Low Carb Vegetable and Chicken Fried Rice

Transform your weeknight dinners with this flavorful, low carb vegetable and chicken fried rice that’s packed with protein and nutrient-rich vegetables! This quick and easy recipe swaps traditional rice for cauliflower rice, creating a light yet satisfying dish perfect for keto or low-carb meal plans. Tender chicken breast, crisp zucchini, carrots, and red bell peppers come together in a sizzling skillet, seasoned with aromatic garlic, soy sauce, and fragrant sesame oil. Fluffy scrambled eggs and a sprinkle of fresh green onions elevate the dish, offering classic fried rice flavors with a healthy twist. Ready in just 35 minutes, this one-pan wonder is a delicious, wholesome option the whole family will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 4 cups Cauliflower rice
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 3 Green onions, sliced
• 3 cloves Garlic, minced
• 2 large Eggs
• 3 tablespoons Soy sauce (low sodium)
• 2 teaspoons Sesame oil
• 2 tablespoons Olive oil
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Cut the chicken breast into small bite-sized pieces and season with a pinch of salt and pepper. Set aside.

Step 2

Warm a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken and cook until fully cooked through, about 5-6 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the diced carrot, zucchini, red bell pepper, and minced garlic. Cook for 4-5 minutes, stirring frequently, until the vegetables are slightly tender but still crisp.

Step 4

Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs gently, cooking until just set. Combine the scrambled eggs with the vegetables by stirring them together.

Step 5

Add the cooked chicken back into the skillet. Next, add the cauliflower rice and stir well to combine all the ingredients.

Step 6

Drizzle the soy sauce and sesame oil over the mixture, stirring to distribute evenly. Cook for another 3-5 minutes until the cauliflower rice is tender and heated through.

Step 7

Taste the fried rice and adjust seasoning with additional salt or pepper, if necessary.

Step 8

Remove from heat and garnish with sliced green onions. Serve warm.

Nutrition Facts

Serving size	(1503.7g)

Amount per serving	% Daily Value*
Calories	1667.1

Total Fat 83.6g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 14.3g
Cholesterol 757.6mg	0%
Sodium 2779.7mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 17.4g	0%
Total Sugars 22.7g
Protein 171.7g	0%

Vitamin D 104.7IU	0%
Calcium 317.9mg	0%
Iron 10.8mg	0%
Potassium 3577.6mg	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: 45.5%

Protein: 41.5%

Carbs: 13.0%