Paleo Crab Fried Rice

Transform your weeknight dinner with this Paleo Crab Fried Rice, a guilt-free, flavor-packed alternative to traditional fried rice! This low-carb favorite swaps out white rice for nutrient-rich cauliflower rice, creating a light and satisfying base that pairs perfectly with the natural sweetness of tender, cooked crab meat. Sautéed with aromatic garlic, ginger, and a splash of coconut aminos, every bite is infused with bold, savory flavors. Bright additions like red bell peppers, fresh lime juice, and a sprinkle of cilantro add a vibrant touch, while scrambled eggs bring richness to the dish. Ready in just 35 minutes, this one-pan wonder is ideal for paleo and gluten-free diets, delivering wholesome ingredients without compromising on taste. Serve it hot for a comforting, restaurant-quality meal that’s as healthy as it is delicious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 3 tablespoons coconut oil
• 3 units garlic cloves, minced
• 1 teaspoon ginger, finely grated
• 1 large red bell pepper, diced
• 4 units green onions, sliced
• 1 cup crab meat, cooked
• 2 large eggs
• 3 tablespoons coconut aminos
• 1 unit lime, juiced
• 0.25 cup cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Break the cauliflower into florets and pulse in a food processor until the texture resembles rice. Be careful not to over-process.

Step 2

Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.

Step 3

Add the diced red bell pepper to the skillet and cook for another 3 minutes, stirring occasionally, until softened.

Step 4

Add the processed cauliflower rice to the skillet. Stir well, and cook for about 5 minutes, allowing the cauliflower to soften.

Step 5

Push the cauliflower mixture to one side of the skillet. Add the remaining tablespoon of coconut oil to the empty side.

Step 6

Crack the eggs into a small bowl, whisk them, and then pour into the space with the coconut oil. Scramble the eggs until they start to set, about 2 minutes.

Step 7

Mix the scrambled eggs into the cauliflower rice. Add the crab meat and sliced green onions to the skillet, stirring to combine everything thoroughly.

Step 8

Pour the coconut aminos over the rice mixture, stirring to ensure everything is well-coated. Cook for another 3 minutes, allowing flavors to meld.

Step 9

Remove the skillet from heat and stir in the lime juice, chopped cilantro, salt, and black pepper.

Step 10

Serve the paleo crab fried rice hot, garnishing with additional cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1589.7g)

Amount per serving	% Daily Value*
Calories	1158.6

Total Fat 59.1g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 519.2mg	0%
Sodium 5911.2mg	0%
Total Carbohydrate 76.8g	0%
Dietary Fiber 24.7g	0%
Total Sugars 35.1g
Protein 90.0g	0%

Vitamin D 82IU	0%
Calcium 601.9mg	0%
Iron 10.7mg	0%
Potassium 4124.7mg	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: 44.4%

Protein: 30.0%

Carbs: 25.6%