Vegan Cauliflower Fried Rice
Rice who? This Vegan Cauliflower Fried Rice delivers all the flavor of takeout without the guilt, bloating, or post-meal regret. Crispy cauliflower bits replace carb-heavy grains, absorbing bold seasonings like a pro. Fresh veggies, umami-packed soy sauce, and aromatic garlic create a dish that’s light but still satisfying. It’s fast, easy, and way cheaper than ordering delivery. Plus, you get to trick yourself into eating more vegetables without feeling like you’re on a diet. Grab a pan, crank up the heat, and let’s make fried rice—minus the actual rice.
Vegan Cauliflower Fried Rice
A healthier, low-carb version of classic fried rice, made with riced cauliflower, fresh vegetables, and flavorful seasonings.
Ingredients
- 1 medium head cauliflower riced (or 4 cups pre-riced cauliflower)
- 1 tbsp sesame oil flavor booster
- 1 small onion diced (aromatic base)
- 3 cloves garlic minced (because garlic is non-negotiable)
- 1 cup frozen peas and carrots lazy but effective
- ½ cup bell pepper diced (color and crunch)
- ½ cup edamame or tofu protein power
- 2 tbsp soy sauce or tamari salty goodness
- 1 tsp grated ginger adds warmth
- ½ tsp chili flakes optional, but spice makes everything better
- 2 green onions chopped (for garnish)
- 1 tbsp sesame seeds extra crunch
Instructions
- Heat sesame oil in a large pan over medium heat.
- Sauté onion and garlic for 2 minutes until fragrant.
- Add bell pepper, peas, and carrots and cook for 3 minutes.
- Stir in cauliflower rice and mix well.
- Toss in soy sauce, ginger, and chili flakes and stir-fry for 5 minutes.
- Add edamame or tofu and cook another 3 minutes.
- Remove from heat, sprinkle green onions and sesame seeds on top.
- Serve immediately and enjoy guilt-free fried rice.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 70%
- Folate: 25%
- Iron: 15%
- Potassium: 18%
- Magnesium: 12%
Additional Notes & Tips
- Swap edamame for chickpeas if you prefer.
- Use coconut aminos for a soy-free option.
- Add mushrooms for extra umami.
- Leftovers taste even better the next day.
- Top with sriracha for a spicy kick.
