Paleo Arroz Chaufa
Paleo Arroz Chaufa is a flavor-packed twist on the classic Peruvian fried rice dish, adapted for gluten-free, grain-free, and paleo lifestyles. This wholesome recipe swaps traditional rice for nutrient-rich cauliflower rice, creating a lighter, low-carb base. Tender chicken breast, crispy bacon, vibrant bell peppers, and fragrant aromatics like garlic and ginger come together in a sizzling wok with sesame oil and coconut aminos for a savory, umami-rich experience. Scrambled eggs add richness, while fresh cilantro and a squeeze of lime lend a burst of brightness and freshness. Ready in just 40 minutes, this paleo-friendly dish is perfect for busy weeknights or meal prep, offering bold flavors without compromise. Satisfy your cravings for fried rice with this healthy and satisfying alternative!
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Recipe Information
Ingredients
- 1 head cauliflower
- 1 pound chicken breast
- 0.25 cup coconut aminos
- 2 tablespoons sesame oil
- 3 large eggs
- 1 medium bell pepper
- 3 stalks green onions
- 3 cloves garlic
- 1 inch fresh ginger
- 4 slices cooked bacon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime
- 0.5 cup cilantro
Instructions
Begin by preparing the cauliflower rice. Chop the head of cauliflower into florets, then pulse them in a food processor until they resemble rice grains. Set aside.
Cut the chicken breast into small, bite-sized cubes. Season with salt and pepper.
Dice the bell pepper and thinly slice the green onions, separating the white and green parts. Mince the garlic and grate the ginger.
In a large skillet or wok over medium-high heat, add 1 tablespoon of sesame oil and once hot, scramble the eggs. Cook, stirring, until just done, then remove from the skillet and set aside.
In the same skillet, add another tablespoon of sesame oil. Add the chicken pieces and cook for about 5-7 minutes, or until fully cooked through and slightly golden on the outside.
Add the minced garlic, grated ginger, diced bell pepper, and the white parts of the green onions to the skillet. Sauté for an additional 2-3 minutes until the vegetables are soft.
Stir in the cauliflower rice and pour the coconut aminos over the mixture. Cook for about 5 minutes, stirring often, until the cauliflower is tender.
Fold in the scrambled eggs and cooked bacon pieces. Stir everything together and let it heat through, about 2 more minutes.
Remove from heat and add the green parts of the green onions and cilantro. Squeeze the juice of one lime over the dish and give it a final stir.
Serve hot, garnished with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 8.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1192 mg | 25% | |
*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.
