Healthy Vegan Cauliflower Fried Rice
This easy fried rice dish makes a wonderful alternative to the classic Asian dish. Ready in just 15 minutes, this recipe is the perfect solution to busy weeknights.
Servings: 4
Ingredients
- 1 tsp sesame oil
- 3 cloves garlic minced
- 4 carrots peeled and diced (225 g)
- 1/2-1 tsp red pepper flakes to taste
- 1 large or 2 small head of cauliflower riced (1080 g, approx. 10 cups riced)
- 4 green onions diced
- 1 cup frozen green peas 170 g
- 1 cup frozen corn 170 g
- 3 tbsp soy sauce use gluten-free soy sauce or tamari if needed
- salt and pepper to taste
Instructions
- Remove the stem and leaves from a head of cauliflower. Cut or break into chunks and wash well. Add the chunks to a food processor and pulse a few times until the consistency resembles rice. Set aside until you're read to add it to the pan.
- Heat a large skillet or wok over medium-high heat then add the sesame oil and briefly heat.
- Add the garlic and stir for 1-2 minutes.
- Add the carrots, season with salt and pepper, and continue cooking for 3-4 minutes until they start to soften, stirring occasionally.
- Add the red pepper flakes, riced cauliflower, peas, green onion, peas, corn and soy sauce.
- Cook for about 6-8 minutes until the cauliflower is tender, stirring often.
- Serve immediately topped with more green onions, toasted sesame seeds or cashews, and/or a drizzle of sesame oil or sriracha.
Video
Notes
You can find full instructions for how to make cauliflower rice here.
Storage: Let cool then store in the fridge for up to 4 days or freeze for up to 2 months. Thaw in the fridge overnight if frozen. Reheat as needed stovetop or in the microwave.
Nutrition
Serving: 1/4 of recipe | Calories: 183kcal | Carbohydrates: 36g | Protein: 10g | Fat: 1g | Fiber: 12g