Keto Fried Rice with Vegetables and Meat

Satisfy your cravings for takeout without breaking your keto diet with this flavorful Keto Fried Rice with Vegetables and Meat! This low-carb, high-protein recipe swaps traditional rice for nutrient-packed cauliflower rice, delivering the same beloved texture with a fraction of the carbs. Tender diced chicken breast, vibrant red bell peppers, and a medley of aromatic garlic, ginger, and green onions are brought together in a quick stir-fry, perfectly seasoned with low-sodium soy sauce and sesame oil. Ready in just 40 minutes, this easy and healthy weeknight meal serves up all the comfort and bold flavors of classic fried rice while keeping it guilt-free. Perfect for keto enthusiasts or anyone looking to enjoy a lighter twist on a takeout favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 3 tablespoons Olive oil
• 300 grams Chicken breast, diced
• 2 tablespoons Soy sauce, low-sodium
• 2 Eggs, beaten
• 2 stalks Green onions, sliced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 medium Red bell pepper, diced
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower head and cut it into smaller florets.

Step 2

In a food processor, pulse the cauliflower florets until they resemble rice grains. Take care not to over-process.

Step 3

Heat a large frying pan or wok over medium-high heat and add 1 tablespoon of olive oil.

Step 4

Add the diced chicken breast to the pan. Sauté for about 5-7 minutes until fully cooked, then remove from the pan and set aside.

Step 5

In the same pan, add another tablespoon of olive oil. Pour in the beaten eggs and scramble until cooked through. Transfer the eggs to the same bowl as the chicken.

Step 6

Add the remaining tablespoon of olive oil to the pan along with the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 7

Add the diced red bell pepper to the pan and cook for 2-3 minutes until just tender.

Step 8

Stir in the cauliflower rice, soy sauce, salt, and black pepper. Cook for about 5 minutes, stirring frequently until the cauliflower is tender.

Step 9

Return the cooked chicken and scrambled eggs to the pan. Combine all ingredients well.

Step 10

Stir in the sliced green onions and sesame oil. Cook for an additional 1-2 minutes.

Step 11

Taste and adjust seasoning if necessary. Serve hot.

Nutrition Facts

Serving size	(1096.6g)

Amount per serving	% Daily Value*
Calories	1331.8

Total Fat 78.5g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 10.0g
Cholesterol 637.9mg	0%
Sodium 3191.5mg	0%
Total Carbohydrate 39.3g	0%
Dietary Fiber 13.0g	0%
Total Sugars 14.5g
Protein 117.3g	0%

Vitamin D 107.9IU	0%
Calcium 226.8mg	0%
Iron 7.9mg	0%
Potassium 2925.8mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 35.2%

Carbs: 11.8%