Paleo Cauliflower Fried Rice
Transform your weeknight dinners with this quick and flavorful Paleo Cauliflower Fried Rice, a low-carb, nutrient-packed twist on the classic takeout favorite. Made with riced cauliflower, vibrant veggies like carrots, red bell peppers, and peas, and seasoned with coconut aminos for that signature umami kick, this recipe is both healthy and irresistibly delicious. Scrambled eggs add a protein boost, while fresh cilantro and sliced green onions bring a bright, herbaceous finish. It’s cooked in coconut oil for a paleo-friendly touch and comes together in just 30 minutes, making it perfect for busy schedules. Whether you’re following a paleo lifestyle or simply looking for a wholesome, grain-free alternative, this dish is sure to become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head cauliflower florets
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 1 medium, diced red bell pepper
- 0.5 cup peas
- 2 large eggs
- 3 tablespoons coconut aminos
- 3 thinly sliced green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Begin by making the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower is small and resembles the texture of rice. Be careful not to over-process.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until it starts to soften.
Add the minced garlic, diced carrots, and diced red bell pepper. Continue to sauté for another 5 minutes until the vegetables are tender.
Push the vegetable mixture to the side of the skillet and pour in the remaining tablespoon of coconut oil. Crack the eggs into the skillet and scramble them until fully cooked.
Combine the egg and vegetable mixture, then add the riced cauliflower and peas to the skillet. Stir well to incorporate all ingredients.
Pour the coconut aminos over the cauliflower rice and mix thoroughly. Cook for an additional 3-5 minutes, stirring occasionally, until the cauliflower is tender.
Season with salt and black pepper to taste. Stir in the sliced green onions and fresh cilantro just before serving.
Serve hot and enjoy your Paleo Cauliflower Fried Rice.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 43.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3219 mg | 68% | |
*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.
