Paleo Cantonese Fried Rice

Discover a wholesome twist on a classic comfort dish with Paleo Cantonese Fried Rice, a flavorful, grain-free alternative that’s perfect for those embracing a paleo lifestyle. This vibrant recipe swaps traditional rice for nutrient-packed cauliflower rice while maintaining all the savory, umami-rich flavors you love. Stir-fried with crisp, colorful vegetables like carrots, peas, and bell peppers, and seasoned with tamari sauce, sesame oil, garlic, and ginger, this dish delivers a satisfying balance of taste and texture. Protein-packed scrambled eggs add heartiness, while green onions provide a fresh, aromatic finish. Quick to prepare in just 35 minutes, this one-pan meal is ideal for weeknight dinners or meal prep. Healthy, easy, and bursting with authentic Cantonese-inspired flavors, this paleo-friendly recipe is sure to become a household favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 2 tablespoons Coconut oil
• 3 large Eggs
• 3 cloves Garlic
• 1 inch piece Ginger
• 4 stalks Green onions
• 1 medium Carrot
• 1 cup Peas
• 1 medium Red bell pepper
• 3 tablespoons Tamari sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

First, rice the cauliflower: Remove the leaves and core, then break the cauliflower into florets. Pulse the florets in a food processor in batches until they resemble rice grains. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove them from the pan and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Mince the garlic and ginger, then add them to the pan. Saute for about 1 minute until fragrant.

Step 4

Thinly slice the green onions, peel and dice the carrot, and dice the red bell pepper. Add the green onions, diced carrot, peas, and red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender.

Step 5

Add the riced cauliflower to the skillet with the vegetables. Stir well to combine and cook for 3-5 minutes until the cauliflower is tender but not mushy.

Step 6

Return the scrambled eggs to the skillet and stir them into the cauliflower mixture.

Step 7

In a small bowl, mix the tamari sauce, sesame oil, salt, and black pepper. Pour the sauce over the cauliflower rice and stir well to evenly coat.

Step 8

Taste and adjust seasoning if necessary. Serve hot, garnished with additional sliced green onions if desired.

Nutrition Facts

Serving size	(1455.6g)

Amount per serving	% Daily Value*
Calories	1053.8

Total Fat 59.7g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 6.6g
Cholesterol 558mg	0%
Sodium 6300.7mg	0%
Total Carbohydrate 88.7g	0%
Dietary Fiber 30.3g	0%
Total Sugars 32.4g
Protein 53.6g	0%

Vitamin D 123IU	0%
Calcium 393.5mg	0%
Iron 11.7mg	0%
Potassium 3702.1mg	0%

*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.

Source of Calories

Fat: 48.6%

Protein: 19.4%

Carbs: 32.1%