50/50 Cauli-Brown Rice Fried Rice! An easy fried rice made of 1/2 cooked brown rice and 1/2 cauliflower rice. One of my go-to healthy dinners! Easy, kid-friendly, yummy.
Have you tried cauliflower rice? If you’re not familiar with cauliflower rice, it’s nothing more than cauliflower processed into a fine rice-like consistency. They actually sell it pre-riced at Trader Joe’s. (Always wishing I didn’t live an hour away from the closest Trader Joe’s!)
I love the idea of the cauliflower rice, but sometimes I’m let down by the texture of straight cauli-rice. This easy fried rice made of 1/2 cooked brown rice and 1/2 cauliflower rice has become one of my go-to healthy dinners! You get the nutty flavor and light texture of rice along with an extra boost of vegetables from the cauliflower rice.
Cauliflower is a cruciferous vegetable. Cruciferous vegetables have it all in the veggie world: vitamins, fiber and cancer-fighting phytochemicals. Regularly including cruciferous vegetables in your diet like kale, broccoli and cauliflower can lower your risk of many diseases. I try to get 2-3 servings a week, and this fried rice is a great way to get some of those servings in!
This fried rice is delicious leftover so I always make a big batch and keep it for lunches during the week. It is a whole meal on it’s own or would be great with another protein. I like using this sprouted brown rice, because the sprouting process makes the rice easier to digest and quicker to cook, but any rice will do!
This is also a really kid-friendly dinner at my house. My boys love anything with soy sauce, peas or scrambled eggs. So this is always a real winner! You also might like this Benihana Steak Hibachi or Better Than Takeout Chicken Fried Rice.
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Chicken Fried Rice from Evolving Table
50/50 Cauli-Brown Rice Fried Rice
Ingredients
- coconut oil or avocado oil
- 4 eggs
- 1 small onion finely diced
- 2 stalks celery finely diced
- 2 carrots peeled and finely diced
- 1/2 teaspoon salt
- pinch red pepper flakes
- 3 cloves garlic minced
- 2 cups cooked brown rice
- 2 cups cauli-rice see note above
- 1/2 cup frozen peas defrosted
- 1/4 cup tamari gluten-free soy sauce + more for serving
Instructions
- Whisk the eggs together with a pinch of salt until smooth. Cook in a large non-stick skillet over medium heat with 1 tablespoon coconut oil until just scrambled. Remove from the pan and place on a plate. Wipe the skillet clean.
- Heat 2-3 tablespoons coconut oil in the skillet over medium-high heat. Add the onion, celery, carrots, salt and red pepper flakes. Cook for 10-12 minutes, until softened, stirring often.
- Add the garlic and cook for 30 seconds. Add the brown rice and cauli-rice. Cook for about 5 minutes, until heated through and the cauli-rice starts to soften.
- Add the peas and tamari and cook for another 3-5 minutes. Stir in the cooked eggs, breaking into bite-sized pieces if needed. Serve and enjoy!
- Leftovers keep great in the fridge for up to 5 days.
Notes
Tastes very similar to Chinese fried rice from a restaurant. I riced my own cauliflower to make sure everything is fresh and I think it’s worth the effort. The red pepper flakes are a contrast to the other ingredients so don’t be afraid to add those if you like heat.
Thank you for your kind feedback, Ron! We’re so glad you enjoyed the recipe. We appreciate you taking the time to share your experience with us!
This is delicious. It’s a great way to get in extra veggies. I was doing meal prep and made a BIG batch. Is it okay to freeze in an airtight container so I can use some next week?
Hi Laura, we’re so glad you loved the recipe! We haven’t tried freezing it ourselves, but yes you should be able to freeze it in an airtight container without a problem!
Delicious! This is a staple in my house. Whenever I cook brown rice, I freeze extra for a quick vegetarian dinner served with springrolls. I start with half the amount of tamari and add to taste.
Thank you for your feedback, Cheryl! We’re so happy to hear it has become such a staple for you all!
I’ve been making this for my family for years! It’s a crowd pleaser, healthy, simple to make, and tastes just as good as leftovers. Highly recommend!
This sounds great, can’t wait to try it…
Do you think I can use tofu instead of eggs ?
I made this today! I cannot have eggs, so I did have to leave them out and it is still delicious. I used the coconut aminos and it was perfect.
I made this today! I cannot have eggs, so I did have to leave them out and it is still delicious. I used the coconut aminos and it was perfect.
Frozen riced cauliflower can also be found at Kroger.
I just made this, it was super tasty! I love the mixture of cauli rice and brown rice. Thanks for a great recipe!
I’m so glad you liked it!
I was wondering if you know the nutrional info?
Great idea to just use half and half!
Those veggies look great!
This looks great!