Low Carb Rice with Mixed Vegetables
Transform your meals with this vibrant and flavorful Low Carb Rice with Mixed Vegetables, a healthy twist on a classic favorite! Featuring finely riced cauliflower as a nutrient-packed, keto-friendly base, this dish is bursting with colorful, crisp-tender vegetables like carrots, zucchini, red bell peppers, and peas. A quick toss in garlic-infused olive oil and a splash of savory soy sauce add layers of umami, while freshly chopped green onions provide a hint of brightness. Ready in just 30 minutes, this easy and delicious one-skillet meal is perfect as a low-carb side or a light, satisfying main course. Packed with wholesome ingredients and loaded with flavor, it’s a must-try for anyone looking to enjoy a guilt-free rice alternative!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 small Zucchini
- 0.5 cup Frozen peas
- 2 tablespoons Soy sauce
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into florets.
Step 2
Place the cauliflower florets in a food processor and pulse until the texture resembles rice grains. Be careful not to over-process. You may need to do this in batches.
Step 3
Mince the garlic cloves finely. Peel the carrot and dice it into small cubes. Chop the red bell pepper and zucchini into similar-sized small pieces.
Step 4
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5
Add the diced carrot, red bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Step 6
Stir in the frozen peas and continue cooking for another 2 minutes.
Step 7
Add the cauliflower rice to the skillet, along with the soy sauce, salt, and black pepper. Mix everything well and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Step 8
While the cauliflower rice is cooking, chop the green onions finely.
Step 9
Once the rice mixture is cooked to your liking, remove it from the heat and stir in the chopped green onions.
Step 10
Serve hot as a side dish or as a light main course.
Nutrition Facts
| Serving size | (959.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 582.5 |
| Total Fat 30.7g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4492.5mg | 0% |
| Total Carbohydrate 64.0g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 31.1g | |
| Protein 20.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 216.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2541.6mg | 0% |
Source of Calories