 35 minutes, this easy skillet recipe is ideal for busy weeknights and makes a satisfying dinner for the whole family. Serve it warm and garnish to impress!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 4 cups Cauliflower rice
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 3 Green onions, sliced
- 3 cloves Garlic, minced
- 2 large Eggs
- 3 tablespoons Soy sauce (low sodium)
- 2 teaspoons Sesame oil
- 2 tablespoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Cut the chicken breast into small bite-sized pieces and season with a pinch of salt and pepper. Set aside.
Warm a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken and cook until fully cooked through, about 5-6 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the diced carrot, zucchini, red bell pepper, and minced garlic. Cook for 4-5 minutes, stirring frequently, until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs gently, cooking until just set. Combine the scrambled eggs with the vegetables by stirring them together.
Add the cooked chicken back into the skillet. Next, add the cauliflower rice and stir well to combine all the ingredients.
Drizzle the soy sauce and sesame oil over the mixture, stirring to distribute evenly. Cook for another 3-5 minutes until the cauliflower rice is tender and heated through.
Taste the fried rice and adjust seasoning with additional salt or pepper, if necessary.
Remove from heat and garnish with sliced green onions. Serve warm.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.7 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3578 mg | 76% | |
*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.
