Paleo Stir-Fried Vegetables with Rice

Elevate your weeknight dinner routine with this vibrant and wholesome Paleo Stir-Fried Vegetables with Cauliflower Rice! Bursting with crisp, colorful veggies like red bell peppers, julienned carrots, broccoli florets, and zucchini, this stir-fry delivers a medley of textures and flavors. Tossed with aromatic garlic, ginger, and a savory drizzle of coconut aminos, it’s perfectly seasoned for a satisfying, grain-free twist on traditional fried rice. Cauliflower is “riced” to create the perfect low-carb base, while coconut and sesame oils add richness and depth. Ready in just 30 minutes, this one-pan wonder is gluten-free, dairy-free, and perfect for Paleo and clean-eating enthusiasts. Garnish with green onions and sesame seeds for that final flourish and serve sizzling hot for a nourishing, guilt-free comfort meal!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head Cauliflower (for ricing)
• 2 tablespoons Coconut oil
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 Red bell pepper (sliced into strips)
• 1 Carrot (peeled and julienned)
• 2 cups Broccoli florets
• 1 Zucchini (sliced into half moons)
• 1 cup Sugar snap peas
• 3 tablespoons Coconut aminos
• 1 teaspoon Sesame oil
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 2 Green onions (sliced thinly)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the cauliflower rice by cutting the cauliflower into florets. Pulse the florets in a food processor until they resemble rice grains. Set aside.

Step 2

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the cauliflower rice and cook for 5–6 minutes, stirring frequently, until tender. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Once heated, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 4

Add the red bell pepper, carrot, and broccoli florets to the skillet. Stir-fry for 3–4 minutes, allowing the vegetables to soften slightly but remain crisp.

Step 5

Add the zucchini and sugar snap peas to the skillet. Continue stir-frying for another 3–4 minutes.

Step 6

Drizzle the coconut aminos and sesame oil over the vegetables. Stir well to coat evenly. Season with sea salt and black pepper.

Step 7

Return the cauliflower rice to the skillet and toss everything together. Cook for an additional 1–2 minutes to blend the flavors.

Step 8

Remove from heat and garnish with sliced green onions and sesame seeds if desired.

Step 9

Serve immediately and enjoy your Paleo stir-fried vegetables with cauliflower rice!

Nutrition Facts

Serving size	(1312.6g)

Amount per serving	% Daily Value*
Calories	847.8

Total Fat 45.8g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 2371.9mg	0%
Total Carbohydrate 89.6g	0%
Dietary Fiber 31.1g	0%
Total Sugars 39.2g
Protein 29.9g	0%

Vitamin D 0IU	0%
Calcium 357.1mg	0%
Iron 8.6mg	0%
Potassium 2544.6mg	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: 46.3%

Protein: 13.4%

Carbs: 40.3%