Low Carb Veggie Fried Rice

Transform your weeknight dinners with this vibrant and nutritious Low Carb Veggie Fried Rice, a quick and healthy twist on the beloved takeout classic. Made with cauliflower rice as a guilt-free base, this dish is bursting with fresh, diced vegetables like carrots, bell peppers, zucchini, and peas, all stir-fried to perfection in a savory sesame-soy sauce. Protein-packed scrambled eggs are folded in for added richness, while garlic and optional red chili flakes bring bold flavors to every bite. Ready in just 30 minutes, this gluten-free and keto-friendly recipe is ideal as a light main course or a flavorful side dish. Garnished with fresh green onions, it’s a delicious way to enjoy your favorite Asian-inspired flavors without the carbs!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 1 medium Carrot, diced
• 1 medium Bell pepper, diced (any color)
• 1 medium Zucchini, diced
• 1 cup Frozen peas
• 3 cloves Garlic, minced
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Sesame oil
• 1 tablespoon Olive oil
• 2 large Eggs, beaten
• 2 stalks Green onions, sliced
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Optional: Red chili flakes (for heat)

Directions

Step 1

Prepare all vegetables: dice the carrot, bell pepper, and zucchini; slice the green onions and mince the garlic.

Step 2

Heat a large skillet or wok over medium-high heat. Add the olive oil and sesame oil.

Step 3

Once hot, add the minced garlic and cook for 30 seconds until fragrant.

Step 4

Add the diced carrot, bell pepper, and zucchini to the skillet. Sauté for 5-6 minutes until the vegetables begin to soften.

Step 5

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.

Step 6

Add the cauliflower rice and frozen peas to the skillet, stirring well to incorporate. Cook for 3-4 minutes until the cauliflower rice is tender but not mushy.

Step 7

Pour in the soy sauce and stir to evenly coat all the ingredients. Add salt, black pepper, and optional red chili flakes if desired.

Step 8

Cook for another 1-2 minutes to ensure everything is heated through and flavors are combined.

Step 9

Remove from heat and garnish with sliced green onions before serving.

Step 10

Serve hot as a main dish or as a side—enjoy your low-carb veggie fried rice!

Nutrition Facts

Serving size	(1158.2g)

Amount per serving	% Daily Value*
Calories	780.5

Total Fat 40.3g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.2g
Cholesterol 370mg	0%
Sodium 2945.0mg	0%
Total Carbohydrate 76.1g	0%
Dietary Fiber 25.2g	0%
Total Sugars 31.2g
Protein 40.0g	0%

Vitamin D 80IU	0%
Calcium 291.2mg	0%
Iron 8.9mg	0%
Potassium 2650.1mg	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: 43.9%

Protein: 19.3%

Carbs: 36.8%