Low Carb Vegetable and Sausage Fried Rice
Say goodbye to carb-heavy meals and hello to flavor-packed simplicity with this Low Carb Vegetable and Sausage Fried Rice! Made with tender cauliflower rice, sugar-free sausage, and a colorful medley of fresh vegetables, this lighter take on a classic favorite is perfect for keto or low-carb diets. This recipe boasts layers of savory richness from soy sauce or gluten-free coconut aminos, aromatic sesame oil, and garlic, while fluffy scrambled eggs add satisfying texture. With a quick prep time of just 15 minutes and a versatile ingredient list, this dish is ideal for busy weeknights or meal prep. Garnished with vibrant green onions, every bite is as nutritious as it is delicious. Level up your dinner game with this guilt-free alternative that delivers on flavor without compromising your goals!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 8 ounces Sausage (preferably chicken or pork, sugar-free)
- 2 large Eggs
- 1 medium, diced Carrot
- 1 medium, diced Bell pepper (any color)
- 1 cup, trimmed and chopped Green beans
- 3 cloves, minced Garlic
- 2 tablespoons Soy sauce (low sodium, or coconut aminos for gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 2 stalks, sliced Green onions
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
Add the sausage and cook until browned, breaking it into smaller pieces with a spatula, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Crack the eggs into the skillet and scramble them until just set, about 2-3 minutes. Remove the eggs from the skillet and set aside with the sausage.
Wipe the skillet clean if necessary and add 1 tablespoon of sesame oil. Sauté the garlic, carrots, bell pepper, and green beans over medium-high heat until they soften slightly, about 4-5 minutes.
Add the cauliflower rice to the skillet and stir well to combine with the vegetables. Cook for 3-4 minutes until the cauliflower rice is tender.
Return the sausage and scrambled eggs to the skillet. Stir in the soy sauce (or coconut aminos), salt, and black pepper. Mix everything well and cook for an additional 2-3 minutes.
Remove the skillet from heat and garnish with sliced green onions before serving.
Serve immediately and enjoy your low-carb vegetable and sausage fried rice!
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4297 mg | 187% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 23.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2487 mg | 53% | |
*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.
