Low Carb Vegetable and Ham Fried Rice
Transform your weeknight dinners with this vibrant and wholesome Low Carb Vegetable and Ham Fried Rice recipe, a high-protein, keto-friendly twist on a classic takeout favorite. Packed with nutrient-rich vegetables like carrots, zucchini, and peas, along with savory diced ham and fluffy scrambled eggs, this dish swaps traditional rice for cauliflower rice, making it lighter and lower in carbs without sacrificing flavor. Infused with aromatic garlic, a splash of soy sauce or coconut aminos, and a hint of sesame oil, every bite is a delightful flavor explosion. Quick and easy to prepare in just 30 minutes, this recipe is perfect for busy lifestyles and can be tailored with your favorite add-ins or proteins. Serve it hot, beautifully garnished with fresh green onions for a satisfying, guilt-free meal that everyone will love.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 cup Cooked ham, diced
- 1 Carrot, finely diced
- 1 Zucchini, finely diced
- 0.5 cup Frozen peas
- 2 stalks Green onion, thinly sliced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce (or coconut aminos for low-sodium alternative)
- 1 tablespoon Sesame oil
- 2 Eggs
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Prepare all ingredients: dice the carrot, zucchini, and ham; mince the garlic; and slice the green onions.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
Add the diced carrot and cook for 2-3 minutes, stirring occasionally, until slightly softened.
Add the zucchini and frozen peas to the skillet. Cook for another 3 minutes until the vegetables are tender.
Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of olive oil to the empty side and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the vegetables.
Add the minced garlic and diced ham to the skillet. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the ham is warmed through.
Stir in the cauliflower rice and cook for 3-4 minutes, stirring frequently, until the rice is heated through and slightly tender.
Drizzle the soy sauce (or coconut aminos) and sesame oil over the mixture. Stir everything together to combine evenly.
Season with salt and black pepper to taste. Adjust seasonings as needed.
Garnish with sliced green onions before serving hot.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6606 mg | 287% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 27.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 296 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2800 mg | 60% | |
*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.
