Low Carb Seafood Fried Rice
Dive into a delicious, guilt-free spin on a takeout favorite with this Low Carb Seafood Fried Rice, a perfect blend of healthy ingredients and bold flavors. Made with cauliflower rice as a nutritious, grain-free base, this recipe is packed with tender shrimp, succulent scallops, and vibrant vegetables like red bell pepper and green onion. The dish is seasoned with soy sauce, garlic, ginger, and a touch of sesame oil, creating a savory, umami-rich profile that's irresistible. Quick and easy to prepare in just 35 minutes, this high-protein, low-carb meal is perfect for busy weeknights or meal prepping. Whether you're following a keto lifestyle or simply looking for a wholesome dinner idea, this seafood fried rice will quickly become a household favorite. Serve it hot and enjoy every flavorful bite!
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Ingredients
- 1 large head Cauliflower
- 250 grams Shrimp
- 200 grams Scallops
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Red bell pepper
- 3 stalks Green onion
- 3 tablespoons Soy sauce
- 2 large Eggs
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ginger
Directions
Step 1
Prepare the cauliflower rice by removing the outer leaves from the head of cauliflower and washing it thoroughly. Cut it into manageable pieces and pulse in a food processor until it resembles rice grains. Set aside.
Step 2
Peel and devein the shrimp. Clean the scallops by removing the side muscles if they are present. Rinse and pat the seafood dry with paper towels.
Step 3
Mince the garlic, thinly slice the red bell pepper, and chop the green onions. Set them aside for cooking.
Step 4
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops and season with a pinch of salt and pepper. Cook for 3-4 minutes until they are fully cooked and set them aside on a plate.
Step 5
Add the remaining tablespoon of olive oil to the skillet. Sauté the garlic, ginger, and red bell pepper for about 2-3 minutes until fragrant and slightly softened.
Step 6
Push the vegetables to one side of the skillet. Crack the eggs into the empty side of the skillet and scramble them using a spatula. Cook until set.
Step 7
Mix the cooked eggs with the vegetables, then add the cauliflower rice to the skillet. Pour the soy sauce over the rice, stirring to fully incorporate.
Step 8
Continue to stir-fry the mixture for 5-7 minutes, or until the cauliflower rice is tender.
Step 9
Return the cooked shrimp and scallops to the skillet. Add the sesame oil and chopped green onions, stirring everything together for about 2 minutes until warmed through.
Step 10
Adjust seasoning with additional salt and black pepper as desired before serving hot.
Nutrition Facts
| Serving size | (1619.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1362.9 |
| Total Fat 72.5g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 15.1g | |
| Cholesterol 782mg | 0% |
| Sodium 5752.1mg | 0% |
| Total Carbohydrate 78.9g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 22.0g | |
| Protein 104.7g | 0% |
| Vitamin D 92IU | 0% |
| Calcium 491.7mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 4074.8mg | 0% |
Source of Calories