Whole 30 Classic Fried Rice

Total time25 min

Prep time10 min

Cook time15 min

Fluffy scrambled eggs get folded through a quick stir-fry of garlic, scallions, and sweet carrots, all cooked hot and fast in a well-seasoned wok until everything turns glossy and fragrant. A drizzle of sesame oil and a dusting of white pepper bring that unmistakable savory depth, while the high-heat technique gives every bite a bit of char and crisp texture around the edges. It's the kind of one-pan meal that comes together in minutes but tastes like it took a lot more effort, with layers of aromatics building right on top of each other. This version is a great fit for a Whole30 kitchen, delivering all the comfort of a takeout favorite without straying from your plan. Scatter the reserved scallion greens over the top just before serving for a fresh, bright finish.

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Ingredients

4 servings

3 cups cooked long-grain white rice, preferably day-old and cold
Birds Eye, Riced Cauliflower, Original 10 oz Fullgreen Cauli Rice Cauliflower Rice - 7.05 Oz Simple Truth Organic Riced Cauliflower Signature SELECT Plain Riced Cauliflower - 12 Oz Kroger® Riced Cauliflower
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Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
2 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 large eggs
3 scallions, thinly sliced, white and green parts separated
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp sesame oil
¼ tsp white pepper
salt, to taste

Instructions

1
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.

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