Vegan Cauliflower Fried Rice

Vegan Cauliflower Fried Rice

A quick, nutritious, low-carb meal, that still packs in a ton of flavor. You can make this from fresh or frozen ingredients, but this is one time where I actually prefer the frozen option. Plus, it only takes 15 minutes and is naturally gluten & dairy free.
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Cook Time 15 mins
Total Time 15 mins
Course Main Course, Side Dish
Cuisine Asian
Servings 4

Ingredients
  

  • 12 oz riced cauliflower (fresh or frozen)
  • 1/2 cup carrots, finely diced (fresh or frozen)
  • 1/2 cup sweet corn (fresh or frozen)
  • 1/2 cup chopped green beans (fresh or frozen)
  • 1/2 cup peas (frozen)
  • 2-3 green onions, sliced with white and green parts separated
  • 2 cloves garlic, minced
  • 3 tbsp coconut aminos or tamari (can use soy sauce if you're not gluten free)
  • 1 tbsp toasted sesame oil

Instructions
 

From Frozen Method

  • In a large heavy skillet or wok, over medium-high heat, add your frozen riced cauliflower and let dethaw. Cook until water has completely melted and then evaporated, stirring occasionally. This should take 5-7 minutes.
  • Add your carrots, peas, corn, and green beans (or whichever combo you are using — see recipe notes).* Let the veggies and cauliflower cook together until the vegetables have dethawed, about 5 more minutes, stirring occasionally.
  • Add the white parts of the green onions and cook for 2-3 minutes, until the onions are tender.
  • Add the garlic and cook for 1 more minute.
  • Stir in the coconut aminos, toasted sesame oil, and green part of green onions. Taste and adjust seasoning, adding salt & pepper to your liking.
  • Top with some furikake or sesame seeds!

From Fresh Method

  • In a large heavy skillet or wok, heat 1 tbsp oil over medium-high and add your riced cauliflower and carrots. Cover and let steam for about 5 minutes.
  • Add the green beans and return lid to cover and steam an additional 5 minutes.
  • Remove lid, add the frozen peas** and corn and stir to combine.
  • Add the white parts of the green onions and cook for 2-3 minutes, until the onions are tender.
  • Add the garlic and cook for 1 more minute.
  • Stir in the coconut aminos, toasted sesame oil, and green part of green onions. Taste and adjust seasoning, adding salt & pepper to your liking.
  • Top with some furikake or sesame seeds!

Notes

* If using frozen vegetables, you can also buy a frozen vegetable medley bag and use 2 cups of that in this recipe. These usually have some combination of peas, carrots, green beans, and/or corn. Any combination will work here, just adjust the quantities so you are using 2 cups of the vegetables in total. 
** I don’t recommend using canned peas in either version of this recipe. 
Keyword dairy free, gluten free, low carb, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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