Cauliflower Fried Rice Paleo
Transform your weeknight dinners with this quick and flavorful Paleo Cauliflower Fried Rice, a healthy spin on a takeout favorite. Packed with tender riced cauliflower, colorful veggies like carrots and peas, and scrambled eggs, this one-pan dish is sautéed to perfection in coconut oil for a subtly nutty flavor. Seasoned with tamari or coconut aminos, sesame oil, and a touch of garlic, it delivers a savory umami punch while staying entirely gluten-free and Paleo-friendly. Ready in just 30 minutes, this low-carb, nutrient-rich meal is ideal for anyone looking to enjoy a guilt-free comfort food classic. Perfect as a standalone dish or paired with your favorite protein, this recipe is the ultimate combination of simplicity, wholesomeness, and bold flavor.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 2 medium, diced Carrots
- 0.5 cup Frozen peas
- 1 small, finely chopped Onion
- 3 cloves, minced Garlic
- 2 large Eggs
- 3 tablespoons Tamari or coconut aminos
- 1 teaspoon Sesame oil
- 2 stalks, sliced Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the leaves and core of the cauliflower, then chop it into chunks. Pulse the cauliflower in a food processor until it resembles rice. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the diced carrots, peas, and chopped onion to the skillet. Sauté for 3-4 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Push the vegetables to one side of the skillet, and crack the eggs into the empty space. Scramble them until fully cooked, then mix them with the vegetables.
Add the remaining 1 tablespoon of coconut oil to the skillet, then add the riced cauliflower. Stir everything together and cook for 5-7 minutes, until the cauliflower is tender but not mushy.
Stir in the tamari or coconut aminos, sesame oil, salt, and black pepper. Mix well to coat the cauliflower and vegetables evenly.
Remove the skillet from heat and garnish the fried rice with sliced green onions.
Serve hot and enjoy your Paleo Cauliflower Fried Rice.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
