Vegan Cauliflower Fried Rice

By zhanghengshuo

3 Person

25 Minutes

106 Calories

This easy cauliflower fried rice is fluffy, filling and amazing. I use a combination of shredded cauliflower and broccoli for the rice. Broccoli adds some color and also the texture that keeps the shredded cauliflower fluffy. Add veggies of choice, some sauce/flavor, saute, fluff and done. I served this with some baked lime soy tofu and eggplant that is coming up soon. Any stir fry will work if you can keep some of this fried rice to serve for later. This cauliflower fried rice is best served fresh for maximum fluffiness and neutral cauliflower flavor. Cauliflower flavor tends to get stronger in storage.

Ingredients

Scallions for garnish
Black pepper
1/2 cup Carrots
1/4 tsp. Salt
1/2 tsp. Oil
1 tsp. Asian chile sauce
1 1/3 tbsp. Soy sauce
1/4 head Broccoli
1/2 head Medium cauliflower
1/2 cup Chopped bell pepper
1/2 cup Peas
1 tbsp. Minced ginger
4 cloves Garlic finely chopped

Method

01

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.
02

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).
03

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.
04

Taste and adjust salt, flavor. Fluff again. Serve hot as is or with some stir fry or baked tofu. Add some Asian chili sauce or some soy sauce for garnish when serving as is. I serve it with some stir fry.

Related Tags

Vegan Cauliflower Fried Rice

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 3 servings
Calorie 106 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Scallions for garnish

Black pepper

1/2 cup Carrots

1/4 tsp. Salt

1/2 tsp. Oil

1 tsp. Asian chile sauce

1 1/3 tbsp. Soy sauce

1/4 head Broccoli

1/2 head Medium cauliflower

1/2 cup Chopped bell pepper

1/2 cup Peas

1 tbsp. Minced ginger

4 cloves Garlic finely chopped

03 Method

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Taste and adjust salt, flavor. Fluff again. Serve hot as is or with some stir fry or baked tofu. Add some Asian chili sauce or some soy sauce for garnish when serving as is. I serve it with some stir fry.

04 Author