Paleo Classic Fried Rice

Total time25 min

Prep time10 min

Cook time15 min

This wok-tossed skillet starts with a quick scramble of eggs cooked into big, tender curds, then built up with garlic and scallion whites sizzled until fragrant and sweet carrots stirred in until just tender. Everything gets tossed over high heat until every bite picks up that toasty, slightly charred flavor you only get from a screaming-hot pan. A drizzle of sesame oil and a touch of white pepper round out the savory depth, and the scrambled eggs fold back in at the end so they stay soft and custardy rather than overcooked. Fresh scallion greens scattered on top add a clean, sharp bite right before serving. It's fast, satisfying, and comes together in one pan with hardly any cleanup — a solid weeknight option that fits neatly into a Paleo kitchen.

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Ingredients

4 servings

3 cups cooked long-grain white rice, preferably day-old and cold
Birds Eye, Riced Cauliflower, Original 10 oz Fullgreen Cauli Rice Cauliflower Rice - 7.05 Oz Simple Truth Organic Riced Cauliflower Signature SELECT Plain Riced Cauliflower - 12 Oz Kroger® Riced Cauliflower
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Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
2 tbsp neutral oil (such as vegetable oil or canola oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 large eggs
3 scallions, thinly sliced, white and green parts separated
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp sesame oil
¼ tsp white pepper
salt, to taste

Instructions

1
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.

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