Paleo Vegetable Fried Rice

Transform your weeknight dinners with this vibrant and flavor-packed Paleo Vegetable Fried Rice! This healthy spin on a beloved classic swaps traditional rice for nutrient-rich cauliflower rice, keeping it entirely grain-free and Paleo-friendly. Sautéed in aromatic coconut oil with garlic, ginger, and colorful, crisp vegetables like carrots, bell peppers, and green beans, every bite bursts with wholesome goodness. Fluffy scrambled eggs and a savory drizzle of coconut aminos add richness and umami, while optional sesame oil lends a toasty hint of flavor. Ready in just 30 minutes, this quick and easy skillet dish is perfect as a satisfying main or a versatile side. Packed with fresh ingredients and big flavor, it’s a low-carb, gluten-free dish the whole family will love!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium head (about 4 cups of riced cauliflower) Cauliflower
• 2 tablespoons Coconut oil
• 3 cloves (minced) Garlic
• 1 teaspoon (grated) Ginger
• 1 medium (diced) Carrot
• 1 medium (diced, any color) Bell pepper
• 1 cup (trimmed and chopped) Green beans
• 4 stalks (sliced, white and green parts separated) Scallions (green onions)
• 2 large (beaten) Eggs
• 3 tablespoons Coconut aminos
• 1 teaspoon (optional, for flavor) Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon (freshly ground) Black pepper

Directions

Step 1

Prepare the cauliflower rice by cutting the cauliflower into florets and pulsing them in a food processor until they resemble rice. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

Step 4

Add the diced carrot, bell pepper, and green beans, and sauté for 5-7 minutes until the vegetables begin to soften.

Step 5

Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of coconut oil to the empty side.

Step 6

Pour the beaten eggs into the skillet and scramble until fully cooked, then mix them with the vegetables.

Step 7

Add the riced cauliflower and the white parts of the scallions to the skillet. Stir well to combine.

Step 8

Pour in the coconut aminos and optional sesame oil. Stir-fry the mixture for 3-5 minutes until the cauliflower rice is tender.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove from heat and garnish with the green parts of the scallions before serving.

Step 11

Serve immediately as a main dish or side dish. Enjoy your Paleo-friendly vegetable fried rice!

Nutrition Facts

Serving size	(1142.6g)

Amount per serving	% Daily Value*
Calories	834.2

Total Fat 53.7g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 372mg	0%
Sodium 3266.0mg	0%
Total Carbohydrate 66.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 31.8g
Protein 29.8g	0%

Vitamin D 82IU	0%
Calcium 313.9mg	0%
Iron 7.2mg	0%
Potassium 2786.4mg	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: 55.6%

Protein: 13.7%

Carbs: 30.7%