Gluten Free Broccoli Fried Rice #glutenfree #friedrice

Packed with veggies, this Healthy Broccoli Fried Rice is made from broccoli instead of rice! You only need 15 minutes and it makes a delicious low carb alternative that is gluten free, dairy free, and vegetarian friendly.

There is something about it that just makes it crave worthy. Whether you want something comforting or you are feeling a little hungover, fried rice usually hits the spot. We used to love getting it on Sunday in college. It was perfect for soaking up all the alcohol we consumed over the weekend. Those days are long gone, but I can still get down on some fried rice.

This broccoli fried rice is a great healthy alternative! I subbed out the typical white rice and used riced broccoli – it ups the veggies and adds some fiber, potassium, vitamin K & C, and numerous other vitamins and minerals. It makes a great low carb option and it absorbs the flavors of the rice so well. You won’t even know you are eating broccoli. I find this holds up better than your typical cauliflower rice as well.

You’ll Need:

  • 3 3/4 cups riced broccoli (I used a container of Cece's Noodle Co.)
  • 1 cup diced red onion (100 grams)
  • 2 medium carrots, diced (1 cup/100 grams)
  • 3/4 cup frozen peas
  • 3/4 cup frozen sweet yellow corn
  • 8 medium mushrooms, sliced (120 grams)
  • 1/2 tablespoon avocado oil
  • 3 tablespoons coconut aminos, divided
  • 1/2 tablespoon sesame oil
  • 1 teaspoon fish sauce (leave out if vegetarian)
  • 2 large eggs, whisked
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 tablespoons lime juice
  • 1/2 tablespoon hot sauce
  • salt and pepper, to taste
  • optional toppings: cilantro, green onion, sesame seeds...


  1. In a large non stick sauté pan over medium heat, add avocado oil and let it get hot, about one minute. Add onion and cook for about 1 minute, stirring around. Add minced garlic and ginger and cook for another minute until fragrant.
  2. Add riced broccoli, peas, corn, 2 tablespoons coconut amino, sesame oil, and fish sauce and cook for 3-4 minutes, stirring occasionally. Add sliced mushrooms and cook for another minute.
  3. Push ingredients to the side of the pan creating a hole in the middle of the pan. Add whisked eggs and scramble until cooked through. Mix into the veggie mixture. Add remaining 1 tablespoon coconut aminos, hot sauce, and lime juice and mix to combine.
  4. Top with optional toppings and enjoy!