Healthy Vegan Cauliflower Fried Rice Recipe

Introduction

This recipe is incredibly easy to prepare and is one of my favorite quick weeknight meals.

Using cauliflower rice, it offers a delicious, low-carb substitute for regular fried rice, all achievable in under 20 minutes – even quicker if you’ve already prepared the riced cauliflower in advance.

If you’re looking for low-carb vegan recipes, this vegan dinner bowl and roasted cauliflower broccoli bowl are also popular. To explore variations of this recipe, I recommend red curry cauliflower rice and pineapple cashew cauliflower rice – both are very tasty.

Enjoy this recipe as a quick and healthy side dish that boosts your vegetable intake, or pair it with your preferred protein for a main course that the whole family will enjoy.

Ingredient Notes

• Sesame Oil: This helps impart a nutty flavour though you could substitute an alternative cooking oil such as olive oil or avocado oil if needed. The recipe call also be made oil-free by using a bit of water or broth to saute.
• Cauliflower Rice: Quickly make your own in a food processor using 1 head of fresh cauliflower, or about 10 cups worth of rice. The amount doesn’t need to be exact so don’t worry if it’s less or more. You can also use fresh or frozen store-bought cauliflower rice.
• Carrot: Dice whole carrots or a frozen corn, pea, carrot and green bean mix to save time.
• Corn & Peas: You can use frozen corn and peas, no need to thaw them first.
• Soy Sauce: Use any soy sauce or substitute gluten-free tamari or coconut aminos.

The full list of ingredients with measurements is located in the recipe card at the end of the post.

Variations & Additions

• Scrambled Eggs: Traditional fried rice often has scrambled egg in it. You can try mixing in this tofu scramble for an egg-free option. You could also add a little dash of black salt, or kala namak, for an eggy flavour.
• Ginger and Onion: Add 1 tbsp grated ginger and/or 1 small diced white onion along with the garlic for extra flavour.
• Protein: To make a complete meal, serve with baked tofu, pan-fried tofu or tempeh or add 1-2 cups chickpeas and/or edamame to the pan with the corn and peas.
• 50/50: Try half cooked white rice or brown rice and half cauliflower rice so you get the texture or real rice while sneaking in some extra veggies.
• Fresh Veggies: Other fresh veggies that work well are celery, mushroom, snow peas, snap peas, broccoli, spinach, green beans, red bell pepper, bean sprouts, zucchini or bok choy. These can all be added with the carrot except for spinach and bean sprouts, which can be stirred in at the end until wilted.
• Spicy: The recipe already has some red pepper flakes but for additional spice you can stir in sriracha sauce or sambal oelek at the end. You can also just serve with sriracha.
• Topping: Serve your cauliflower rice with more green onion, sesame seeds, cashews or peanuts, and/or a drizzle of sesame oil and sriracha.

Step-by-Step Instructions

Step 1: Prepare cauliflower rice. If you don’t have cauliflower rice on hand, prepare that first or after you get the carrot in the pan.

Remove the stem and leaves from a large head of cauliflower, cut or break it into large chunks and wash in a strainer. Add the chunks to a food processor and pulse a few times until it resembles rice pieces.

You can find more tips and tricks for how to make cauliflower rice here.

Step 2: Heat a large wok or pan over medium-high heat, then add the sesame oil and heat briefly.

Add the garlic and cook for 1-2 minutes, stirring frequently.

Step 4: Add the remaining ingredients and cook for 6-8 minutes, stirring often until cauliflower is tender.

Recipe FAQs

Storing & Reheating

• Keep in an airtight container in the fridge for up to 3 days.
• You can store in one batch or portion into smaller containers for meal prep.
• Reheat cauliflower fried rice in a pan on the stovetop or in the microwave until heated through.