Whole30 Vegetable Fried Rice
Elevate your mealtime with this vibrant and healthy Whole30 Vegetable Fried Rice, a flavorful twist on the classic takeout dish that's entirely grain-free and packed with wholesome vegetables. Instead of traditional rice, this recipe uses cauliflower rice for a nutrient-rich base, complemented by colorful carrots, zucchini, red bell pepper, and fragrant garlic and ginger. Coconut aminos bring a savory soy-free umami flavor, while scrambled eggs add protein and richness. Cooked to perfection in coconut oil and optionally enhanced with sesame oil for an aromatic finish, this dish comes together in under 35 minutes, making it perfect for busy weeknights or meal prep. Garnish with green onions for a burst of freshness and enjoy this satisfying, Whole30-compliant comfort food that doesn't compromise on flavor or nutrition!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 medium, diced Carrot
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 4 stalks, sliced Green onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 3 tablespoons Coconut aminos
- 2 large, whisked Eggs
- 2 tablespoons Coconut oil
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Sesame oil (optional, Whole30 compliant)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
Add the whisked eggs to the skillet and scramble until just cooked through, about 1-2 minutes. Remove the scrambled eggs and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Once hot, add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the diced carrots, red bell pepper, and zucchini to the skillet. Stir fry for about 5-7 minutes, or until the vegetables are slightly tender but still crisp.
Stir in the cauliflower rice, sea salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Push the vegetables and rice mixture to one side of the skillet. Add the coconut aminos and optional sesame oil (if using), stirring them into the rice and vegetables.
Add the scrambled eggs back into the skillet, breaking them up into smaller pieces and mixing them throughout the fried rice.
Garnish with sliced green onions and mix to combine. Serve hot and enjoy your Whole30 Vegetable Fried Rice!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 43.0 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2221 mg | 47% | |
*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.
