Whole30 Fried Rice with Chicken and Vegetables

Elevate your dinner routine with this Whole30 Fried Rice with Chicken and Vegetables, a nourishing and flavor-packed twist on the classic takeout dish. Made with tender chicken breast, vibrant veggies like carrots, red bell peppers, and green peas, and fluffy cauliflower rice, this low-carb, paleo-friendly recipe is as healthy as it is satisfying. Seasoned with fragrant garlic, fresh ginger, and umami-rich coconut aminos, every bite bursts with vibrant flavors. Ready in under an hour, this one-pan meal is perfect for busy weeknights and meal prep alike. Plus, it’s entirely Whole30-compliant, gluten-free, grain-free, and dairy-free, making it a wholesome choice everyone can enjoy. Garnish with crisp green onions for the perfect finishing touch!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 1 large head cauliflower
• 1 medium, diced carrot
• 1 medium, diced red bell pepper
• 100 grams green peas
• 3 stalks, finely sliced green onion
• 3 cloves, minced garlic
• 1 teaspoon, grated ginger
• 3 tablespoons coconut aminos
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into florets. Using a food processor, pulse the cauliflower florets until they resemble rice grain size. Transfer the cauliflower rice to a large bowl and set aside.

Step 2

Chop the chicken breasts into bite-sized pieces, season with salt and black pepper, and set aside.

Step 3

In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are fully cooked and slightly golden, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil and sesame oil. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.

Step 5

Add the diced carrot, red bell pepper, and green peas to the skillet. Sauté the vegetables for 4-5 minutes, or until they are tender-crisp.

Step 6

Stir in the cauliflower rice and cook for an additional 5-7 minutes until it is tender but not mushy.

Step 7

Return the cooked chicken pieces to the skillet with the vegetables and cauliflower rice. Pour the coconut aminos over the mixture and stir well to combine all ingredients.

Step 8

Continue cooking for another 2-3 minutes, allowing the flavors to meld together.

Step 9

Remove the skillet from the heat and stir in the sliced green onions.

Step 10

Serve the Whole30 fried rice warm, garnished with additional green onions if desired.

Nutrition Facts

Serving size	(1741.2g)

Amount per serving	% Daily Value*
Calories	1748.6

Total Fat 77.4g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 14.8g
Cholesterol 425mg	0%
Sodium 3630.4mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 28.6g	0%
Total Sugars 38.0g
Protein 179.6g	0%

Vitamin D 5IU	0%
Calcium 343.6mg	0%
Iron 11.5mg	0%
Potassium 4589.7mg	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: 39.8%

Protein: 41.1%

Carbs: 19.1%