Whole30 Fried Rice with Chicken and Vegetables
Elevate your weeknight dinner game with this flavorful Whole30 Fried Rice with Chicken and Vegetables—a healthy twist on traditional fried rice that’s packed with vibrant, nutrient-rich ingredients and completely grain-free. Tender chicken breast pairs perfectly with a medley of crisp carrots, sweet red bell peppers, green peas, and aromatic garlic and ginger, all sautéed together in sesame and olive oil for a mouthwatering depth of flavor. Swapping traditional rice for cauliflower rice keeps this dish light, low-carb, and Whole30-compliant, while coconut aminos add a savory, umami-rich finish without the soy. Ready in under an hour, this one-pan recipe is perfect for meal prep or a quick dinner, offering four hearty servings of wholesome goodness. Serve warm, topped with fresh green onions, for a satisfying, gluten-free, and paleo-friendly meal that everyone will love.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 1 large head cauliflower
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 100 grams green peas
- 3 stalks, finely sliced green onion
- 3 cloves, minced garlic
- 1 teaspoon, grated ginger
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into florets. Using a food processor, pulse the cauliflower florets until they resemble rice grain size. Transfer the cauliflower rice to a large bowl and set aside.
Chop the chicken breasts into bite-sized pieces, season with salt and black pepper, and set aside.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are fully cooked and slightly golden, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and sesame oil. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
Add the diced carrot, red bell pepper, and green peas to the skillet. Sauté the vegetables for 4-5 minutes, or until they are tender-crisp.
Stir in the cauliflower rice and cook for an additional 5-7 minutes until it is tender but not mushy.
Return the cooked chicken pieces to the skillet with the vegetables and cauliflower rice. Pour the coconut aminos over the mixture and stir well to combine all ingredients.
Continue cooking for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the sliced green onions.
Serve the Whole30 fried rice warm, garnished with additional green onions if desired.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.2 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1316 mg | 28% | |
*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.
