Paleo White Fried Rice
Satisfy your cravings for takeout-style fried rice with this flavorful, wholesome Paleo White Fried Rice recipe! Perfect for those following a paleo lifestyle, this dish swaps traditional rice for nutrient-packed riced cauliflower, creating a low-carb, grain-free alternative that doesn’t skimp on taste. Sautéed with vibrant vegetables like carrots, zucchini, and peas (optional), and infused with the savory richness of coconut aminos, garlic, and sesame oil, this recipe is a symphony of umami flavors. Golden scrambled eggs add a protein boost, while fresh green onions provide a crisp, aromatic garnish. Ready in just 30 minutes, this quick and healthy meal is a crowd-pleaser that’s perfect for busy weeknights or meal prepping. Vegan? Simple substitutions make this customizable dish ideal for any dietary preference!
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Recipe Information
Ingredients
- 1 piece cauliflower (medium head, riced)
- 2 tablespoons coconut oil
- 1 piece onion (small, diced)
- 3 cloves garlic (minced)
- 2 pieces carrots (small, diced)
- 1 piece zucchini (small, diced)
- 0.5 cup peas (optional, fresh or frozen)
- 2 pieces eggs (beaten)
- 3 tablespoons coconut aminos
- 1 teaspoon sesame oil (optional)
- 2 pieces green onions (sliced, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the cauliflower, remove the outer leaves and core, and cut it into small florets. Pulse the florets in a food processor until they resemble rice grains. Set aside.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes, until fragrant and translucent.
Add the carrots and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Then, add the zucchini and peas (if using) and cook for another 2 minutes.
Push the vegetables to one side of the skillet. Add the remaining tablespoon of coconut oil to the empty side and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the riced cauliflower to the skillet and stir to combine with the vegetables and eggs. Cook for 4-5 minutes, stirring occasionally, until the cauliflower rice softens and starts to brown slightly.
Stir in the coconut aminos, sesame oil (if using), salt, and black pepper, ensuring everything is evenly coated. Cook for an additional 2 minutes to let the flavors meld together.
Remove the skillet from heat and sprinkle sliced green onions over the top as a garnish.
Serve immediately and enjoy your Paleo White Fried Rice!
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 669 mg | 14% | |
*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.
