Paleo Chicken & Shrimp Fried Rice

Rachel Maria's Recipes

Scott and I just returned from a glorious, seven night cruise to the Caribbean. It was everything we wanted it to be. Romantic. Fun. Relaxing. The weather was perfect. The scenery was beautiful. And, the food was so delicious. I rarely eat 100% healthy on vacation. I just feel that it goes against what a vacation should be. Indulgence! 

Beautiful views…

Tropical Drinks, daily!
Fried fish tacos! Yummy!!
Cappuccino every day!!!
Chocolaty Desserts…DAILY!

So, now that I’m back home (and coming off of a social media reprieve, as well ; ), I plan to eat more paleo dishes. I wanted to share this delicious fried rice dish I made, last night. It was a big hit for several reasons. One – It is PALEO friendly if you use Coconut Aminos Soy Substitute and Cauliflower rice. (Which Scott and I tried for the first time and agreed that it works splendidly with this dish!) Two – It is simple to make. And, Three – You can mix it up a bit to suit your preference or whatever you have on hand. 

I hadn’t gone food shopping, after returning late Sunday night from our trip. But,I did have chicken, shrimp, and peas in the freezer and a few produce items that were still fresh. I also had this cauliflower rice that I’ve been wanting to try. It’s a lot tastier than I anticipated!

I definitely suggest trying this if you want to substitute real rice, although the texture it more like a couscous (and without flavoring, it tastes like…cauliflower). What I like most is that it definitely satisfies the carby-texture needed in a dish like this. Trust me. Just try it. 

Here’s the recipe to help convince you. : )

Paleo Chicken & Shrimp Fried Rice

Paleo Chicken & Shrimp Fried Rice

Servings: 2-4

Paleo Chicken & Shrimp Fried Rice


  • 1 Chicken Breast, cut into bite size pieces
  • 10-12 Jumbo Shrimp, peeled and deveined
  • 3 T. Olive Oil or Sesame oil (preferred)
  • 1/2 Cup Carrot, chopped
  • 1-2 celery stalks, chopped
  • 1 onion, chopped
  • 1 garlic clove, chopped fine
  • salt, pepper, garlic powder
  • 1/4 cup Coconut Aminos Soy Substitute
  • 2 tsp. Agave Nectar
  • 1/2 tsp ginger, dry or minced
  • 1 tsp hot sauce (optional for heat)
  • 1/3 cup water
  • 1 large egg
  • 1 cup frozen peas
  • scallions, optional
  • 1 package Cauliflower Rice


  1. Cook cauliflower rice according to directions
  2. Heat olive or sesame oil, in a large fry pan or wok, over medium-high flame.
  3. Add and cook all veggies (excluding peas) until softened
  4. Add chicken and seasonings. Cook for a few minutes.
  5. Combine Soy substitute, agave, ginger, water, and hot sauce (optional) in a separate bowl. Add to chicken and veggies.
  6. Reduce heat to low. Add shrimp to fry pan. Stir and cook until pink. Do not overcook!
  7. Add rice and form a well in center of fry pan. Turn up heat to medium high. Add a little more olive oil if necessary.
  8. Cook egg in center. (As if you're making a fried egg.) But combine into the rice mixture before fully cooked.
  9. Turn off heat. Add frozen peas. Continue to stir. They will soften from the heat of the mixture.
  10. Garnish with Scallions.
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