Cauliflower, Brown Rice, and Vegetable Fried Rice Recipe

Add the cold brown rice to the pan, along with the remaining grapeseed and coconut oil. Using cold rice helps the grains separate and keeps them from clumping. Raise the heat to medium-high, then toss everything together.

Spread the mixture evenly across the pan and press it down gently. Let it sit for about 2 minutes, allowing the rice to toast and get a little crispy on the bottom.

Stir in the chopped scallion tops. For a bit of crunch and nutty aroma, toast some sesame seeds in a dry pan and sprinkle them over the top, along with some fresh raw scallion.

Season to taste with salt and, if you like, a little more soy sauce. If you're serving this with a salty, saucy main dish (like teriyaki chicken), you might want to go easy on the salt here.