50/50 Cauli-Brown Rice Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 Onion, small
  • 1/2 cup Peas, frozen

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Tamari

• Pasta & Grains

  • 2 cups Brown rice, cooked
  • 2 cups Cauli-rice

• Baking & Spices

  • 1 Coconut oil or avocado oil
  • 1 pinch Red pepper flakes
  • 1/2 tsp Salt

Found on meaningfuleats.com

Description

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

Directions

• 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.

Nutrition