Paleo Prawn Fried Rice
Elevate your weeknight dinner with this delicious and guilt-free Paleo Prawn Fried Rice! Packed with succulent prawns, vibrant vegetables like bell peppers, carrots, and green peas, and fluffy cauliflower rice as a grain-free alternative, this dish is both healthy and bursting with flavor. Seasoned with aromatic garlic, ginger, and a splash of coconut aminos, it delivers a savory umami that's perfect for those following a paleo lifestyle. Plus, scrambled eggs and green onion add a classic fried rice touch, making it a satisfying one-pan meal ready in just 35 minutes. Paleo-friendly, gluten-free, and loaded with nutrients, this recipe is ideal for anyone craving a quick, wholesome, and flavorful stir-fry.
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Recipe Information
Ingredients
- 300 grams Prawns
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 medium Onion
- 1 large Carrot
- 1 medium Bell pepper
- 100 grams Green peas
- 2 large Eggs
- 3 stalks Green onions
- 3 tablespoons Coconut aminos
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the ingredients: Peel and devein the prawns if necessary, then set aside. Cut the cauliflower into florets and pulse them in a food processor until they reach a rice-like consistency.
Mince the garlic and ginger. Dice the onion, carrot, and bell pepper into small, uniform pieces. Chop the green onions, keeping the white and green parts separate.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the prawns and sauté them for 2-3 minutes, until they are pink and opaque. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the garlic, ginger, and diced onion for about 2 minutes until fragrant and the onion is translucent.
Add the diced carrot, bell pepper, and green peas to the skillet. Stir fry for about 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them into the vegetables.
Add the cauliflower rice to the skillet along with the prawns. Stir well to combine all ingredients.
Pour in the coconut aminos and sprinkle the mixture with salt and black pepper. Stir-fry over medium heat for another 3-4 minutes until everything is well mixed and heated through.
Adjust seasoning to taste and garnish with the chopped green parts of the green onions before serving hot.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 7435 mg | 323% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 44.9 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 662 mg | 51% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4248 mg | 90% | |
*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.
