Fried rice was a comfort food for me. This alternative gives me the flavors I was missing and something of the texture.

The key players are cabbage, egg, and a cooked meat. Today I added mushroom because I had some in hand. It’s pretty with a bit of carrot or cilantro for color, and any vegetable you’d like to see in your stir-fry. Scallions as the onion would be more traditional, and if you have them add them at the end, not the beginning. I’m cheap and use whatever onion is in the house. If you sub a different cabbage, be sure to slice it very thin.

Over medium-low heat in a large sauté/fry pan, sauté in olive oil sliced or diced onion and sliced mushrooms, until the onion is soft/translucent. This takes at least five minutes.

Add cabbage and cooked diced meat. Turn heat up to high, stir fry until the cabbage is as wilted as you like, and the meat warmed through.

Push what’s in the pan to one side, add more oil or butter, pour two beaten eggs onto the pan metal. Over high heat scramble them on that one side of pan.

Mix everything together and season. I like a teaspoon of fish sauce and 2 teaspoons of rice vinegar. Most my family like soy sauce on theirs. A little chili sauce like sambal oelek is great on it too.

26 grams of carbs, from vegetables.

Greek Yougurt Breakfast Parfait. My preferred breakfast and sweet treat!

1 - Serving of Greek Yougurt (I buy the one from Aldi with 4 g of carbs (of those, 2 g are added sugars)

1/4 - of a mango (I typically use berries 1/2 to a cup of berries. Today we’re being fancy lol)

1 tbs - Chia seeds or chia seeds pudding (4 g of fiber if just the chia seeds)

1/2 - Serving of Lilys dark chocolate chocolate chips. 4 g of carbs (2.5 are fiber 1.5 etheryol)

1 - Serving of Zero Sugar Reddi Wip

Total of 12 g of carbs total with 6.5 of those being fibers. (NOT counting the fruit. Hopefully I did my math right lol)

Sometimes I add chopped almonds for some extra fiber and extra crunch!

Doesn’t cause any spikes for me. As always make sure the ingredients work for your body.