Keto Veggie Fried Rice

Transform your favorite comfort food into a healthy, low-carb delight with this vibrant Keto Veggie Fried Rice! Made with cauliflower rice as a nutritious base, this dish is packed with a rainbow of fresh vegetables like bell peppers, zucchini, carrots, and snow peas, sautéed to tender-crisp perfection. Flavored with fragrant garlic, ginger, soy sauce (or tamari for a gluten-free option), and a touch of sesame oil, this recipe delivers bold, savory notes in every bite. Scrambled eggs add protein and richness, making it a satisfying meal the whole family will love. Ready in just 25 minutes, this quick and easy keto-friendly stir-fry is perfect for busy weeknights or meal prep. Garnished with green onions for a fresh finish, it’s a low-carb twist on a classic that doesn’t compromise on flavor.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Coconut oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 3 tablespoons Soy sauce or tamari (for gluten-free)
• 1 teaspoon Sesame oil
• 3 stalks Green onions, sliced
• 1 medium Bell peppers, diced (any color)
• 1 medium Zucchini, diced
• 1 small Carrots, grated
• 1 cup Snow peas, trimmed and sliced
• 2 large Eggs
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare all ingredients by chopping, grating, and slicing as needed. Ensure the cauliflower rice is ready and vegetables are prepped.

Step 2

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat.

Step 3

Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.

Step 4

Add the chopped bell peppers, zucchini, grated carrots, and snow peas. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.

Step 5

Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of coconut oil to the empty side.

Step 6

Pour in the beaten eggs and scramble until fully cooked, then stir back into the vegetables.

Step 7

Add the cauliflower rice to the skillet. Stir well to combine with the vegetables and eggs.

Step 8

Pour the soy sauce or tamari over the mixture and stir to distribute evenly. Add the sesame oil for extra flavor.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Cook for an additional 3-4 minutes, stirring frequently, until the cauliflower rice is tender and heated through.

Step 11

Garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(1269.6g)

Amount per serving	% Daily Value*
Calories	887.5

Total Fat 53.4g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 372mg	0%
Sodium 4392.8mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 23.3g	0%
Total Sugars 32.1g
Protein 39.4g	0%

Vitamin D 82IU	0%
Calcium 358.0mg	0%
Iron 10.5mg	0%
Potassium 2771.8mg	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: 51.9%

Protein: 17.0%

Carbs: 31.0%