50/50 Fried Rice

50/50 Fried Rice
Prep Time
10 mins.
Cook Time
15 mins.
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


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


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.


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

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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