5 from 18 votes
Vegan Cauliflower Fried Rice - 1 Pot
This one-pot Vegan Cauliflower Fried Rice uses shredded cauliflower and broccoli as a low-carb, textured rice substitute, cooked with classic aromatics like garlic, ginger, onion, and colorful vegetables for a balanced stir-fry. The recipe includes savory soy sauce and spicy sambal oelek to build layered flavors, finished with toasted sesame oil and scallions for freshness and nuttiness.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
3
Calories:
106 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 106
% 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.