Whole30 Special Fried Rice
Elevate your weeknight dinners with this flavorful and health-conscious Whole30 Special Fried Rice, a creative twist on a classic takeout favorite! This nutrient-packed recipe swaps traditional rice for cauliflower rice, making it a low-carb, grain-free alternative that's perfect for Whole30 enthusiasts. Loaded with tender diced chicken, vibrant veggies like carrots and green beans, and aromatic garlic and ginger, this dish is as wholesome as it is delicious. Coconut aminos add a subtle sweetness to complement the savory sesame oil and scrambled eggs, while red pepper flakes lend a gentle kick for added depth. Ready in just 35 minutes, this quick and satisfying skillet meal is ideal for busy schedules. Garnish with green onions and serve hot to enjoy a guilt-free comfort food experience that's bursting with flavor!
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 large eggs
- 2 medium chicken breasts (cooked and diced)
- 1 small onion (finely diced)
- 1 medium carrot (diced)
- 1 cup green beans (chopped into bite-sized pieces)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 stalks green onions (sliced)
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Prepare all your ingredients before starting. Dice your vegetables, mince the garlic, grate the ginger, cut the cooked chicken into small pieces, and whisk the eggs in a small bowl.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the diced carrot and chopped green beans to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables start to become tender.
Push the vegetables to one side of the skillet and pour the whisked eggs onto the other side. Scramble the eggs until fully cooked, then mix them back into the vegetables.
Add the minced garlic, grated ginger, and red pepper flakes to the skillet. Stir and cook for 1 minute until fragrant.
Increase the heat to high and add the cauliflower rice to the skillet. Stir-fry for 5-6 minutes, stirring frequently, until the cauliflower rice is tender but not mushy.
Lower the heat to medium and stir in the diced cooked chicken, coconut aminos, sesame oil, sea salt, and black pepper. Cook for another 2-3 minutes until everything is well mixed and heated through.
Taste and adjust seasoning if necessary, adding an extra splash of coconut aminos for sweetness or a pinch of salt for seasoning.
Garnish the fried rice with sliced green onions before serving. Enjoy your Whole30 fried rice immediately!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 885 mg | 19% | |
*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.
