Whole30 Cantonese Fried Rice

Transform your weeknight dinners with this Whole30 Cantonese Fried Rice, a wholesome, grain-free twist on the classic takeout favorite. Made with nutrient-packed cauliflower rice, vibrant vegetables, tender chicken breast, and the rich umami of coconut aminos, this dish is bursting with flavor while staying completely Whole30-approved. A quick scramble of eggs and a touch of sesame oil bring authentic Cantonese-inspired flair, giving you restaurant-quality results in just 35 minutes. Perfect for meal prep or a healthy comfort food fix, this gluten-free and dairy-free recipe is a guilt-free upgrade to your fried rice cravings. Garnished with green onions for a fresh finish, this one-pan wonder serves four and is sure to be a hit at the table!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 3 tablespoons Coconut aminos
• 2 teaspoons Sesame oil
• 2 tablespoons Olive oil
• 1 small Onion
• 3 cloves Garlic
• 2 medium Carrots
• 1 cup Green peas
• 3 large Eggs
• 3 Green onions
• 1 cup Cooked chicken breast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.

Step 2

Dice the onion and mince the garlic. Peel and dice the carrots, and finely chop the green onions.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Step 4

Add the diced carrots and cook for about 5 minutes until they start to soften.

Step 5

Stir in the green peas and cook for another 2 minutes.

Step 6

Push the vegetables to one side of the skillet and add the eggs to the empty side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.

Step 7

Add the cauliflower rice to the skillet, stirring well to combine with the vegetables and egg.

Step 8

Pour in the coconut aminos and sesame oil, stirring to coat the cauliflower rice evenly.

Step 9

Add the cooked chicken breast to the skillet, mix well, and cook everything for another 5 minutes until heated through.

Step 10

Season with salt and black pepper to taste and garnish with chopped green onions before serving.

Nutrition Facts

Serving size	(1475.6g)

Amount per serving	% Daily Value*
Calories	1462.4

Total Fat 79.5g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 14.9g
Cholesterol 701.4mg	0%
Sodium 3359.1mg	0%
Total Carbohydrate 91.9g	0%
Dietary Fiber 27.7g	0%
Total Sugars 42.2g
Protein 98.3g	0%

Vitamin D 123IU	0%
Calcium 394.2mg	0%
Iron 10.5mg	0%
Potassium 3199.6mg	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: 48.5%

Protein: 26.6%

Carbs: 24.9%