Vegan Cauliflower Fried Rice - 1 Pot

Name: Vegan Cauliflower Fried Rice - 1 Pot
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 serving
Ingredients: 1/2 tsp oil; 1/4 cup onion or shallots; 4 cloves of garlic; 1 tbsp minced ginger; 1 cup peas and carrots; 1/2 cup chopped bell pepper; 1/2 head of medium cauliflower; 1/4 head of broccoli; 1 tbsp + 1 tsp soy sauce; 1 to 2 tsp sambal oelek; 1/2 to 1 tsp toasted sesame oil; 1/4 tsp salt; a generous dash of black pepper; scallions for garnish

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3
Calories
106 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Vegan Cauliflower Fried Rice - 1 Pot

Danielle Hudson

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Vegan Cauliflower Fried Rice. Easy 1 Pot Fried Rice. No grains, low carb. So fluffy and so good. Vegan Gluten-free Grain-free Nut-free Recipe. Serve with stir fries

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Ingredients

Servings

1/2 tsp oil optional
1/4 cup onion or shallots , chopped
4 cloves of garlic finely chopped
1 tbsp minced ginger
1 cup peas and carrots
1/2 cup chopped bell pepper
1/2 head of medium cauliflower , 2.5 to 3 cups shredded
1/4 head of broccoli , about 1 cup shredded, or use more cauliflower
1 tbsp + 1 tsp soy sauce
1 to 2 tsp sambal oelek or asian chile sauce
1/2 to 1 tsp toasted sesame oil
1/4 tsp salt
a generous dash of black pepper
scallions for garnish

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Instructions

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.
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).
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.
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.

Notes

To add egg sub: Crumble up 1/4 cup tofu and add to the pan at step 1 after the onions have cooked. Cook until heated through, add a good pinch of turmeric and Indian black salt(kala namak) and mix. Continue with adding the ginger and veggies.
Add some toasted nuts with the cauliflower for variation.
Use coconut aminos to make soy-free.
Nutrition is 1 of 3 serves

Nutrition Information

Show Details

Calories 106kcal (5%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 3g (5%) Sodium 632mg (26%) Potassium 606mg (17%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 5400IU (108%) Vitamin C 119mg (132%) Calcium 58mg (6%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 106 kcal

% Daily Value*

Calories	106kcal	5%
Carbohydrates	17g	6%
Protein	5g	10%
Fat	3g	5%
Sodium	632mg	26%
Potassium	606mg	13%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	5400IU	108%
Vitamin C	119mg	132%
Calcium	58mg	6%
Iron	1.5mg	8%