Whole30 Prawn Fried Rice

Dive into a flavorful, guilt-free twist on a classic takeout favorite with this Whole30 Prawn Fried Rice! This wholesome recipe swaps traditional rice for cauliflower rice, making it low-carb, gluten-free, and perfectly aligned with your Whole30 goals. Juicy prawns, tender scrambled eggs, and a medley of vibrant veggies like red bell pepper and carrots are stir-fried to perfection in a fragrant combination of garlic, ginger, and coconut aminos. A splash of sesame oil ties everything together, delivering rich umami notes in every bite. Quick to prepare and packed with nourishing ingredients, this one-pan wonder is ready in just 35 minutes and sure to please the entire family. Serve it hot, topped with fresh green onions and a squeeze of lime for a refreshing citrusy finish! Perfect for busy weeknights, meal prep, or satisfying cravings while staying Whole30-compliant.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams large prawns, peeled and deveined
• 500 grams cauliflower, riced
• 2 large eggs
• 60 milliliters coconut aminos
• 15 milliliters sesame oil
• 10 grams ginger, grated
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 2 stalks green onions, sliced
• 30 milliliters olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 lime wedges

Directions

Step 1

Begin by ricing the cauliflower: cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency. Set aside.

Step 2

In a large pan or wok, heat olive oil over medium heat. Add the prawns and cook for 3-4 minutes until they are pink and opaque. Remove them from the pan and set aside.

Step 3

In the same pan, add a bit more olive oil if needed, then scramble the eggs until just cooked. Remove and set aside with the prawns.

Step 4

Add grated ginger and minced garlic to the pan, stirring continuously for about 30 seconds to a minute until fragrant.

Step 5

Add the diced carrot and red bell pepper to the pan. Sauté for 3-4 minutes until they start to soften.

Step 6

Increase the heat to medium-high and add the riced cauliflower to the pan. Stir well to combine and cook for about 5 minutes.

Step 7

Stir in the coconut aminos and sesame oil, seasoning with salt and black pepper to taste.

Step 8

Return the cooked prawns and scrambled eggs to the pan, mixing well with the cauliflower rice and vegetables.

Step 9

Cook for an additional 2 minutes, allowing the flavors to meld together.

Step 10

Sprinkle with sliced green onions just before serving.

Step 11

Serve hot with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1459.8g)

Amount per serving	% Daily Value*
Calories	1300.8

Total Fat 56.4g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 8.6g
Cholesterol 1317mg	0%
Sodium 4334.5mg	0%
Total Carbohydrate 62.3g	0%
Dietary Fiber 16.2g	0%
Total Sugars 30.4g
Protein 145.2g	0%

Vitamin D 80IU	0%
Calcium 596.4mg	0%
Iron 7.4mg	0%
Potassium 3537.3mg	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: 37.9%

Protein: 43.4%

Carbs: 18.6%