Keto Beef and Vegetable Fried Rice
Transform your dinner routine with this flavorful Keto Beef and Vegetable Fried Rice, a low-carb twist on a beloved classic. Packed with tender beef sirloin, vibrant veggies like red bell pepper and snap peas, and protein-rich scrambled eggs, this dish swaps traditional rice for cauliflower rice, making it keto-friendly and nutrient-dense. Infused with aromatic garlic, ginger, soy sauce, and sesame oil, every bite delivers a satisfying fusion of savory and umami flavors. Ready in just 35 minutes from start to finish, this quick one-skillet meal is perfect for busy weeknights. Sprinkle with sesame seeds for the perfect finishing touch and serve it up as a wholesome, guilt-free crowd-pleaser that’s as nutritious as it is delicious.
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Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 pound beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 stalks green onion, chopped
- 1 medium red bell pepper, sliced
- 1 cup snap peas, trimmed and sliced
- 2 eggs, beaten
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Roughly chop the cauliflower and pulse in a food processor until it resembles rice-like grains. Be careful not to over-process. Set aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 5 minutes. Remove the beef from the skillet and set aside.
Step 3
In the same skillet, add the remaining olive oil. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Step 4
Add the cauliflower rice to the skillet, stirring to coat with the oil and aromatics. Cook for 5-7 minutes, until the cauliflower is tender but not mushy.
Step 5
Push the cauliflower rice to one side of the skillet. Pour the beaten eggs onto the other side and scramble them until fully cooked. Mix the scrambled eggs into the cauliflower rice.
Step 6
Return the beef to the skillet, adding the soy sauce, sesame oil, chopped green onions, sliced bell pepper, and snap peas. Stir well and cook for another 3-5 minutes, until the vegetables are crisp-tender.
Step 7
Season with salt and black pepper to taste.
Step 8
Garnish with sesame seeds before serving.
Nutrition Facts
| Serving size | (1819.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2083.0 |
| Total Fat 128.3g | 0% |
| Saturated Fat 38.4g | 0% |
| Polyunsaturated Fat 10.9g | |
| Cholesterol 687.5mg | 0% |
| Sodium 4561.6mg | 0% |
| Total Carbohydrate 75.1g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 28.7g | |
| Protein 160.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 452.7mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 5180.8mg | 0% |
Source of Calories