Keto Stir-Fried Vegetables with Rice
Savor the vibrant flavors of this Keto Stir-Fried Vegetables with Rice recipe, a low-carb twist on a classic favorite! Packed with nutrient-rich ingredients like crisp broccoli, tender zucchini, sweet red bell pepper, and earthy mushrooms, this dish delivers a burst of color and texture in every bite. The secret lies in the cauliflower rice, which perfectly substitutes traditional grains, keeping it keto-friendly while still hearty and satisfying. Infused with the bold, aromatic flavors of garlic, ginger, soy sauce, and sesame oil, each bite is a savory delight. Ready in just 30 minutes, this quick and easy recipe is perfect for a weeknight dinner or a light, wholesome lunch. Garnish with fresh green onions for an extra pop of flavor and enjoy this gluten-free, low-carb stir-fry that’s as delicious as it is healthy! Perfect for those on keto diets or anyone seeking a nutritious, flavorful meal option.
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Ingredients
- 4 cups Cauliflower rice
- 2 cups Broccoli florets
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 cup Mushrooms
- 2 tablespoons Coconut oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (optional, for garnish)
Directions
Step 1
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Step 2
Finely chop the garlic and grate the ginger, then add them to the skillet. Stir for 30 seconds until fragrant.
Step 3
Add the chopped broccoli florets to the skillet and stir-fry for 2-3 minutes.
Step 4
Slice the zucchini and red bell pepper into thin strips. Add them along with the sliced mushrooms to the skillet. Stir-fry for an additional 5–7 minutes until the vegetables are tender but still crisp.
Step 5
In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cauliflower rice and cook for 5 minutes, stirring occasionally, until it is slightly softened and heated through.
Step 6
Add the soy sauce or coconut aminos, sesame oil, salt, and black pepper to the skillet with the vegetables. Stir well to evenly coat the vegetables with the sauce.
Step 7
Serve the stir-fried vegetables over a bed of cauliflower rice.
Step 8
Garnish with chopped green onions if desired, and enjoy!
Nutrition Facts
| Serving size | (1216.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 815.4 |
| Total Fat 50.0g | 0% |
| Saturated Fat 26.2g | 0% |
| Polyunsaturated Fat 9.1g | |
| Cholesterol 0mg | 0% |
| Sodium 6254.5mg | 0% |
| Total Carbohydrate 71.8g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 34.8g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 283.8mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 2596.6mg | 0% |
Source of Calories