Paleo Cantonese Fried Rice
Transform your favorite takeout classic into a wholesome, guilt-free delight with this Paleo Cantonese Fried Rice. Featuring nutrient-packed cauliflower rice as a low-carb substitute for traditional white rice, this recipe is bursting with vibrant veggies like carrots, peas, and red bell peppers, all stir-fried to perfection. Fragrant garlic and ginger add a flavorful punch, while a savory blend of tamari sauce and sesame oil ties everything together. High in protein with the addition of fluffy scrambled eggs, this quick and easy dish comes together in just 35 minutes, making it ideal for busy weeknights. Gluten-free, grain-free, and paleo-friendly, it’s a healthy twist on a beloved comfort food that doesn’t skimp on flavor. Serve it hot and garnish with fresh green onions for a satisfying meal everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 3 large Eggs
- 3 cloves Garlic
- 1 inch piece Ginger
- 4 stalks Green onions
- 1 medium Carrot
- 1 cup Peas
- 1 medium Red bell pepper
- 3 tablespoons Tamari sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
First, rice the cauliflower: Remove the leaves and core, then break the cauliflower into florets. Pulse the florets in a food processor in batches until they resemble rice grains. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove them from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Mince the garlic and ginger, then add them to the pan. Saute for about 1 minute until fragrant.
Thinly slice the green onions, peel and dice the carrot, and dice the red bell pepper. Add the green onions, diced carrot, peas, and red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender.
Add the riced cauliflower to the skillet with the vegetables. Stir well to combine and cook for 3-5 minutes until the cauliflower is tender but not mushy.
Return the scrambled eggs to the skillet and stir them into the cauliflower mixture.
In a small bowl, mix the tamari sauce, sesame oil, salt, and black pepper. Pour the sauce over the cauliflower rice and stir well to evenly coat.
Taste and adjust seasoning if necessary. Serve hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 6301 mg | 274% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 32.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3702 mg | 79% | |
*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.
