Cauliflower, Brown Rice, and Vegetable Fried Rice

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

Spread the mixture evenly over the entire pan and press it down slightly. Let it sit for about two minutes to allow the rice to toast and get a little crispy on the bottom.

Stir in the chopped scallion tops. For extra texture and 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 pairing this with a salty, saucy main dish (like teriyaki chicken), you might want to go easy on the salt here.