Paleo Seafood Fried Rice
Dive into a healthier, flavor-packed fusion dish with Paleo Seafood Fried Rice, the perfect low-carb alternative to traditional fried rice! This vibrant recipe swaps out white rice for nutrient-rich cauliflower rice, keeping it light yet satisfying. Featuring a medley of tender shrimp, scallops, and squid, combined with colorful veggies like red bell pepper, carrot, and green onions, every bite bursts with fresh, savory goodness. Enhanced with coconut aminos—a paleo-friendly soy sauce substitute—and finished with aromatic cilantro and a splash of lime, this dish is both gluten-free and dairy-free, aligning seamlessly with paleo principles. Ready in just 40 minutes, this wholesome seafood fried rice is an ideal weeknight dinner option that's as delicious as it is nutritious.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 1 Small onion
- 1 Red bell pepper
- 1 medium Carrot
- 3 Green onions
- 300 grams Mixed seafood (shrimp, scallops, squid)
- 3 tablespoons Coconut aminos
- 2 Eggs
- 0.25 cup Fresh cilantro
- 1 Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the cauliflower rice. Cut the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice. Set aside.
Finely mince the garlic, dice the onion, and chop the red bell pepper and carrot into small pieces. Slice the green onions and set everything aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the mixed seafood and cook until they're opaque and cooked through, about 3-5 minutes. Remove the seafood from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and diced onion, sauté for 2-3 minutes until translucent.
Add the chopped red bell pepper and carrot to the skillet and stir-fry for another 3 minutes.
Push the vegetables to one side of the skillet and crack the eggs into the wok, scrambling them until fully cooked.
Add the cauliflower rice, green onions, and cooked seafood back into the skillet. Stir everything together to combine.
Pour the coconut aminos over the mixture, stirring to ensure everything is evenly coated. Season with salt and pepper to taste.
Cook for another 5 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Remove from heat and stir in the freshly chopped cilantro. Squeeze lime juice over the top before serving.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1152 mg | 25% | |
*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.
