Gluten and Guilt Free Stirfry

Taylor’s favorite thing to order when we get Chinese takeout is House fried rice.  It comes with shrimp, pork, chicken, and a TON of rice.  I wanted to recreate the stir-fried flavors he loves, without the rice.  Why wait until we order takeout again to enjoy some chopped fried egg among proteins, veggies and soy sauce (replaced by coconut aminos of COURSE).  The only reason I can’t name this recipe completely Paleo is because I LOVE baby corn, and included it in our stir fry.  If you are strictly Paleo… just omit it! 🙂  The beauty of this dish is that it only needs a few things to make it complete: protein, veggies, coconut aminos, and a couple dashes of sesame oil.  So simple, no wok required.  I even bought myself a jar of pickled ginger (often served with sushi) to enjoy on the side. Chopsticks or no chopsticks, you’re not likely to miss the rice.

Note: The basis of many “rice replacements” is Cauliflower Rice (cauliflower chopped in a Vitamix or food processor, then steamed).  This can be served with salt and pepper plain, or doctored up for vegetarian fried “rice” by frying up and egg, and adding celery, bell pepper, coconut aminos and a touch of sesame oil.  As I said before, my recipe is a mere suggestion, have fun experimenting on your own!


  • 2-3 eggs, loosely beaten
  • 2 tbs coconut oil
  • 1-2 cups cauliflower rice (preferably cold)
  • 4 cups bean sprouts
  • 1 bell pepper chopped or julienned
  • 1 tsp minced garlic, to taste
  • 1 small can water chestnuts, drained and rinsed
  • 1 can baby corn, drained and rinsed
  • 1 small can mushrooms (drained and rinsed), or 1/2 cup fresh sliced mushrooms
  • 1 10 oz can chicken breast, drained and rinsed (or any protein you want!)
  • Coconut aminos, to taste
  • 1-2 tsp sesame oil, to taste
  • Red pepper flakes, to taste


  • 1. In large, nonstick pan, heat coconut oil
  • 2. Add, bell pepper, sprouts, cauliflower rice, mushrooms, garlic and water chestnuts
  • 3. Saute, stirring frequently for about 10 minutes, or until veggies are softened, not soggy
  • 4. Meanwhile, add coconut oil to small, nonstick pan and add eggs
  • 5. Cook and chop them into small pieces with spatula
  • 6. Add egg and chicken to larger pan, stir well
  • 7. Add coconut aminos, sesame oil, and red pepper flakes (if desired)
  • 8. Let flavors incorporate for another minute or two
  • 9. Enjoy!