Low carb Veggie Fried Rice Bowl

Low-Carb-Veggie-Fried-TLC

Prep: 10 min | Cook: 5 min | Serves: 2

Ingredients

  • 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
  • 3/4 tsp grated fresh ginger
    (or 1/8 tsp ground ginger)
  • 1/2 tsp minced garlic (1 clove)
  • 1 1/2 cup assorted vegetables, chopped
    into bite-sized pieces
    (cooked or raw)
  • 1 1/2 cup cauliflower “rice”
  • 1 egg
  • 1 tbsp teriyaki sauce
  • 2 tbsp chopped fresh cilantro

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).

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