Paleo Vegetable Fried Rice
Transform your weeknight meals with this flavorful and healthy Paleo Vegetable Fried Rice! Perfect for those following a paleo diet or simply seeking a low-carb alternative, this dish features riced cauliflower as a wholesome base combined with vibrant vegetables like carrots, bell peppers, and green beans. Infused with aromatic garlic, ginger, and a splash of coconut aminos for a savory, soy-free twist, this recipe delivers delicious, umami-packed goodness in just 30 minutes. With scrambled eggs, optional sesame oil, and fresh scallions to elevate the flavor, this gluten-free, dairy-free dish makes a satisfying main course or a versatile side. Easy to prepare and bursting with nutrition, it's your go-to option for quick, guilt-free comfort food!
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Recipe Information
Ingredients
- 1 medium head (about 4 cups of riced cauliflower) Cauliflower
- 2 tablespoons Coconut oil
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 medium (diced) Carrot
- 1 medium (diced, any color) Bell pepper
- 1 cup (trimmed and chopped) Green beans
- 4 stalks (sliced, white and green parts separated) Scallions (green onions)
- 2 large (beaten) Eggs
- 3 tablespoons Coconut aminos
- 1 teaspoon (optional, for flavor) Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon (freshly ground) Black pepper
Instructions
Prepare the cauliflower rice by cutting the cauliflower into florets and pulsing them in a food processor until they resemble rice. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the diced carrot, bell pepper, and green beans, and sauté for 5-7 minutes until the vegetables begin to soften.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of coconut oil to the empty side.
Pour the beaten eggs into the skillet and scramble until fully cooked, then mix them with the vegetables.
Add the riced cauliflower and the white parts of the scallions to the skillet. Stir well to combine.
Pour in the coconut aminos and optional sesame oil. Stir-fry the mixture for 3-5 minutes until the cauliflower rice is tender.
Season with salt and black pepper to taste.
Remove from heat and garnish with the green parts of the scallions before serving.
Serve immediately as a main dish or side dish. Enjoy your Paleo-friendly vegetable fried rice!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 31.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2786 mg | 59% | |
*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.
