Paleo Kampung Fried Rice
Transform your favorite comfort food with this Paleo Kampung Fried Rice, a healthy and delicious twist on a traditional Malaysian classic. This vibrant dish swaps white rice for nutrient-rich cauliflower rice, creating a low-carb, grain-free version that's perfect for a clean eating lifestyle. Packed with tender chicken, succulent shrimp, and a medley of colorful vegetables like carrots and green beans, every bite bursts with wholesome flavors. Fragrant garlic, fiery red chili, and savory staples like fish sauce and coconut aminos bring authentic kampung flavors to life. Topped with scrambled eggs, fresh spring onions, and a squeeze of lime, this quick and easy recipe delivers restaurant-quality fried rice in just 35 minutes. Whether you're paleo, gluten-free, or simply looking for a healthy weeknight dinner, this dish is a crowd-pleaser that doesn't compromise on taste.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 3 tablespoons Coconut oil
- 200 grams Chicken breast, diced
- 150 grams Shrimp, peeled and deveined
- 2 large Egg
- 3 cloves Garlic, minced
- 1 whole Red chili, sliced thinly
- 1 medium Onion, chopped
- 1 medium Carrot, julienned
- 100 grams Green beans, cut into 1-inch pieces
- 2 tablespoons Fish sauce
- 2 tablespoons Coconut aminos
- 2 tablespoons Spring onions, chopped
- 1 whole Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the cauliflower into florets and pulse them in a food processor until they resemble the size and texture of rice grains.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce the heat to medium and add another tablespoon of coconut oil. Crack the eggs into the skillet and scramble until just cooked. Remove the eggs and set aside.
Add the remaining tablespoon of coconut oil to the skillet. Add the minced garlic, thinly sliced red chili, and chopped onions. Sauté for 2-3 minutes until fragrant and onions are translucent.
Toss in the julienned carrot and green beans, cooking for another 3-4 minutes until they are tender yet crisp.
Add the cauliflower rice to the vegetables, mixing well. Cook for 5 minutes, stirring frequently until the cauliflower is tender.
Stir in the cooked chicken, shrimp, and scrambled eggs into the skillet. Add the fish sauce and coconut aminos, mixing everything thoroughly.
Season with salt and black pepper to taste, and continue to cook for another 2 minutes.
Remove from heat and garnish with chopped spring onions.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 37.4 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 467 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4677 mg | 100% | |
*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.
