Low Carb White Fried Rice
Transform your favorite takeout dish into a wholesome, guilt-free delight with this Low Carb White Fried Rice recipe! Perfect for keto and paleo lifestyles, this quick and easy meal swaps carb-heavy white rice for tender cauliflower rice, creating a lighter yet equally flavorful alternative. Loaded with colorful peas and carrots, fluffy scrambled eggs, and aromatic garlic and onions, every bite is a celebration of texture and taste. A splash of sesame oil and soy sauce (or coconut aminos for a gluten-free twist) brings that classic fried rice flair, while green onions add a fresh, vibrant finish. Ready in just 25 minutes, it’s a low-calorie, high-flavor dish perfect for lunch, dinner, or meal prep.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice (fresh or frozen)
- 2 large Eggs
- 1 tablespoon Sesame oil
- 1 tablespoon Avocado oil (or any neutral oil)
- 2 cloves Garlic cloves, minced
- 0.5 cup Onion, finely diced
- 0.75 cup Frozen peas and carrots mix
- 2 tablespoons Low-sodium soy sauce (or coconut aminos for gluten-free)
- 2 stalks Green onions, sliced
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
If using fresh cauliflower, wash, dry, and chop the cauliflower into florets. Pulse in a food processor until it resembles rice. Skip this step if using pre-riced cauliflower.
In a small bowl, beat the eggs and set aside.
Heat a large skillet or wok over medium heat and add 1/2 tablespoon of avocado oil. Once the oil is hot, pour in the beaten eggs and scramble them until just set. Remove the eggs from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of avocado oil. Add the minced garlic and diced onion. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the frozen peas and carrots mix and cook for another 2 minutes until they are heated through.
Increase the heat to medium-high and add the cauliflower rice to the skillet. Cook, stirring frequently, for 5-6 minutes until the cauliflower is tender but not mushy.
Push the cauliflower rice to one side of the skillet and pour the sesame oil into the empty space. Add the cooked eggs back into the skillet, breaking them up into small pieces with your spatula.
Mix the eggs, vegetables, and cauliflower rice together. Drizzle the soy sauce (or coconut aminos) over the mixture, stirring well to coat evenly.
Season with salt and black pepper, adjusting to taste.
Remove from heat and garnish with sliced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2732 mg | 58% | |
*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.
