Whole30 Cantonese Fried Rice
Transform your takeout cravings into a wholesome, guilt-free delight with this **Whole30 Cantonese Fried Rice** recipe! Perfectly mimicking the flavors of traditional fried rice, this dish swaps out classic grains for nutrient-packed cauliflower rice, making it low-carb, paleo-friendly, and completely Whole30-compliant. Packed with vibrant veggies like carrots and green peas, protein-rich eggs, tender cooked chicken breast, and the umami goodness of coconut aminos, this quick and easy recipe comes together in just 35 minutes. Light sesame oil adds a subtle nutty finish, while fresh green onions provide the perfect garnish for a pop of color and flavor. Whether you're meal prepping or serving up an easy weeknight dinner, this one-pan wonder is as satisfying as it is healthy!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Coconut aminos
- 2 teaspoons Sesame oil
- 2 tablespoons Olive oil
- 1 small Onion
- 3 cloves Garlic
- 2 medium Carrots
- 1 cup Green peas
- 3 large Eggs
- 3 Green onions
- 1 cup Cooked chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.
Dice the onion and mince the garlic. Peel and dice the carrots, and finely chop the green onions.
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Add the diced carrots and cook for about 5 minutes until they start to soften.
Stir in the green peas and cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the eggs to the empty side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Add the cauliflower rice to the skillet, stirring well to combine with the vegetables and egg.
Pour in the coconut aminos and sesame oil, stirring to coat the cauliflower rice evenly.
Add the cooked chicken breast to the skillet, mix well, and cook everything for another 5 minutes until heated through.
Season with salt and black pepper to taste and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 42.2 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3200 mg | 68% | |
*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.
