Paleo Fried Rice with Chicken and Vegetables
Transform your weeknight menu with this flavorful Paleo Fried Rice with Chicken and Vegetables—a healthy, low-carb twist on the classic comfort dish. This recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a satisfying meal that's grain-free and paleo-friendly. Tender, bite-sized pieces of chicken are sautéed to perfection alongside vibrant carrots, bell pepper, and sweet peas, all infused with the aromatic blend of garlic and ginger. Coconut aminos add a savory umami flair while scrambled eggs and green onions round out the dish with texture and freshness. Ready in just 40 minutes, this one-pan masterpiece is as easy to make as it is delicious. Garnished with sesame seeds for a touch of nuttiness, it’s perfect for a quick, wholesome dinner that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 large head cauliflower
- 3 tablespoons coconut oil
- 2 medium carrots, diced
- 1 large bell pepper, diced
- 1 cup frozen peas
- 4 stalks green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.25 cup coconut aminos
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sesame seeds for garnish
Instructions
Cut the chicken breasts into small, bite-sized pieces and set aside.
Remove the core from the cauliflower and chop it into florets. Place the florets in a food processor and pulse until it resembles rice-sized grains. You'll need about 4 cups of cauliflower rice.
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken pieces with half the salt and pepper, and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of coconut oil. Add the diced carrots and bell pepper, and sauté for 4-5 minutes until they start to soften. Then add the frozen peas, garlic, and ginger, stirring for another 2 minutes.
Push the vegetables to one side of the skillet. Add the remaining tablespoon of coconut oil to the empty side and pour the beaten eggs into this area. Stir the eggs to scramble them until fully cooked, and then mix them with the vegetables.
Return the cooked chicken to the skillet along with the cauliflower rice. Add the coconut aminos and the remaining salt and pepper. Stir everything together and cook for another 4-5 minutes, until the cauliflower rice is tender but not mushy.
Stir in the sliced green onions and remove the skillet from heat.
Transfer the Paleo Fried Rice to a serving dish, garnish with sesame seeds, and serve hot.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 14.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1376 mg | 29% | |
*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.
