Keto Vegetable and Chicken Fried Rice

Savor the delicious simplicity of Keto Vegetable and Chicken Fried Rice, a wholesome twist on a takeout classic that’s perfect for low-carb and gluten-free lifestyles. This hearty dish swaps traditional rice for nutrient-rich cauliflower rice, ensuring you stay keto-friendly without sacrificing flavor. Tender chicken breast, colorful zucchini, bell peppers, and fragrant garlic and ginger come together in a sizzling skillet, while scrambled eggs add a satisfying richness to every bite. A splash of soy sauce (or tamari for a gluten-free option) and sesame oil brings a savory depth of flavor, making this dish irresistibly aromatic. Ready in just 35 minutes, this quick and nutritious stir-fry is ideal for busy weeknight dinners or meal prep. Garnished with fresh green onions, it’s a vibrant, guilt-free meal the whole family will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Chicken breast
• 500 grams Cauliflower rice
• 2 large Eggs
• 2 cloves Garlic cloves
• 1 teaspoon Ginger
• 1 medium Zucchini
• 1 large Bell pepper
• 2 tablespoons Soy sauce (or tamari for gluten-free option)
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil (or avocado oil)
• 2 stalks Green onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into small bite-sized pieces and season with a pinch of salt and pepper.

Step 2

Prepare the vegetables by finely chopping the zucchini, bell pepper, and green onions. Mince the garlic and grate the ginger.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until fully cooked and golden. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add 1 tablespoon of olive oil and sauté the garlic and ginger for 30 seconds until fragrant.

Step 6

Add the chopped zucchini and bell pepper to the skillet and cook for 4-5 minutes until slightly softened.

Step 7

Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them into the vegetables.

Step 8

Add the cooked chicken back into the skillet along with the cauliflower rice. Stir to combine all the ingredients.

Step 9

Pour in the soy sauce (or tamari), sesame oil, and season with additional salt and pepper as needed. Stir everything well and cook for 3-4 minutes until the cauliflower rice is tender but not mushy.

Step 10

Top the fried rice with chopped green onions for garnish and serve warm.

Nutrition Facts

Serving size	(1388.6g)

Amount per serving	% Daily Value*
Calories	1234.7

Total Fat 62.8g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 7.6g
Cholesterol 630mg	0%
Sodium 6116.1mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 31.3g
Protein 115.0g	0%

Vitamin D 82IU	0%
Calcium 304.3mg	0%
Iron 7.9mg	0%
Potassium 3111.4mg	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: 44.6%

Protein: 36.3%

Carbs: 19.1%