Low Carb Fried Rice with Chicken and Vegetables

Craving a flavorful, guilt-free twist on a takeout favorite? This Low Carb Fried Rice with Chicken and Vegetables brings all the savory, aromatic goodness of classic fried rice while keeping things light and healthy. Made with tender chicken breast, vibrant veggies, and nutrient-packed cauliflower rice, this dish is cooked to perfection in fragrant sesame oil with hints of garlic and ginger for a bold, Asian-inspired flavor. Wholesome and satisfying, it’s ready in just 35 minutes, making it the perfect weeknight meal for health-conscious food lovers. Packed with protein and brimming with colorful vegetables like red bell peppers, carrots, and green peas, this one-pan recipe is ideal for low-carb diets without sacrificing taste. Top it off with fresh scallions for a burst of brightness and enjoy this delicious, low-carb fried rice straight from the skillet! Perfect for meal prep, family dinners, or anyone seeking a healthy fried rice alternative.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 4 cups cauliflower rice
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 cloves garlic
• 1 teaspoon ginger
• 1 medium carrot
• 1 medium red bell pepper
• 1 cup green peas
• 3 stalks scallions
• 2 large egg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by cutting the chicken breast into small, bite-sized pieces. Season them lightly with salt and pepper.

Step 2

Finely mince the garlic cloves and ginger. Peel and dice the carrot, and slice the red bell pepper. Chop the scallions, keeping the white and green parts separate.

Step 3

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of sesame oil. Stir in the minced garlic, ginger, and the white parts of the scallions. Sauté for about 1 minute until fragrant.

Step 5

Add the diced carrot and red bell pepper to the skillet, cooking and stirring for another 3 minutes until they begin to soften.

Step 6

Stir in the cauliflower rice and peas, mixing well. Cook for about 3-4 minutes, until the cauliflower is tender but still slightly firm.

Step 7

Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble the eggs and cook until fully set, then mix them into the vegetable mixture.

Step 8

Return the cooked chicken to the skillet. Add the soy sauce and toss everything together until evenly combined and heated through.

Step 9

Taste and adjust the seasoning with more soy sauce, salt, or pepper if needed.

Step 10

Finally, sprinkle the green parts of the scallions over the top before serving immediately.

Nutrition Facts

Serving size	(1451.2g)

Amount per serving	% Daily Value*
Calories	1452.9

Total Fat 61.6g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 18.2g
Cholesterol 829.1mg	0%
Sodium 4820.6mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 26.2g
Protein 165.5g	0%

Vitamin D 107.5IU	0%
Calcium 333.2mg	0%
Iron 10.3mg	0%
Potassium 3396.4mg	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: 37.3%

Protein: 44.5%

Carbs: 18.2%