Low Carb Vegetable Fried Rice
Satisfy your craving for takeout with this healthy and delicious Low Carb Vegetable Fried Rice! Made with nutrient-packed cauliflower rice, vibrant veggies like carrots, bell peppers, and green beans, and seasoned with aromatic garlic, ginger, and low-sodium soy sauce, this quick and easy dish is a guilt-free delight. Perfect for weeknight dinners or meal prep, it comes together in just 30 minutes! This low-carb, keto-friendly spin on classic vegetable fried rice doesn’t skimp on flavor, thanks to a hint of sesame oil and the savory richness of scrambled eggs. Garnish with green onions and sesame seeds for a beautiful, restaurant-worthy finish. Serve it as a standalone dish or pair it with your favorite protein for a complete meal. Healthy, flavorful, and satisfying, this cauliflower fried rice recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 large Eggs, beaten
- 1 medium Carrot, diced
- 1 medium Bell pepper, diced
- 1 cup Green beans, chopped
- 1 cup Frozen peas
- 3 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 2 stalks Green onions, sliced
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
Pour in the beaten eggs and scramble them until fully cooked, then transfer to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the diced carrots, bell peppers, and green beans to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the frozen peas and cook for an additional 1-2 minutes until heated through.
Increase the heat to high and add the cauliflower rice to the skillet. Cook for 3-4 minutes, stirring frequently, until the rice is tender and slightly golden.
Pour in the soy sauce and sesame oil, then season with salt and black pepper. Stir to combine.
Return the cooked scrambled eggs to the skillet and stir to mix evenly with the vegetables and cauliflower rice.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot and enjoy your low-carb vegetable fried rice!
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 34.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2666 mg | 57% | |
*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.
