15 Minute Veggie Packed Fried Rice

Recipe from Against All Grain

Yield: 4 Servings


  • 3 Eggs, beaten
  • 4 cups cauliflower rice (I use frozen – do not defrost)
  • 1 oz dried Shiitake Mushrooms, or 6 ounces fresh
  • 4 cloves Garlic, minced
  • 5 Scallions, thinly sliced – whites and top green parts kept separate
  • 3 Carrots, peeled and julienned
  • 1 bunch broccolini, chopped
  • 1 bunch baby bok choy, chopped
  • 1 small head Napa Cabbage
  • 1 1/2 teaspoons peeled and minced ginger
  • 1/3 cup coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon arrowroot powder
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon white pepper


  1. Soak the dried mushrooms in warm water for 15 minutes. Cut off and discard the mushroom stems; thinly slice the caps. Remove and discard the core of the cabbage; thinly slice the leaves.
  2. In a large pan, heat 2 teaspoons of ghee or coconut oil on medium-high until hot. Add the mushrooms and broccolini; cook, stirring occasionally, 4 to 5 to minutes, or until the mushrooms have softened and the broccoli is bright green. Season with salt and pepper. Transfer to a bowl and set aside. Wipe out the pan.
  3. In the same pan used to cook the mushrooms and broccoli, heat 2 teaspoons of ghee on medium-high until hot. Add the garlic, ginger, bok choy and white bottoms of the scallions; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot and cook, stirring frequently, 2 to 3 minutes, or until the carrots have softened slightly. Add the cabbage and cauliflower rice and cook, stirring occasionally, 2 to 3 minutes, or until the cabbage is wilted and the cauliflower rice is crisp tender.
  4. Add the eggs and cooked broccoli and mushrooms to the pan of vegetables. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through. Remove from the heat.
  5. Whisk together the coconut aminos, sesame oil, rice vinegar, arrowroot, salt and pepper.
  6. Pour the sauce into the pan of vegetables and stir until thoroughly combined. Bring to a boil and cook 2 to 3 minutes, until thickened. Season with salt and pepper to taste. Divide the fried rice between plates and garnish with the green tops of the scallions.