15 Minute Veggie-Packed Fried Rice

If you follow me on social media you know I have been talking about my newest cookbook. It will be coming out in the Fall of 2022! I’ve been busy in the kitchen testing recipes and I think you are all going to love this Veggie-Packed Fried Rice! Two years seems like a long way to go, but with the way this year has flown by, it will be here before we know it. I gave a hint to what the theme of this book is going to be on my Instagram, but in case you missed it, it is going to be quick and easy meals – think Sheet Pan Dinners, Instant Pot, Slow Cooker, Skillet and One Pot Meals, 30 minute or less meals. I think everyone could benefit from a delicious healthy meal that doesn’t require hours in the kitchen. 

Even I can hardly wait for 2022, so I decided to go ahead and give you this super simple meal idea while you wait! This Veggie-Packed Fried Rice is as easy as it sounds, and it contains tons of flavor and nutrition. You can chop up all of the veggies the night before and use frozen pre-riced cauliflower. With those shortcuts, this meal can be on your table in as little as 15 minutes!

Veggie Fried Rice in a white bowl

Flavor Inspired by Chinese Takeout

If you are new to my page and blog, you may not know this but, I used to have a serious love for Chinese takeout. When I went grain-free nearly 10 years ago, Sunday Chinese takeout nights were a diet staple that I had to do away with.  

I think we can all agree that it was for the better. A lot of Chinese takeout contains MSG, which is a chemical flavor enhancer that is commonly added to Chinese food, wheat/gluten from soy sauce, corn starch, and processed meats. Most, if not all, takeout is also high in low-quality vegetable oils that can cause inflammation in your body. 

This recipe for Vegetable Fried Rice does not contain any harmful refined oils, gluten, or chemical additives. However, it does a great job of capturing the same Chinese flavor we all grew up loving. Plus it is loaded with essential nutrients from all the fresh veggies! 

An assortment of vegetables and and beaten eggs in a white bowl placed on a wooden cutting board prior to being cooking to make Veggie Fried Rice


I am always putting my creativity to use when it comes to adding more veggies into my kids’ diets. Like many kids, they can sometimes be particular about eating them. I am happy to share that all 3 of them absolutely love this Veggie-Packed Fried Rice and even ask for seconds. I think that’s a Mom win! The sesame sauce is the secret weapon – a perfect combination of salty and sweet that can make any veggie have an appealing flavor to kids.  

Tip: If your kids are very picky about eating veggies you can also try incorporating the spice mixture from my Burnt Broccoli recipe. It pairs well with all vegetables and might help entice your little ones with that extra flavor! 

veggie fried rice in a white bowl with a pair of wooden chopsticks laying on a cloth napkin to it's right

Meatless Mondays

Since January,  Ryan and I have been challenging ourselves to Meatless Mondays. Paleo dishes are typically meat-heavy and we fell into a pattern of not getting a variety of vegetables besides greens from salads. It’s been helpful to go “vegetarian” for a day each week. It reminds me to incorporate more veggies during the other 6 days. It’s also super helpful on the budget to do a day without meat. This recipe is great for days like these because it is still incredibly flavorful and contains protein from the eggs and mushrooms. 

If you prefer a similar dish that includes meat, you can try my Shrimp Fried Rice on page 193 in my cookbook Eat What You Love or my Beef Cauliflower Rice from the blog. 

white bowl containing a serving of veggie fried rice

I will still be posting new blog recipes every week so make sure to follow me on Instagram and Facebook so you know when they are published! If you are still looking for more recipe inspiration, I have over 800 recipes from my 4 cookbooks and on the blog that you can cook your way through until the Fall of 2022!

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15 Minute Veggie-Packed Fried Rice



Cuisine: Vegetarian

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 15 mins TOTAL TIME: 35 mins


  • 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. 

Keywords: against all grain, paleo diet, gluten free, danielle walker, healthy recipes, vegetarian cuisine, lunch, asian cuisine