Veggie Fried Rice

April 19, 2018

Since going on the Autoimmune Protocol, I haven't eaten rice in over a year.  I really don't crave rice very often but love fried rice when we go to a Japanese restaurant.  I don't care for all of the oils used in those restaurants so I decided to come up with my own grain-free fried rice using riced broccoli (you can also use cauliflower).  I love the flavor combination of this dish and really enjoy it paired with seasoned chicken or shrimp.  It makes the perfect Asian-flavored dish for any night of the week!

Veggie Fried Rice

  • 3 tablespoons Coconut Oil

  • 2 Garlic cloves, minced

  • 1/4 cup Red onion, finely chopped

  • 1 Red Bell Pepper, chopped

  • 3 cups Riced Broccoli or Cauliflower

  • 2 cups Shredded Carrots

  • 1 cup Peas (optional)

  • 1/3 cup Coconut Aminos

  • 1” Knob of fresh ginger, peeled and minced

  • 2 Eggs, scrambled

Heat coconut oil on stove in large skillet.  Add garlic and onion and sauté for 2 minutes.  Add bell pepper, broccoli or cauliflower and carrots and continue cooking for 5-7  minutes or until soft.  Add remaining ingredients and cook another 5 minutes.  Serve immediately with seasoned chicken, beef or ground turkey.




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