Paleo Lobster Fried Rice

Elevate your dinner menu with this vibrant, flavor-packed Paleo Lobster Fried Rice, a healthy twist on the classic takeout favorite. Made with tender bites of juicy lobster tail and nutrient-rich cauliflower rice, this grain-free dish is as indulgent as it is nutritious. Sautéed in aromatic coconut oil with fresh vegetables like carrots, red bell pepper, and green onions, and seasoned with garlic, ginger, and coconut aminos, every bite bursts with bold, savory flavors. The addition of scrambled eggs and a sprinkle of cilantro adds richness, while a squeeze of fresh lime juice provides a zesty finish. Ready in just 35 minutes, this protein-packed recipe is perfect for a quick weeknight dinner or a show-stopping paleo feast. Serve it hot and enjoy a satisfying, guilt-free spin on fried rice!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 units lobster tails
• 1 medium head cauliflower
• 3 tablespoons coconut oil
• 2 large eggs
• 3 units garlic cloves
• 1 inch piece ginger
• 4 stalks green onions
• 1 medium carrot
• 1 medium red bell pepper
• 3 tablespoons coconut aminos
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup cilantro
• 1 unit lime

Directions

Step 1

Begin by preparing your cauliflower rice. Cut the cauliflower into manageable florets and pulse in a food processor until it resembles rice grains. Set aside.

Step 2

In a large pot, bring water to a boil. Once boiling, add lobster tails and cook for about 6-8 minutes until they turn bright red and are cooked through. Remove from the pot, let them cool slightly, then carefully shell and chop the meat into bite-sized pieces.

Step 3

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

Step 4

In the same skillet, add another tablespoon of coconut oil. Add minced garlic and ginger, sautéing until fragrant, about 30 seconds.

Step 5

Add the thinly sliced carrot and diced red bell pepper to the skillet. Stir-fry these vegetables until they begin to soften, about 3-4 minutes.

Step 6

Stir in the cauliflower rice into the skillet with the vegetables. Cook for about 5 minutes, stirring often, until the cauliflower is tender.

Step 7

Add the cooked scrambled eggs, chopped lobster meat, and half of the sliced green onions to the skillet. Stir well to combine.

Step 8

Pour in the coconut aminos, and season with salt and black pepper. Stir everything together until well combined and heated through, about 2 minutes.

Step 9

Turn off the heat, and sprinkle the remaining green onions and chopped cilantro over the dish.

Step 10

Serve the lobster cauliflower fried rice hot, garnished with lime wedges for a zesty finish.

Nutrition Facts

Serving size	(1426.2g)

Amount per serving	% Daily Value*
Calories	1252.3

Total Fat 58.0g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 0.9g
Cholesterol 759.9mg	0%
Sodium 5076.9mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 18.0g	0%
Total Sugars 27.3g
Protein 117.7g	0%

Vitamin D 82IU	0%
Calcium 660.5mg	0%
Iron 7.2mg	0%
Potassium 3136.8mg	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: 42.0%

Protein: 37.9%

Carbs: 20.1%