Vegan Cauliflower Fried Rice - 1 Pot
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
3
-
Calories
106 kcal
-
Course
Main Course
-
Cuisine
Vegan, gluten-free
Vegan Cauliflower Fried Rice - 1 Pot
Description
Vegan Cauliflower Fried Rice is a vegetable-forward dish where shredded cauliflower serves as the main grain-like component, complemented by shredded broccoli for added texture. The cooking starts with sautéing onion, garlic, and ginger either in a small amount of neutral cooking oil or vegetable broth for a lighter method. Crisp vegetables like bell pepper, peas, and carrots add sweetness and color.
The addition of soy sauce, sambal oelek, salt, and black pepper seasons the dish with savory and mildly spicy notes. Cooking covered steams the cauliflower blend to tender-crisp perfection while retaining slight bite. Toasted sesame oil and scallion garnish add aromatic depth and freshness.
This dish can be eaten alone or paired with other stir-fries or tofu dishes. There are options to customize with tofu for protein, turmeric and kala namak for egg flavor mimicry, or coconut aminos for soy-free needs, making it adaptable.
Ingredients
- 1/2 tsp neutral cooking oil optional, generic cooking oil
- 1/4 cup onion chopped, or shallots
- 4 cloves garlic finely chopped
- 1 tbsp ginger minced
- 1 cup pea
- 1 cup carrot
- 1/2 cup bell pepper chopped
- 1/2 cauliflower 2.5 to 3 cups shredded, head; medium size
- 1/4 broccoli about 1 cup shredded, or use more cauliflower, head
- 1 tbsp soy sauce 1 tsp
- 1 to 2 tsp sambal oelek or asian chile sauce
- 1/2 to 1 tsp sesame oil toasted
- 1/4 tsp salt
- black pepper a generous dash
- scallion for garnish
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 an egg substitute, crumble 1/4 cup tofu after cooking onions and season with turmeric and kala namak, then continue with the veggies.
- Include toasted nuts in the dish with the cauliflower for added texture and flavor variation.
- Use coconut aminos instead of soy sauce to make the recipe soy-free.
- The recipe yields about three servings, making it suitable for a small group or leftovers.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
