Whole30 Prawn Fried Rice
Transform your weeknight dinners with Whole30 Prawn Fried Rice, a wholesome, low-carb twist on the classic takeout favorite! This recipe swaps traditional rice for nutrient-packed riced cauliflower, keeping it light, grain-free, and compliant with Whole30 guidelines. Juicy, pan-seared prawns pair perfectly with vibrant vegetables like carrots, red bell peppers, and fresh green onions, all brought together with the umami richness of coconut aminos and a hint of sesame oil. Ready in just 35 minutes, this one-pan wonder is a quick, flavorful meal that’s perfect for busy schedules. With fresh garlic, ginger, and a squeeze of zesty lime, every bite is bursting with aromatic goodness. Serve this healthy dish hot for an easy dinner that will leave you satisfied without compromising your wellness goals!
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Recipe Information
Ingredients
- 500 grams large prawns, peeled and deveined
- 500 grams cauliflower, riced
- 2 large eggs
- 60 milliliters coconut aminos
- 15 milliliters sesame oil
- 10 grams ginger, grated
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 2 stalks green onions, sliced
- 30 milliliters olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 lime wedges
Instructions
Begin by ricing the cauliflower: cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency. Set aside.
In a large pan or wok, heat olive oil over medium heat. Add the prawns and cook for 3-4 minutes until they are pink and opaque. Remove them from the pan and set aside.
In the same pan, add a bit more olive oil if needed, then scramble the eggs until just cooked. Remove and set aside with the prawns.
Add grated ginger and minced garlic to the pan, stirring continuously for about 30 seconds to a minute until fragrant.
Add the diced carrot and red bell pepper to the pan. Sauté for 3-4 minutes until they start to soften.
Increase the heat to medium-high and add the riced cauliflower to the pan. Stir well to combine and cook for about 5 minutes.
Stir in the coconut aminos and sesame oil, seasoning with salt and black pepper to taste.
Return the cooked prawns and scrambled eggs to the pan, mixing well with the cauliflower rice and vegetables.
Cook for an additional 2 minutes, allowing the flavors to meld together.
Sprinkle with sliced green onions just before serving.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1317 mg | 439% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 30.4 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3537 mg | 75% | |
*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.
