Low Carb Combination Fried Rice

Savor the flavors of your favorite takeout dish with a healthy twist in this Low Carb Combination Fried Rice! This quick and easy recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a guilt-free, keto-friendly meal that's bursting with flavor. Loaded with tender shrimp, juicy chicken breast, and vibrant vegetables like bell peppers, carrots, and peas, every bite is perfectly balanced and satisfying. Aromatics like garlic, ginger, and a touch of toasted sesame oil lend an irresistible depth, while scrambled eggs and a savory hint of soy sauce tie it all together. Ready in just 35 minutes, this low-carb, high-protein dish is perfect for busy weeknights or meal prep. Garnish with bright green onions and enjoy a wholesome, restaurant-quality stir-fry in the comfort of your home!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 3 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoons Ginger, minced
• 3 units Green onions, sliced
• 2 units Eggs
• 1 cup Cooked chicken breast, cubed
• 8 ounces Shrimp, peeled and deveined
• 1 large Carrot, diced
• 0.5 cup Frozen peas
• 1 medium Bell pepper, diced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare the cauliflower rice by pulsing florets in a food processor until it resembles the texture of rice.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, ginger, and white parts of the green onions, sauté for 1-2 minutes until fragrant.

Step 4

Increase the heat to medium-high, add the diced carrot and bell pepper, and cook for another 3-4 minutes until slightly tender.

Step 5

Push the vegetables to one side of the skillet and crack the eggs into the other side. Allow them to set slightly, then scramble and mix with the vegetables.

Step 6

Add the cauliflower rice and peas to the skillet. Stir well to combine all ingredients.

Step 7

Return the cooked shrimp and add the cubed chicken. Then incorporate the soy sauce, sesame oil, salt, and black pepper. Toss everything together and cook for an additional 3-4 minutes until heated through and well combined.

Step 8

Garnish with the remaining green parts of the onions and serve hot.

Nutrition Facts

Serving size	(1447.2g)

Amount per serving	% Daily Value*
Calories	1452.6

Total Fat 64.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 8.6g
Cholesterol 1023.3mg	0%
Sodium 3813.2mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 21.4g	0%
Total Sugars 26.5g
Protein 161.0g	0%

Vitamin D 82IU	0%
Calcium 385.3mg	0%
Iron 10.4mg	0%
Potassium 3256.4mg	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: 39.1%

Protein: 43.7%

Carbs: 17.2%