Low Carb Fried Rice with Vegetables and Meat

Satisfy your cravings for a hearty, nutritious meal with this Low Carb Fried Rice with Vegetables and Meat! Bursting with flavors and packed with vibrant veggies, tender chicken, and fragrant garlic, this recipe swaps traditional rice for cauliflower rice, making it a wholesome, keto-friendly alternative. Ready in just 40 minutes, this dish combines the perfect balance of protein and fiber while keeping it low on carbs, thanks to ingredients like bell peppers, carrots, and frozen peas. Sautéed to perfection with a hint of low-sodium soy sauce, scrambled eggs, and a touch of black pepper, every bite is a medley of savory goodness. Perfect for lunch or dinner, this guilt-free fried rice is easy to prepare and customizable for your favorite vegetables or proteins. Serve it hot, topped with fresh green onions for a pop of flavor and color! Ideal for clean eating, gluten-free diets, or anyone looking for low-carb meal ideas that don’t skimp on taste.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 3 units Garlic cloves
• 1 medium Onion
• 2 medium Bell peppers
• 1 large Carrot
• 0.5 cup Frozen peas
• 1 pound Chicken breast
• 3 tablespoons Soy sauce (low sodium)
• 2 large Eggs
• 2 stalks Green onions
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice. Set aside.

Step 2

Dice the garlic, onion, bell peppers, and carrot. Slice the green onions and chicken breast into bite-sized pieces.

Step 3

Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, add the remaining one tablespoon of olive oil. Add the garlic and onion, and sauté until the onion becomes translucent, about 3 minutes.

Step 5

Add the bell peppers, carrot, and peas to the skillet. Stir-fry the vegetables for about 5 minutes, until they are tender but still crisp.

Step 6

Push the vegetables to one side of the skillet. Pour the beaten eggs on the other side and scramble them until fully cooked.

Step 7

Add the cauliflower rice to the skillet, stirring everything together.

Step 8

Return the cooked chicken to the skillet, then add the soy sauce, salt, and black pepper. Stir to combine all the ingredients thoroughly.

Step 9

Cook for an additional 3-5 minutes, allowing the flavors to meld and the cauliflower rice to heat through.

Step 10

Garnish with sliced green onions before serving. Serve hot.

Nutrition Facts

Serving size	(1873.9g)

Amount per serving	% Daily Value*
Calories	1470.4

Total Fat 56.3g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 5.1g
Cholesterol 762.1mg	0%
Sodium 6540.5mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 35.1g
Protein 164.8g	0%

Vitamin D 82IU	0%
Calcium 394.6mg	0%
Iron 11.1mg	0%
Potassium 4879.2mg	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: 33.5%

Protein: 43.6%

Carbs: 22.8%