50/50 Cauli-Brown Rice Fried Rice
You will love this healthier version of fried rice!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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!
- 5
Leftovers keep great in the fridge for up to 5 days.