Whole30 Vegetable Fried Rice

Elevate your meal prep with this hearty and flavorful Whole30 Vegetable Fried Rice, a nutritious twist on the classic takeout favorite! Packed with vibrant vegetables like zucchini, red bell pepper, and carrots, this guilt-free dish swaps traditional rice for cauliflower rice, making it both grain-free and low-carb. Infused with the umami of coconut aminos and the aromatic kick of minced garlic and ginger, every bite bursts with bold flavors. Perfectly scrambled eggs add a boost of protein, while optional sesame oil lends a hint of nuttiness for extra depth. Quick and easy to make in just 35 minutes, this wholesome recipe is a must-try for clean eaters and Whole30 enthusiasts alike. Whether served as a main dish or paired with your favorite protein, this veggie-packed creation proves healthy eating can still satisfy every craving!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the scrambled eggs back into the skillet, breaking them up into smaller pieces and mixing them throughout the fried rice.

Step 8

Garnish with sliced green onions and mix to combine. Serve hot and enjoy your Whole30 Vegetable Fried Rice!

Nutrition Facts

Serving size	(1118.3g)

Amount per serving	% Daily Value*
Calories	772.1

Total Fat 41.5g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 372mg	0%
Sodium 4216.4mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 19.9g	0%
Total Sugars 43.0g
Protein 28.6g	0%

Vitamin D 82IU	0%
Calcium 292.9mg	0%
Iron 6.6mg	0%
Potassium 2221.1mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 14.5%

Carbs: 38.1%