Paleo Seafood Fried Rice

Take your fried rice game to the next level with this Paleo Seafood Fried Rice, a grain-free twist on a beloved classic that's packed with vibrant flavors and wholesome ingredients. This recipe swaps traditional rice for nutrient-rich cauliflower rice, creating a lighter yet satisfying base. Perfectly seasoned mixed seafood—featuring shrimp, scallops, and squid—takes center stage, while colorful vegetables like bell peppers, carrots, and green onions add a fresh crunch. A splash of coconut aminos infuses the dish with a savory, umami-rich dimension, complemented by aromatic garlic, cilantro, and a squeeze of lime for a zesty finish. Ready in just 40 minutes, this quick and healthy one-pan meal is Paleo-friendly, gluten-free, and perfect for weeknight dinners or meal prep.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Olive oil
• 3 Garlic cloves
• 1 Small onion
• 1 Red bell pepper
• 1 medium Carrot
• 3 Green onions
• 300 grams Mixed seafood (shrimp, scallops, squid)
• 3 tablespoons Coconut aminos
• 2 Eggs
• 0.25 cup Fresh cilantro
• 1 Lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by preparing the cauliflower rice. Cut the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice. Set aside.

Step 2

Finely mince the garlic, dice the onion, and chop the red bell pepper and carrot into small pieces. Slice the green onions and set everything aside.

Step 3

In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the mixed seafood and cook until they're opaque and cooked through, about 3-5 minutes. Remove the seafood from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and diced onion, sauté for 2-3 minutes until translucent.

Step 5

Add the chopped red bell pepper and carrot to the skillet and stir-fry for another 3 minutes.

Step 6

Push the vegetables to one side of the skillet and crack the eggs into the wok, scrambling them until fully cooked.

Step 7

Add the cauliflower rice, green onions, and cooked seafood back into the skillet. Stir everything together to combine.

Step 8

Pour the coconut aminos over the mixture, stirring to ensure everything is evenly coated. Season with salt and pepper to taste.

Step 9

Cook for another 5 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.

Step 10

Remove from heat and stir in the freshly chopped cilantro. Squeeze lime juice over the top before serving.

Nutrition Facts

Serving size	(1301.6g)

Amount per serving	% Daily Value*
Calories	991.8

Total Fat 43.3g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 732mg	0%
Sodium 3831.2mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 18.6g	0%
Total Sugars 30.0g
Protein 87.5g	0%

Vitamin D 382IU	0%
Calcium 396.1mg	0%
Iron 10.8mg	0%
Potassium 3189.9mg	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: 38.2%

Protein: 34.4%

Carbs: 27.4%