Low Carb Stir-Fried Vegetables with Rice

Transform your weeknight dinner with this vibrant and nutritious Low Carb Stir-Fried Vegetables with Rice recipe! Featuring tender cauliflower rice as a light and wholesome base, this dish is packed with colorful stir-fried veggies like bell peppers, zucchini, broccoli, and mushrooms, all coated in a savory low-sodium soy sauce blend. Infused with aromatic garlic, ginger, and a hint of sesame, this quick and easy meal is ready in just 30 minutes, making it perfect for busy schedules. Topped with crunchy sesame seeds and fresh green onions, this low-carb, gluten-free recipe satisfies cravings without compromising on flavor. Whether you're following a keto-friendly lifestyle or simply looking to add more plant-based dishes to your menu, this stir-fry is a deliciously healthy crowd-pleaser!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 inch Ginger
• 1 Red bell pepper
• 1 medium Zucchini
• 2 cups Broccoli florets
• 1 cup Mushrooms
• 3 tablespoons Soy sauce (low-sodium)
• 1 teaspoon Sesame oil
• 0.5 teaspoons Red chili flakes
• 1 teaspoon Sesame seeds
• 2 stalks Green onions

Directions

Step 1

Prepare the cauliflower rice: Remove the leaves and core from the cauliflower and chop it into florets. Use a food processor to pulse the florets until they resemble rice grains. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender. Remove from the skillet and set aside.

Step 3

Finely mince the garlic and ginger. Slice the red bell pepper, zucchini, and mushrooms into thin strips. Chop the broccoli into bite-sized florets. Thinly slice the green onions, keeping the white and green parts separate.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the minced garlic, ginger, and the white part of the green onions. Stir-fry for 1–2 minutes until fragrant.

Step 5

Add the broccoli, red bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for 5–7 minutes, or until the vegetables are tender-crisp.

Step 6

Reduce the heat to medium. Add the soy sauce, sesame oil, and red chili flakes to the skillet, stirring to coat the vegetables evenly in the sauce.

Step 7

Return the cooked cauliflower rice to the skillet and toss gently with the vegetables and sauce until everything is well combined and heated through.

Step 8

Transfer the stir-fry to serving plates and garnish with sesame seeds and the green parts of the sliced green onions.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(1398.0g)

Amount per serving	% Daily Value*
Calories	873.6

Total Fat 53.1g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 12.2g
Cholesterol 0mg	0%
Sodium 4579.4mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 24.7g	0%
Total Sugars 36.7g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 311.9mg	0%
Iron 7.4mg	0%
Potassium 3745.4mg	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: 51.7%

Protein: 13.9%

Carbs: 34.4%