Site sponsored by Good Health Naturally

Vegan Cauliflower Fried Rice

This vegan recipe is low-carb, and is gluten-free, grain-free and nut-free. Perfect with stir-fries.

Vegan Cauliflower Fried Rice
Prep Time10 minsCook Time15 minsTotal Time25 minsDifficultyBeginnerYields13 Servings
 0.50 tsp oil, optional
 0.25 cup (40g) onion or shallots, chopped
 4 cloves of garlic, finely chopped
 1 tbsp minced ginger
 1 cup (40g) peas and carrots
 0.50 cup (74.5g) chopped bell pepper
 0.50 (0.5) head of medium cauliflower, 2.5 to 3 cups shredded
 1 tbsp + 1 tsp soy sauce
 12 tsp sambal oelek or asian chile sauce
 1 tsp toasted sesame oil
 0.25 tsp (0.25 tsp) salt
 A generous dash of black pepper
 Scallions for garnish
1

Cook onion and garlic in oil (or 1 tbsp broth) over medium heat until golden. Add ginger, bell pepper, veggies, peas and carrots and a dash of salt. Mix, cover and cook for 3 to 4 minutes.

2

Add the shredded cauliflower or cauliflower+ broccoli, sauces, salt and pepper and mix well. (I use a food processor with S blade for making shredded cauliflower rice. Chop and pulse until evenly shredded. Use similar size florets for best result).

3

Cover and cook for 5 minutes. Fluff really well, cover and let sit to steam for another 2 minutes. You want the cauliflower to be cooked to a bit more than al dente, but still have just a slight bite.

4

Taste and adjust salt, flavor. Fluff again. Serve hot as is or with some stir fry or baked tofu. Add some asian chile sauce or some soy sauce for garnish when serving as is. I serve it with some stir fry like the Baked Tofu and Eggplant with Soy Lime Sauce.

Rating
Share

Cauliflower Fried Rice Recipe Credit: https://www.veganricha.com/2018/03/cauliflower-fried-rice.html#wprm-recipe-container-28127

Ingredients

 0.50 tsp oil, optional
 0.25 cup (40g) onion or shallots, chopped
 4 cloves of garlic, finely chopped
 1 tbsp minced ginger
 1 cup (40g) peas and carrots
 0.50 cup (74.5g) chopped bell pepper
 0.50 (0.5) head of medium cauliflower, 2.5 to 3 cups shredded
 1 tbsp + 1 tsp soy sauce
 12 tsp sambal oelek or asian chile sauce
 1 tsp toasted sesame oil
 0.25 tsp (0.25 tsp) salt
 A generous dash of black pepper
 Scallions for garnish

Directions

1

Cook onion and garlic in oil (or 1 tbsp broth) over medium heat until golden. Add ginger, bell pepper, veggies, peas and carrots and a dash of salt. Mix, cover and cook for 3 to 4 minutes.

2

Add the shredded cauliflower or cauliflower+ broccoli, sauces, salt and pepper and mix well. (I use a food processor with S blade for making shredded cauliflower rice. Chop and pulse until evenly shredded. Use similar size florets for best result).

3

Cover and cook for 5 minutes. Fluff really well, cover and let sit to steam for another 2 minutes. You want the cauliflower to be cooked to a bit more than al dente, but still have just a slight bite.

4

Taste and adjust salt, flavor. Fluff again. Serve hot as is or with some stir fry or baked tofu. Add some asian chile sauce or some soy sauce for garnish when serving as is. I serve it with some stir fry like the Baked Tofu and Eggplant with Soy Lime Sauce.

Vegan Cauliflower Fried Rice

One Comment

Leave a Reply