Low Carb Veggie Fried Rice Bowl

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- Prep time
- 10 min
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- Cook time
- 5 min
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- Servings
- 2 Servings
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- Serving size
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about 1 3/4 cups
Ingredients
- canola or other vegetable oil
- 1 tbsp
- 1 tbsp
- diced cooked lean protein of your choice (such as chicken, pork, shrimp, tofu, etc)
- 1 cup
- 1 cup
- chopped scallions or other onion
- 3 tbsp
- 3 tbsp
- grated fresh ginger (or 1/8 tsp ground ginger)
- 3/4 tsp
- 3/4 tsp
- minced garlic
- 1/2 tsp (about 1 clove)
- 1/2 tsp (about 1 clove)
- assorted vegetables, chopped into bite-sized pieces (cooked or raw)
- 1 1/2 cup
- 1 1/2 cup
- cauliflower "rice"
- 1 1/2 cup
- 1 1/2 cup
- egg (beaten)
- 1
- 1
- teriyaki sauce
- 1 tbsp
- 1 tbsp
- chopped fresh cilantro
- 2 tbsp
- 2 tbsp
Directions
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Heat a nonstick wok or large skillet over medium-high heat. Add the oil and after about 20 seconds, add diced protein, onions, ginger, garlic, assorted veggies and riced cauliflower, stirring often with spoon or spatula, for about 2 minutes.
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Reduce heat to medium and pull the mixture away from the center of the pan with a spatula and pour the beaten egg in the center. When it starts to cook, use a spatula to stir all of the fried rice ingredients together for about a minute to finish cooking the egg.
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Sprinkle teriyaki sauce and cilantro over the top and gently stir just to blend flavors (about 1 minute more). Taste and add more teriyaki sauce if desired. Divide into two bowls and serve!
Reviews
Write a Review-
Excellent recipe and very easy to make. We actually enjoyed the rice cauliflower...perfect texture and flavor. Would recommend shaved carrots instead of sliced (our first attempt, lol!)