50/50 Cauli-Brown Rice Fried Rice! An easy fried rice made of ½ cooked brown rice and ½ 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 ½ cooked brown rice and ½ 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!
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Chicken Fried Rice from Evolving Table
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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
- ½ teaspoon salt
- pinch red pepper flakes
- 3 cloves garlic, minced
- 2 cups cooked brown rice
- 2 cups cauli-rice, see note above
- ½ cup frozen peas, defrosted
- ¼ 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.
Recipe Notes
Susan says
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!
Natosha Spears says
This sounds great, can’t wait to try it…
Esti says
Do you think I can use tofu instead of eggs ?
Jerry McGhghy says
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.
Jerry McGhghy says
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.
Deb Hardwick says
Frozen riced cauliflower can also be found at Kroger.
Allison - Celebrating Sweets says
I just made this, it was super tasty! I love the mixture of cauli rice and brown rice. Thanks for a great recipe!
Erin Collins says
I’m so glad you liked it!
Lisa guillette says
I was wondering if you know the nutrional info?
Megan says
Great idea to just use half and half!
Megan @ MegUnprocessed says
Those veggies look great!
Lane & Holly @ With Two Spoons says
This looks great!