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.
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.
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