Paleo Fried Rice with Vegetables and Meat
Transform your weeknight dinners with this Paleo Fried Rice with Vegetables and Meat—a wholesome, grain-free twist on the classic takeout favorite! Made with nutrient-packed cauliflower rice, tender chicken breast, and a vibrant medley of carrots, bell peppers, and peas, this recipe is bursting with flavor and texture. Coconut aminos lend a naturally sweet and savory profile, perfectly complementing the scrambled eggs and aromatic garlic. Cooked to golden perfection in coconut oil, this dish is packed with healthy fats while staying true to paleo and gluten-free principles. Ready in under an hour, it's a one-pan solution for a satisfying, health-conscious meal. Garnish with fresh green onions for a pop of color and extra zest, and enjoy a guilt-free rice dish that’s sure to please the whole family!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 pound Chicken breast
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 Bell pepper, diced
- 1 cup Frozen peas
- 2 Eggs
- 3 tablespoons Coconut aminos
- 3 Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets, removing the core. Place the florets into a food processor and pulse until they reach a rice-like consistency. Set aside.
Dice the chicken breast into small, bite-sized pieces.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of coconut oil to the skillet. Add the diced onion, minced garlic, diced carrot, and diced bell pepper. Cook for 5 minutes or until the vegetables start to soften.
Increase the heat to high and add the riced cauliflower to the vegetable mixture. Stir frequently and cook for about 5 minutes until the cauliflower is heated through.
Push the cauliflower mixture to the side of the skillet and crack the eggs into the empty space. Scramble the eggs, and when they are just about cooked, mix them into the cauliflower and vegetable mixture.
Add the cooked chicken back into the skillet along with the frozen peas. Stir to combine all ingredients together.
Pour the coconut aminos over the mixture. Stir well to incorporate, letting everything cook together for an additional 3-4 minutes.
Season the fried rice with salt and black pepper to taste. Remove from heat and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1379 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.
