Low-Carb Shiitake Mushroom Fried Rice

Satisfy your craving for fried rice with this flavorful and veggie-packed low-carb version! This delicious mushroom fried rice recipe is made with a combination of frozen vegetables and fresh ingredients and it's ready in 30 minutes!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 90kcal

Author Stacey Eckert

Equipment

Large Pan

Ingredients

3-4 tbsp water
1 medium onion diced
2-inch knob fresh ginger grated
3 garlic cloves minced
10 oz frozen vegetables (I used a mix of edamame, carrots, and peas)
10 oz frozen shiitake mushrooms
4 cups frozen cauliflower rice
3 tbsp low-sodium tamari
½ tsp toasted sesame oil
½ cup green onions (thinly sliced)

Instructions

In a large pan over medium heat, saute the diced onions in 3-4 tbsp of water until the onions are soft and translucent. Add the grated ginger and minced garlic. Stir to combine and let it cook for 2-3 minutes or until fragrant.
Add the frozen mixed vegetables, frozen mushrooms, and frozen cauliflower rice to the pan. Stir to combine and increase the heat to medium-high. Let it cook for about 15 minutes or until all the vegetables are hot and tender and all of the water has dissolved.
Pour 3 tbsp low-sodium tamari and ½ tsp toasted sesame oil over the vegetables and stir it in. Garnish with ½ cup of sliced green onions.

Notes

Store the leftovers in an airtight container in the fridge for 3-4 days or you can freeze it for a future meal.

Nutrition