Keto Vegetable Fried Rice

Transform your weeknight dinners with this flavorful and low-carb Keto Vegetable Fried Rice! Made with nutrient-packed cauliflower rice, crisp stir-fried veggies, and protein-rich scrambled eggs, this quick and easy recipe delivers all the classic fried rice flavors you love—without the carbs. Fragrant garlic and ginger pair perfectly with a drizzle of soy sauce (or coconut aminos for a gluten-free twist) and sesame oil, creating a dish that's as aromatic as it is satisfying. Ready in just 25 minutes, this keto-friendly, gluten-free, and guilt-free meal can be served as a healthy side dish or a light, nutritious main course. Garnish with fresh green onions and sesame seeds for a finishing touch that's as visually appetizing as it is delicious. Perfect for those following a keto lifestyle or anyone looking for a lighter take on a takeout classic!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 2 Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
• 1 teaspoon Sesame oil
• 2 Eggs, beaten
• 1 cup Zucchini, diced
• 1 cup Bell pepper, diced
• 1 cup Carrot, diced
• 2 Green onions, sliced
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the vegetables by dicing the zucchini, bell pepper, and carrot, and slicing the green onions.

Step 2

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

Step 3

Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 4

Add the diced zucchini, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.

Step 5

Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. Scramble the eggs until fully cooked, then mix them in with the vegetables.

Step 6

Transfer the vegetable and egg mixture to a plate and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil and increase the heat to medium-high.

Step 8

Add the cauliflower rice to the skillet, stirring frequently for 3-4 minutes until the cauliflower is heated through and slightly tender.

Step 9

Return the vegetable and egg mixture to the skillet with the cauliflower rice. Stir to combine everything evenly.

Step 10

Drizzle the soy sauce (or coconut aminos) and sesame oil over the mixture. Stir well to coat all the ingredients evenly.

Step 11

Season with salt and black pepper to taste. Adjust the soy sauce if needed for additional flavor.

Step 12

Garnish with sliced green onions and sesame seeds, if desired, before serving.

Step 13

Serve warm as a side dish or main meal. Enjoy!

Nutrition Facts

Serving size	(1212.6g)

Amount per serving	% Daily Value*
Calories	857.8

Total Fat 55.7g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 8.5g
Cholesterol 370mg	0%
Sodium 3451.2mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 21.8g	0%
Total Sugars 30.1g
Protein 31.7g	0%

Vitamin D 80IU	0%
Calcium 323.6mg	0%
Iron 7.5mg	0%
Potassium 2717.3mg	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: 55.8%

Protein: 14.1%

Carbs: 30.1%