No-Rice Chicken Fried Rice: Low-Carb and Kid-Approved

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Shortly after I was diagnosed with Type 1 Diabetes I realized that Chinese food did not play well with my blood sugars.  It consistently let me with unpredictable highs and playing catch up for at least a day afterward.

For the longest time I just completely avoided Chinese food but I recently came across a recipe for Chicken Fried Rice in a kid’s cook book.  I was blown away by the intense flavor of this recipe and discovered that the fresh ginger and the chicken broth really make the difference and make everything come together.

I adjusted the original recipe a bit, took out the rice, and added a crazy load of veggies.  At long last I now have No-Rice Chicken Fried Rice that my whole family loves and is very kind to my blood sugars.

I love it when my food behaves itself.

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Want more recipes?  Check out these favorites from our kitchen and please send me your favorites in the comments below!  Maisy’s Lemon Broccoli Pasta, Baked Oatmeal, Italian Veggie Soup, and Easy Chicken Pot Pie (we just had this for dinner last night!)

No-Rice Chicken Fried Rice

What You Need:


  • 1 Tablespoon Coconut Oil
  • 1/2 Medium Onion, Diced
  • 1 Teaspoon Minced Garlic
  • 1 Can Chicken or 1 Pound Cooked and Diced Tenderloins (This is a great recipe to use up leftover grilled chicken or a rotisserie chicken)
  • 1 Bag Coleslaw
  • 1 Bag Broccoli Slaw
  • 1 Bag Riced Cauliflower
  • 1 Cup Fresh Broccoli
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Corn
  • 1 Small Piece of Ginger Root (You only need about a 1/2 Tablespoon to 1 Tablespoon grated so get a small piece or more if you plan to make more for lunch!)
  • 1 Tablespoon Better Than Bouillon Chicken Soup Base or 1/2 Cup Chicken Broth
    • Note: We get our Chicken Soup Base at Costco or you can order it here! It keeps for a good long time in the fridge and I add it to lots of recipes.
  • 1-2 Tablespoon Reduced Sodium Soy Sauce
  • 2 Eggs
  • Salt and Pepper To Taste

Additional Add-In’s:

  • Water Chestnuts, Pea Pods, Diced Zucchini, Baby Corn, Leftover Cooked Veggies From The Night Before…Honestly, you can add just about anything, have fun with it!

What You Do:

  • Heat the largest pan in your kitchen over medium heat and melt the Coconut Oil.  Once melted, add Onions and Garlic.  Peel Ginger and grate approximately 1/2 to 1 Tablespoon ginger into pan.  Stir frequently to prevent burning.
  • Once onions are translucent add Cabbage, Broccoli Slaw, Broccoli and Riced Cauliflower
    • (The size of your pan may limit you from adding the whole bag of each veggie.  I usually use about 3/4 of the two slaws and the whole bag of cauliflower).  
  • Sauté just until tender.
  • Add Chicken and Better Than Bullion or Chicken Broth.
    • (Note: If using Better Than Bullion you may need to add a 1/4 water to pan)
  • Add Frozen Peas and Corn and cook til heated


  • Add Soy Sauce and mix well
  • Make a small nest in the middle of the pan and crack both Eggs into the nest.
  • Beat Eggs with a fork ensuring they remain in the middle of the pan.


  • Let the eggs cook for 2-3 minutes before mixing into the veggies.  Cook for another 7-10 minutes to ensure the eggs are cooked through.
  • Once eggs are cooked add salt and pepper to taste and serve.

Note: My kids and husband discovered the taste sensation create by topping their fried rice with BBQ sauce.  Give it a try and see if you want to join our BBQ Club.

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Diabetic Mama of Twins fueled by my family, working out, eating, dog walking, getting lost in the woods and insulin. Writing to share the journey this Type 1 diagnosis has taken me on since 2007.

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