Paleo Omelette Rice

Reimagine comfort food with this wholesome Paleo Omelette Rice recipe, a delicious grain-free twist on the classic Japanese favorite. Perfect for paleo and gluten-free diets, this dish swaps traditional rice for nutrient-packed cauliflower rice, sautéed with vibrant vegetables, tender cooked chicken, and a savory hint of coconut aminos. Encased in a fluffy almond milk-infused omelette, this protein-rich meal is as satisfying as it is healthy. With just 15 minutes of prep time and bold, umami flavors in every bite, it’s an ideal weeknight dinner or hearty brunch option. Garnished with fresh green onions for a burst of color and added flavor, this paleo recipe is sure to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 small onion
• 1 medium carrot
• 1 medium bell pepper
• 1 cup cooked chicken breast
• 2 tablespoons coconut aminos
• 4 large egg
• 0.25 cup almond milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons green onions

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into large florets. Using a food processor, pulse the cauliflower florets until they reach a rice-like texture. Set aside.

Step 2

Dice the onion, carrot, and bell pepper into small pieces and set them aside.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and sauté for about 3 minutes until translucent.

Step 4

Add the diced carrot and bell pepper to the skillet and continue to cook for another 5 minutes, or until the vegetables are tender.

Step 5

Stir in the cauliflower rice, followed by the cooked chicken breast. Pour the coconut aminos over the mixture and cook for another 5-7 minutes, allowing the flavors to blend well. Once done, remove from heat and keep warm.

Step 6

In a small mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until fully combined.

Step 7

In another clean, non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in half of the egg mixture to make the first omelette.

Step 8

Cook the omelette for 2-3 minutes, or until the edges start to set and the bottom is lightly golden. Carefully flip the omelette and cook for another 1-2 minutes on the other side.

Step 9

Remove the omelette from the pan and repeat the process with the remaining egg mixture to create a second omelette.

Step 10

Place each omelette on a plate and spoon half of the cauliflower chicken rice mixture on one side of the omelette. Fold the other side over to form a half-moon shape, covering the rice.

Step 11

Garnish with chopped green onions and serve immediately. Enjoy your Paleo Omelette Rice!

Nutrition Facts

Serving size	(1629.6g)

Amount per serving	% Daily Value*
Calories	1309.1

Total Fat 69.0g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 11.0g
Cholesterol 1021.5mg	0%
Sodium 3584.9mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 22.9g	0%
Total Sugars 37.2g
Protein 101.5g	0%

Vitamin D 234.6IU	0%
Calcium 469.1mg	0%
Iron 10.0mg	0%
Potassium 3382.6mg	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: 46.5%

Protein: 30.4%

Carbs: 23.1%