Paleo Fried Rice with Vegetables and Meat

Transform your weeknight dinners with this vibrant and healthy Paleo Fried Rice with Vegetables and Meat, a grain-free twist on a classic favorite! Made with nutrient-packed cauliflower rice, tender chicken breast, colorful veggies, and a hint of savory coconut aminos, this dish offers all the comforting flavors of fried rice without the grains or gluten. Fragrantly cooked in coconut oil and topped with fresh green onions, it's perfect for those following a paleo or low-carb lifestyle. Ready in just 45 minutes and packed with wholesome ingredients like garlic, carrots, and eggs, this one-pan meal is as quick and easy as it is delicious. Perfect for meal prep or a fresh, satisfying dinner, this cauliflower fried rice is a flavorful way to enjoy takeout-inspired comfort food with a healthy twist!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 1 pound Chicken breast
• 2 tablespoons Coconut oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 Bell pepper, diced
• 1 cup Frozen peas
• 2 Eggs
• 3 tablespoons Coconut aminos
• 3 Green onions, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets, removing the core. Place the florets into a food processor and pulse until they reach a rice-like consistency. Set aside.

Step 2

Dice the chicken breast into small, bite-sized pieces.

Step 3

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

Add the remaining tablespoon of coconut oil to the skillet. Add the diced onion, minced garlic, diced carrot, and diced bell pepper. Cook for 5 minutes or until the vegetables start to soften.

Step 5

Increase the heat to high and add the riced cauliflower to the vegetable mixture. Stir frequently and cook for about 5 minutes until the cauliflower is heated through.

Step 6

Push the cauliflower mixture to the side of the skillet and crack the eggs into the empty space. Scramble the eggs, and when they are just about cooked, mix them into the cauliflower and vegetable mixture.

Step 7

Add the cooked chicken back into the skillet along with the frozen peas. Stir to combine all ingredients together.

Step 8

Pour the coconut aminos over the mixture. Stir well to incorporate, letting everything cook together for an additional 3-4 minutes.

Step 9

Season the fried rice with salt and black pepper to taste. Remove from heat and garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(1894.2g)

Amount per serving	% Daily Value*
Calories	1550.7

Total Fat 57.0g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 762.1mg	0%
Sodium 4894.7mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 31.7g	0%
Total Sugars 46.2g
Protein 168.2g	0%

Vitamin D 82IU	0%
Calcium 439.7mg	0%
Iron 11.5mg	0%
Potassium 4989.0mg	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: 32.3%

Protein: 42.3%

Carbs: 25.4%