Low Carb Veggie Fried Rice
Transform your weeknight dinners with this delicious, low carb veggie fried rice! Packed with vibrant, nutrient-rich vegetables like diced carrots, bell peppers, zucchini, and green onions, this recipe swaps traditional rice for light and fluffy cauliflower rice, creating a satisfying dish that's perfect for keto and low-carb diets. Infused with the savory flavors of garlic, sesame oil, and soy sauce (or tamari for a gluten-free option), and elevated with scrambled eggs for extra protein, this dish comes together in just 30 minutes, making it a quick, healthy, and flavorful option for busy days. Serve it as a standalone meal or pair it with your favorite protein—it’s versatile, nutritious, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 medium Carrot, diced
- 1 medium Bell pepper, diced (any color)
- 1 medium Zucchini, diced
- 1 cup Frozen peas
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 2 large Eggs, beaten
- 2 stalks Green onions, sliced
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Optional: Red chili flakes (for heat)
Instructions
Prepare all vegetables: dice the carrot, bell pepper, and zucchini; slice the green onions and mince the garlic.
Heat a large skillet or wok over medium-high heat. Add the olive oil and sesame oil.
Once hot, add the minced garlic and cook for 30 seconds until fragrant.
Add the diced carrot, bell pepper, and zucchini to the skillet. Sauté for 5-6 minutes until the vegetables begin to soften.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cauliflower rice and frozen peas to the skillet, stirring well to incorporate. Cook for 3-4 minutes until the cauliflower rice is tender but not mushy.
Pour in the soy sauce and stir to evenly coat all the ingredients. Add salt, black pepper, and optional red chili flakes if desired.
Cook for another 1-2 minutes to ensure everything is heated through and flavors are combined.
Remove from heat and garnish with sliced green onions before serving.
Serve hot as a main dish or as a side—enjoy your low-carb veggie fried rice!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 291 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2650 mg | 56% | |
*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.
