Low Carb Vegetable Stir Fry

4.92 from 24 votes

This dish is made with a cauliflower fried rice and all the hearty vegetables that will keep you satiated and you won't be missing the meat.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Chinese

Diet: Diabetic, Vegetarian

Servings: people

Calories: 108kcal

Author: Oscar

Cost: $10

Equipment

Frying Pan

Ingredients

2 tablespoon coconut oil for frying
2 cloves garlic
½ tsbp fresh ginger
½ medium onion
1 medium eggplant
1 large zucchini
1 medium bell pepper
1 cup broccoli florets
1 medium carrot
2 cups cauliflower rice
2 large eggs
1 teaspoon red pepper flakes (optional)
1 tablespoon tamari sauce
1 teaspoon sesame oil
salt and pepper to taste
green onions and sesame seeds to garnish

Instructions

Dice the ginger, garlic and onions and set aside. Trim and chop all the vegetables into small bite size pieces. (2 cups worth of vegetables, can use any veggies your prefer). I used eggplant, zucchini, bell peppers, broccoli and carrots.
In a large frying pan on medium heat, add 1 tablespoon of coconut oil and saute the ginger, garlic and onions until softened. Remove from frying pan and set aside.
In the same pan on medium/high heat add the cauliflower rice and pan fry until dry and a little crispy. Form a well in the centre and add 2 whisked eggs and immediately stir into the rice until cooked. Remove from pan and set aside.
Using the same pan on high heat, add 1 tablespoon of coconut oil, all the vegetables and salt and pepper. Stir fry until preferred doneness.
Add the onion, garlic and ginger mixture, tamari, sesame oil and the red chili pepper flakes (optional). Saute for 3 minutes. (If adding meat, remove veggies from pan and stir fry meat until browned and then add veggies back in until mixed through).
Serve on a bed of the cauliflower fried rice, top with sesame seeds and green onion.
(Refer to the video instructions below if further clarification is needed)

Video

Notes

Each serving (100 g) is about 4g net carbs. (depending on vegetables used).

Serving includes cauliflower rice and veggies.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Nutrition