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Homemade Fried Rice | Elizabeth Finch Wellness

Better Thank Takeout Homemade Fried Rice (Gluten-Free, Dairy-Free, Vegetarian)

Elizabeth Finch
Made with a combination of brown rice and cauliflower rice, colorful veggies, eggs and green peas for protein and a simple two-ingredient sauce, this homemade fried rice is more delicious and satisfying than takeout, and a whole lot healthier.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 382 kcal


  • 1 cup uncooked brown rice
  • 1 medium yellow onion, diced
  • 1 1/2 cups carrot, chopped
  • 1 tbsp toasted sesame oil, plus another 1/2 tbsp (divided)
  • 2 cups fresh or frozen riced cauliflower
  • 2 cups fresh or frozen spinach
  • 2/3 cup frozen green peas
  • 4 eggs
  • 1/4 cup coconut aminos (or substitute organic lite soy sauce)
  • Sea salt to taste
  • Sliced green onions, sesame seeds and/or sriracha for topping


  • Cook the rice first according to package directions. This can be done ahead of time. (I use an Instant Pot and it's ready in under 10 minutes.)
  • Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon of toasted sesame oil to the wok or skillet along with the onion and carrots. Stir fry for 3 or 4 minutes.
  • Add the riced cauliflower, spinach and green peas to the wok and stir fry for another 4-5 minutes.
  • Make an opening in the center of the stir fry and add the other 1/2 tablespoon of toasted sesame oil. Crack the eggs in the oil and stir fry with the veggies immediately, scrambling the eggs until they're almost cooked completely, about 3 or 4 minutes.
  • Add the cooked rice to the mixture and turn off the heat.
  • Add the coconut aminos (or soy sauce, if subbing) to the mixture and stir well. Season with sea salt to taste.
  • If desired, top with sliced green onions, sesame seeds and/or sriracha.


Serving: 1gCalories: 382kcalCarbohydrates: 52gProtein: 16gFat: 12gFiber: 7g
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