Paleo White Fried Rice

Transform your rice night with this healthy and flavorful Paleo White Fried Rice! This guilt-free twist on a takeout classic swaps traditional rice for low-carb, nutrient-packed cauliflower rice, making it perfect for paleo and gluten-free diets. Packed with vibrant vegetables like carrots, zucchini, and peas, this dish is sautéed to perfection in fragrant coconut oil and tied together with the umami-rich flavor of coconut aminos. Fluffy scrambled eggs add protein, while optional sesame oil gives it an authentic Asian-inspired aroma. Ready in just 30 minutes, this quick and easy recipe will become a go-to for busy weeknights or meal prepping. Garnish with sliced green onions for a fresh burst of flavor and dig into this wholesome, satisfying meal that’s every bit as delicious as it is good for you!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 piece cauliflower (medium head, riced)
• 2 tablespoons coconut oil
• 1 piece onion (small, diced)
• 3 cloves garlic (minced)
• 2 pieces carrots (small, diced)
• 1 piece zucchini (small, diced)
• 0.5 cup peas (optional, fresh or frozen)
• 2 pieces eggs (beaten)
• 3 tablespoons coconut aminos
• 1 teaspoon sesame oil (optional)
• 2 pieces green onions (sliced, for garnish)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Wash the cauliflower, remove the outer leaves and core, and cut it into small 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 diced onion and minced garlic, and sauté for 2-3 minutes, until fragrant and translucent.

Step 3

Add the carrots and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Then, add the zucchini and peas (if using) and cook for another 2 minutes.

Step 4

Push the vegetables to one side of the skillet. Add the remaining tablespoon of coconut oil to the empty side and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables.

Step 5

Add the riced cauliflower to the skillet and stir to combine with the vegetables and eggs. Cook for 4-5 minutes, stirring occasionally, until the cauliflower rice softens and starts to brown slightly.

Step 6

Stir in the coconut aminos, sesame oil (if using), salt, and black pepper, ensuring everything is evenly coated. Cook for an additional 2 minutes to let the flavors meld together.

Step 7

Remove the skillet from heat and sprinkle sliced green onions over the top as a garnish.

Step 8

Serve immediately and enjoy your Paleo White Fried Rice!

Nutrition Facts

Serving size	(1706.1g)

Amount per serving	% Daily Value*
Calories	824.6

Total Fat 45.0g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 370mg	0%
Sodium 2411.1mg	0%
Total Carbohydrate 81.7g	0%
Dietary Fiber 25.0g	0%
Total Sugars 40.3g
Protein 33.7g	0%

Vitamin D 80IU	0%
Calcium 348.8mg	0%
Iron 7.9mg	0%
Potassium 2986.8mg	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: 46.7%

Protein: 15.6%

Carbs: 37.7%