Low Carb Veggie Fried Rice for you to enjoy
[cooked-sharing]
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!
Serving Size 1 3/4 cups
Servings 2
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2.3g12%
- Sodium 410mg18%
- Potassium 868mg25%
- Total Carbohydrate 9g3%
- Sugars 6g
- Protein 25g50%
- Phosphorus 305%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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!
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