Paleo Fried Rice with Chicken and Vegetables

Transform your weeknight dinners with this Paleo Fried Rice with Chicken and Vegetables—a healthy, hearty, and flavor-packed alternative to traditional takeout fried rice. Made with tender bites of chicken, vibrant sautéed veggies, and low-carb cauliflower rice, this dish is seasoned with garlic, ginger, and coconut aminos for a naturally gluten-free and soy-free umami punch. Scrambled eggs add protein-rich fluffiness, while sesame seeds provide a nutty crunch to every bite. Ready in just 40 minutes, this one-skillet recipe is perfect for busy schedules, is paleo-friendly, and can easily be adapted for Whole30 or keto diets. Serve it hot as a satisfying standalone meal or pair it with your favorite Asian-inspired sides for a complete feast!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 large head cauliflower
• 3 tablespoons coconut oil
• 2 medium carrots, diced
• 1 large bell pepper, diced
• 1 cup frozen peas
• 4 stalks green onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 0.25 cup coconut aminos
• 2 large eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame seeds for garnish

Directions

Step 1

Cut the chicken breasts into small, bite-sized pieces and set aside.

Step 2

Remove the core from the cauliflower and chop it into florets. Place the florets in a food processor and pulse until it resembles rice-sized grains. You'll need about 4 cups of cauliflower rice.

Step 3

In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken pieces with half the salt and pepper, and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, add another tablespoon of coconut oil. Add the diced carrots and bell pepper, and sauté for 4-5 minutes until they start to soften. Then add the frozen peas, garlic, and ginger, stirring for another 2 minutes.

Step 5

Push the vegetables to one side of the skillet. Add the remaining tablespoon of coconut oil to the empty side and pour the beaten eggs into this area. Stir the eggs to scramble them until fully cooked, and then mix them with the vegetables.

Step 6

Return the cooked chicken to the skillet along with the cauliflower rice. Add the coconut aminos and the remaining salt and pepper. Stir everything together and cook for another 4-5 minutes, until the cauliflower rice is tender but not mushy.

Step 7

Stir in the sliced green onions and remove the skillet from heat.

Step 8

Transfer the Paleo Fried Rice to a serving dish, garnish with sesame seeds, and serve hot.

Nutrition Facts

Serving size	(1964.3g)

Amount per serving	% Daily Value*
Calories	1705.9

Total Fat 72.3g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 667.8mg	0%
Sodium 5158.3mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 36.8g	0%
Total Sugars 54.6g
Protein 152.1g	0%

Vitamin D 85.5IU	0%
Calcium 537.3mg	0%
Iron 14.9mg	0%
Potassium 5085.0mg	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: 37.9%

Protein: 35.4%

Carbs: 26.7%