Grain-Free “Fried Rice” with Walnuts

grain free fried rice with walnuts

grain free fried rice with walnuts

Last week, the California Walnut people asked me if I would like a bag of their walnuts.  Free walnuts?  Yes please!

A few days later, I had a big bag of fresh walnuts, hand-packed and tied up in a cute little burlap bag.

For breakfast, I tossed together some vanilla So Delicious coconut yogurt with fresh strawberries and walnuts.

It was a delicious way to start the day, and the protein and healthy fat kept me full all morning.

In case you haven’t noticed, I have been trying to get my lunch plate as colorful as possible lately.  Sometimes this means making a snack plate with fruits, veggies, and hummus.  Other days, I chop up whatever veggies I have on hand and saute them in coconut oil.

One day last week, I did my saute thing, then threw an egg in the mix and made something like fried rice, without the rice.  I topped it with some freshly grated nutmeg and a few walnuts, and wow!  It was my favorite lunch of the week.

how to use fresh nutmeg

Using fresh nutmeg is easy.  Just get the whole nutmeg (it’s really cheap if you buy it from the bulk spice section of your store) and grate it with a microplane.  I like to use nutmeg whenever I’m working with dark greens because it adds an interesting layer of flavor.  It’s a trick I learned from Rachael Ray many years ago.

grain free fried rice with walnuts

At the end of the week, I was running sadly low on walnuts.  I made a plea to the California walnut people on Twitter to see if they might want to give me a lifetime supply.  They replied saying they were happy I enjoyed my walnuts.

I guess that’s a “no”…


Question of the day: What do you usually eat for lunch?


Grain-Free "Fried Rice" with Walnuts


  • 1 Tbsp. virgin coconut oil
  • 3 stems kale washed, trimmed and chopped
  • 1 bell pepper diced (or 4-5 mini bell peppers)
  • 2 carrots diced small
  • 1 cup diced purple cabbage
  • 1 egg
  • Pinch of salt
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 cup California walnut halves


  • Place a large pan over medium heat (no higher than medium if you are using coconut oil). Add coconut oil.
  • Add carrots to pan and saute 2-3 minutes. Add cabbage, peppers and kale, and saute for 3-4 more minutes until veggies are bright with color and a little softened.
  • Crack egg directly into pan, let it cook for 1 minutes, then use a spatula to break the egg up and toss with vegetables.
  • Remove pan from heat, and sprinkle salt and nutmeg over vegetable and egg mixture.
  • Serve in a large bowl topped with walnuts.




  • Shelah Phillipsen April 16, 2012 at 4:38 pm

    Looks amazing and so pretty to look at.

  • Danielle Omar - Food Confidence RD April 16, 2012 at 4:40 pm

    Beautiful! A bowl full of health, made with love. 😉

  • Trish April 16, 2012 at 5:00 pm

    Love it. So beautiful in color too. Lovely photos.

  • Extend Nutrition April 17, 2012 at 8:06 am

    Looks like you had some fun with Lightroom’s ‘Vibrance’ slider on that first image in this post haha.

    Very colorful and beautiful dishes. Sorry to hear you didn’t get your lifetime supply of walnuts…

  • Claire @ Live and Love to Eat April 17, 2012 at 1:16 pm

    I love walnuts but they can be expensive!

    Beautiful dish!

  • The Healthy Apple July 10, 2012 at 7:57 am

    Beautiful darling!!! I love this; the colors are amazing. I cannot wait to see you next week for our juice date!

    • inspiredrd July 10, 2012 at 10:50 pm

      Juice date?

  • Cindy July 10, 2012 at 9:04 am

    You certainly seem to have room for a lot of calories and fat in your diet.

  • jane August 20, 2012 at 7:59 pm

    This would be awesome with some rice in it!

    • inspiredrd August 21, 2012 at 9:22 am

      You could easily add some!