Whole30 Veggie Fried Rice
Transform your weeknight dinners with this delicious and wholesome Whole30 Veggie Fried Rice! This vibrant, nutrient-packed recipe features fluffy cauliflower rice and a medley of colorful diced vegetables like carrots, zucchini, and red bell peppers, all sautéed in rich coconut oil. Infused with the bold flavors of garlic, fresh ginger, coconut aminos, and rice vinegar, this dish is the perfect healthy alternative to traditional fried rice. Protein-rich scrambled eggs are folded in for added substance, and a drizzle of optional sesame oil takes the flavor to the next level. Ready in just 35 minutes and completely grain-free, gluten-free, and dairy-free, this satisfying meal is ideal for those following a Whole30, paleo, or low-carb diet. Serve it fresh and hot as a side dish or a light, healthy main course!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Coconut oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrot
- 1 medium, diced Red bell pepper
- 1 medium, diced Zucchini
- 1 cup Frozen green peas
- 3 minced Garlic cloves
- 1 teaspoon freshly grated Ginger
- 3 large, whisked Eggs
- 3 tablespoons Coconut aminos
- 1 teaspoon Rice vinegar
- 2 stalks, thinly sliced Green onions
- 1 teaspoon or to taste Salt
- 0.5 teaspoons or to taste Black pepper
- 1 teaspoon (optional, for finishing) Sesame oil
Instructions
Prepare your cauliflower rice by either purchasing pre-riced cauliflower or ricing a cauliflower head in a food processor until it resembles grains of rice. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the diced carrots, red bell pepper, and zucchini. Sauté for about 5-7 minutes until the vegetables start to soften.
Add the frozen green peas, minced garlic, and freshly grated ginger. Cook for another 2 minutes, stirring frequently.
Push the vegetables to one side of the skillet and add the remaining tablespoon of coconut oil to the other side. Pour in the whisked eggs and scramble them until they're fully cooked, then mix them into the vegetables.
Add the cauliflower rice to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.
Stir in the coconut aminos and rice vinegar, ensuring everything is well-coated. Season with salt and black pepper to taste.
Remove from heat and sprinkle with green onions. Optionally, drizzle with a small amount of sesame oil for extra flavor.
Serve hot and enjoy your Whole30 veggie fried rice!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5491 mg | 239% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 55.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 360 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2723 mg | 58% | |
*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.
