Low Carb White Fried Rice

Transform your stir-fry game with this crowd-pleasing Low Carb White Fried Rice, a healthy twist on the classic takeout favorite. Made with nutrient-packed cauliflower rice, this dish captures the flavors you love—savory soy sauce (or coconut aminos for a gluten-free option), fragrant sesame oil, and a vibrant medley of peas and carrots—all while staying low-carb and keto-friendly. In just 25 minutes, you'll create a one-pan wonder that's packed with protein from fluffy scrambled eggs and finished with a pop of freshness from sliced green onions. Perfect as a light meal or versatile side dish, this recipe is a guilt-free way to enjoy fried rice without compromising on taste or texture!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice (fresh or frozen)
• 2 large Eggs
• 1 tablespoon Sesame oil
• 1 tablespoon Avocado oil (or any neutral oil)
• 2 cloves Garlic cloves, minced
• 0.5 cup Onion, finely diced
• 0.75 cup Frozen peas and carrots mix
• 2 tablespoons Low-sodium soy sauce (or coconut aminos for gluten-free)
• 2 stalks Green onions, sliced
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

If using fresh cauliflower, wash, dry, and chop the cauliflower into florets. Pulse in a food processor until it resembles rice. Skip this step if using pre-riced cauliflower.

Step 2

In a small bowl, beat the eggs and set aside.

Step 3

Heat a large skillet or wok over medium heat and add 1/2 tablespoon of avocado oil. Once the oil is hot, pour in the beaten eggs and scramble them until just set. Remove the eggs from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1/2 tablespoon of avocado oil. Add the minced garlic and diced onion. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Step 5

Stir in the frozen peas and carrots mix and cook for another 2 minutes until they are heated through.

Step 6

Increase the heat to medium-high and add the cauliflower rice to the skillet. Cook, stirring frequently, for 5-6 minutes until the cauliflower is tender but not mushy.

Step 7

Push the cauliflower rice to one side of the skillet and pour the sesame oil into the empty space. Add the cooked eggs back into the skillet, breaking them up into small pieces with your spatula.

Step 8

Mix the eggs, vegetables, and cauliflower rice together. Drizzle the soy sauce (or coconut aminos) over the mixture, stirring well to coat evenly.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Remove from heat and garnish with sliced green onions. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1089.6g)

Amount per serving	% Daily Value*
Calories	714.7

Total Fat 40.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 372mg	0%
Sodium 2040.2mg	0%
Total Carbohydrate 63.4g	0%
Dietary Fiber 21.6g	0%
Total Sugars 25.1g
Protein 34.9g	0%

Vitamin D 82IU	0%
Calcium 292.8mg	0%
Iron 8.1mg	0%
Potassium 2732.3mg	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: 47.9%

Protein: 18.5%

Carbs: 33.6%