Low Carb Veg Fried Rice

Transform your favorite takeout dish into a guilt-free delight with this Low Carb Veg Fried Rice recipe, featuring vibrant vegetables and the perfect keto-friendly twist. Crafted with nutrient-packed riced cauliflower, this wholesome dish mimics the texture of traditional fried rice while slashing carbs. A medley of colorful carrots, crunchy bell peppers, and green beans is stir-fried to tender-crisp perfection and paired with fluffy scrambled eggs, garlic, and ginger for an irresistible flavor punch. Enhanced with the rich nuttiness of sesame oil and a touch of soy sauce, this recipe delivers on both taste and health. Ready in just 30 minutes, this versatile dish makes for a satisfying low-carb meal or side, ideal for busy weeknights. Whether you’re watching carbs or just looking for a veggie-forward alternative, this gluten-free, customizable recipe is sure to become a go-to in your kitchen.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Cauliflower (riced)
• 1 cup Carrots (diced)
• 1 cup Bell peppers (diced, any color)
• 1 cup Green beans (chopped)
• 3 stalks Green onions (sliced)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 2 tablespoons Sesame oil
• 2 tablespoons Soy sauce (low sodium, or tamari for gluten-free)
• 2 pieces Eggs (beaten)
• 0.5 cup Frozen peas (optional)
• 0.25 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Prepare the cauliflower rice by either grating fresh cauliflower using a box grater or pulsing cauliflower florets in a food processor until they resemble rice grains. Set aside.

Step 2

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Step 3

Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 4

Add the diced carrots, green beans, and bell peppers. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 5

Push the vegetables to one side of the skillet, add the remaining sesame oil to the empty side, and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables.

Step 6

Stir in the cauliflower rice and frozen peas (if using). Cook for 4-5 minutes, stirring frequently, until the cauliflower is tender but not mushy.

Step 7

Drizzle the soy sauce over the cauliflower rice mixture and stir until evenly combined.

Step 8

Season with salt and pepper to taste. Add the sliced green onions as a garnish before serving.

Step 9

Serve hot as a standalone meal or a side dish.

Nutrition Facts

Serving size	(1628.9g)

Amount per serving	% Daily Value*
Calories	889.1

Total Fat 41.9g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 11.7g
Cholesterol 370mg	0%
Sodium 2162.7mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 35.2g	0%
Total Sugars 45.0g
Protein 43.8g	0%

Vitamin D 80IU	0%
Calcium 443.5mg	0%
Iron 10.6mg	0%
Potassium 4346.4mg	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: 39.1%

Protein: 18.2%

Carbs: 42.7%