Garden Patch Fried Rice

This delightful fried rice combines fluffy brown rice and tender cauliflower "rice" with vibrant garden vegetables. It's a satisfying, flavourful meal that comes together quickly for a weeknight supper. Enjoy the lovely blend of textures and savoury notes in every forkful.

Dinner
Vegetarian
Dairy-free
Gluten-free option
Soy-free option

Kitchen craft & tools

  • Flat, open pan designed for searing meats, browning veg, and shallow frying.
    Frying Pan
  • Crushes cloves into a fine, even paste to distribute flavor throughout a dish.
    Garlic Press
  • The central appliance for all roasting, baking, and slow-heat cooking.
    Oven
  • Flat, sturdy tool for flipping, lifting, and turning food on the heat.
    Spatula
  • Your primary kitchen blade for general dicing, chopping, and versatile prep work.
    Cutting Knife
  • Motorized tool for heavy-duty chopping, slicing, and shredding in bulk.
    Food Processor
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons

Quick info

Prep —
Cook —
Temp —
Servings 5
DifficultyMedium
Garden Patch Fried Rice

Ingredients

  • 2 TbspOlive Oil(Pantry)
  • 2 Tbspcoconut oil(Pantry)
  • 7Green Onions (keep white/light green ends separate from dark green tops)(Produce)
  • 5Garlic cloves crushed(Produce)
  • 1cauliflower(Produce)
  • 3 cupsbrown rice(Pantry)
  • 2 cupsbroccoli(Produce)
  • 1 cuppeas(Produce)
  • 3 TbspSoy Sauce (or Coconut Aminos for GF/SF)(Pantry)
  • 2 Tspsesame oil(Pantry)
  • 2 Tbspsesame seeds(Herbs & Spices)
  • 8 servingssalt(Herbs & Spices)

Instructions

Remove the cauliflower stem. Pulse florets in a food processor until they resemble rice or couscous. You'll get about four cups of "cauliflower rice".
Heat butter (or DF alternative) and oil in a large skillet over medium heat.
Add garlic and the white and light green scallion pieces. Sauté for about a minute.
Add cauliflower to the pan. Stir to coat with oil, then spread it out. Let it sit to caramelise and brown slightly, which brings out sweetness. After a couple of minutes, stir and spread again.
Add cold rice (it separates easily), plus grapeseed and coconut oil (or butter, or DF alternative). Raise heat to medium-high. Toss everything, then spread the mixture over the pan and press gently into the bottom.
Let it sit for about two minutes to toast the rice until slightly crispy.
Add peas and broccoli, then stir again.
Drizzle soy sauce (or coconut aminos) and toasted sesame oil over the rice. Cook for about a minute, then turn off heat.
Toast sesame seeds in a dry pan. Sprinkle these and more chopped scallion over the rice for flavour and crunch. Season to taste with salt, adding more soy sauce (or coconut aminos) if desired.