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Low Carb Veggie Fried Rice Bowl
10 min prep time
5 min cook time
2servings
Recipe by
Elaine Magee, MPH, RD
Photo by
Elaine Magee, MPH, RD
How to Make Low Carb Veggie Fried Rice Bowl
This flavor-filled fried rice is a meal-in-one dish with a lean meat and mostly vegetables! “Riced” cauliflower is added instead of rice to keep this dish lower in carbs but in higher in fiber. You can use any leftover protein and vegetables you have on hand. You can make your own riced cauliflower in a food processor or by grating or mincing a head of cauliflower by hand. Or, look for riced cauliflower in the freezer or produce aisle.
10 min prep time
5 min cook time
2servings
about 1 3/4 cups
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Step-By-Step Instructions:
- 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.
- 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.
- 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!
Nutrition facts
2 Servings
-
Serving Size
about 1 3/4 cups
- Amount per serving Calories 250
-
Total Fat
12g
- Saturated Fat 2.3g
- Cholesterol 140mg
- Sodium 410mg
-
Total Carbohydrate
11g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 1g
- Protein 25g
- Potassium 870mg
- Phosphorous 305mg
Ingredients
canola or other vegetable oil
1 tbsp
diced cooked lean protein of your choice (such as chicken, pork, shrimp, tofu, etc)
1 cup
chopped scallions or other onion
3 tbsp
grated fresh ginger (or 1/8 tsp ground ginger)
3/4 tsp
minced garlic
1/2 tsp (about 1 clove)
assorted vegetables, chopped into bite-sized pieces (cooked or raw)
1 1/2 cup
cauliflower "rice"
1 1/2 cup
egg (beaten)
1
teriyaki sauce
1 tbsp
chopped fresh cilantro
2 tbsp
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