Whole30 Veggie Fried Rice

Transform your takeout cravings with this hearty and nutrient-packed Whole30 Veggie Fried Rice! Made with tender cauliflower rice as a grain-free alternative, this dish is bursting with vibrant vegetables like carrots, zucchini, and red bell peppers, perfectly complemented by the umami-rich flavor of coconut aminos and a hint of sesame oil. Whisked eggs add protein, while fresh ginger and garlic infuse every bite with aromatic goodness. Ready in just 35 minutes, this quick and satisfying one-pan meal is an ideal choice for a healthy dinner or meal prep. Gluten-free, Paleo-friendly, and Whole30-compliant, it’s a guilt-free version of a beloved classic that doesn’t compromise on flavor.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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

Step 3

Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Stir in the diced carrots, red bell pepper, and zucchini. Sauté for about 5-7 minutes until the vegetables start to soften.

Step 5

Add the frozen green peas, minced garlic, and freshly grated ginger. Cook for another 2 minutes, stirring frequently.

Step 6

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.

Step 7

Add the cauliflower rice to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.

Step 8

Stir in the coconut aminos and rice vinegar, ensuring everything is well-coated. Season with salt and black pepper to taste.

Step 9

Remove from heat and sprinkle with green onions. Optionally, drizzle with a small amount of sesame oil for extra flavor.

Step 10

Serve hot and enjoy your Whole30 veggie fried rice!

Nutrition Facts

Serving size	(1414.3g)

Amount per serving	% Daily Value*
Calories	1102.0

Total Fat 58.5g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 6.5g
Cholesterol 558mg	0%
Sodium 5491.3mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 29.3g	0%
Total Sugars 55.6g
Protein 43.6g	0%

Vitamin D 123IU	0%
Calcium 360.2mg	0%
Iron 9.6mg	0%
Potassium 2723.0mg	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: 46.9%

Protein: 15.5%

Carbs: 37.6%