Paleo Crab Fried Rice
Transform your weeknight dinners with this vibrant and healthy Paleo Crab Fried Rice—an irresistible twist on a takeout favorite! Made with cauliflower rice instead of traditional grains, this low-carb, gluten-free dish is packed with nutrient-dense veggies, tender crab meat, and aromatic flavors from garlic, ginger, and lime. A touch of coconut aminos provides a subtly sweet and savory glaze, while whisked eggs add protein and a satisfying richness. Perfect for paleo and clean-eating enthusiasts, this recipe takes just 35 minutes from start to finish and is brimming with fresh, zesty flavors. Serve it hot for an easy, one-pan meal that’s as guilt-free as it is delicious!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons coconut oil
- 3 units garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 1 large red bell pepper, diced
- 4 units green onions, sliced
- 1 cup crab meat, cooked
- 2 large eggs
- 3 tablespoons coconut aminos
- 1 unit lime, juiced
- 0.25 cup cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Break the cauliflower into florets and pulse in a food processor until the texture resembles rice. Be careful not to over-process.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the diced red bell pepper to the skillet and cook for another 3 minutes, stirring occasionally, until softened.
Add the processed cauliflower rice to the skillet. Stir well, and cook for about 5 minutes, allowing the cauliflower to soften.
Push the cauliflower mixture to one side of the skillet. Add the remaining tablespoon of coconut oil to the empty side.
Crack the eggs into a small bowl, whisk them, and then pour into the space with the coconut oil. Scramble the eggs until they start to set, about 2 minutes.
Mix the scrambled eggs into the cauliflower rice. Add the crab meat and sliced green onions to the skillet, stirring to combine everything thoroughly.
Pour the coconut aminos over the rice mixture, stirring to ensure everything is well-coated. Cook for another 3 minutes, allowing flavors to meld.
Remove the skillet from heat and stir in the lime juice, chopped cilantro, salt, and black pepper.
Serve the paleo crab fried rice hot, garnishing with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5911 mg | 257% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 35.1 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 602 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4125 mg | 88% | |
*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.
