50/50 Fried Rice

50/50 Fried Rice
Prep Time
10 mins.
Cook Time
15 mins.
Yield
4
Recipe by: Dawn Jackson Blatner, RDN

50/50 rice is half brown rice + half cauliflower rice so you get satisfying rice vibes with fewer calories and more immune boosting vitamin C. 50/50 rice is a great swap anytime you’d use rice, like in this superfood version of fried rice.

Make This Recipe

Ingredients

4 Eggland’s Best eggs, large

1.5 Tbsp. olive or avocado oil (split)

2 c. frozen cauliflower rice

2 c. frozen pre-cooked brown rice

1/2 c. frozen green peas, thawed

1 c. shredded carrots

2 Tbsp. coconut aminos (or low sodium, gluten-free soy sauce)

1/2 Tbsp. toasted sesame oil

4 green onions, chopped

1 Tbsp. white and/or black sesame seeds

Preparation

1. In a 10-12” skillet over medium heat, add 1 tablespoon olive or avocado oil, cauliflower rice, brown rice and "fry" for 8 minutes, until it’s thawed and hot.

2. Add peas, carrots, coconut aminos, and sesame oil, stir, and cook for another 2 minutes.

3. Remove rice mixture from pan and set aside.

4. Add the remaining 1/2 tablespoon olive or avocado oil to skillet and cook Eggland’s Best eggs over-medium or sunny-side up.

5. Serve rice mixture with an egg on top and sprinkle with green onions and sesame seeds.

Recipe Notes:

-If you prefer a more classic fried rice, scramble the eggs and stir them into the rice mixture instead of serving the eggs on top.

-Pre-cooked frozen brown rice saves time, but you could make your own brown rice.

-You can eat this as-is or top it with cooked chicken or shrimp.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 4
Calories 300
Fat 13g
Saturated Fat 2.5g
Cholesterol 175mg
Sodium 240mg
Carbohydrates 33g
Dietary Fiber 5g
Protein 11g