Low Carb Veggie Fried Rice

1 tbsp canola or other vegetable oil

1 cup diced cooked lean protein of your choice (such as chicken, pork, shrimp, tofu, etc)

3 tbsp chopped scallions or other onion

¾ grated fresh ginger

¾ tsp minced garlic

½ tsp assorted vegetables, chopped into bite-sized pieces

1 ½ cups cauliflower "rice"

1 egg

1 tbsp teriyaki sauce

2 tbsp chopped fresh cilantro

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

Serving Size 1 3/4 cups

Servings 0

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.

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Low Carb Veggie Fried Rice