Vegan Cauliflower Fried Rice

Vegan cauliflower fried rice, a plant-based version of this classic Chinese dish, made with cauliflower instead of rice. Only 6 ingredients required!

Fried rice is a classic Chinese dish all over the world. I don’t even remember the first time I tried it, I was probably about 5 or 6 years old and I love it so much. I still do, that’s why I’ve shared a couple of recipes with you guys.

I’m a carb lover (as long as they’re not refined or processed) and I try to include them in all my meals, but this cauliflower fried rice is for those of you that are trying to avoid or limit carbs or just want a lighter version that also tastes amazing.

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Many people don’t like cauliflower, but I think that’s why they don’t know how to cook it properly. I used to hate it as well, but not any more. Once you learn how to make it, you’ll fall in love with this awesome veggie.

looking for more cauliflower recipes?

• How to make cauliflower rice
• Cauliflower rice risotto
• Buffalo cauliflower wings
• Whole roasted cauliflower
• Creamy vegan cauliflower soup

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Cauliflower Fried Rice

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1-2

Vegan cauliflower fried rice, a plant-based version of this classic Chinese dish, made with cauliflower instead of rice. Only 6 ingredients required!

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Ingredients

• 8 ounces raw cauliflower (225 g), chopped
• 1/2 red onion, chopped
• 1 medium carrot, chopped
• 1/2 cup frozen or canned peas (70 g)
• 1/2 cup frozen or canned corn kernels (70 g)
• 1 tbsp tamari or soy sauce

Instructions

1. Place the cauliflower in a food processor and blend until you get a consistency or texture similar to rice. If you don’t have a food processor, use a box grater instead (the side used to grate Parmesan cheese).
2. Sautée the cauliflower rice in a frying pan with some oil or water for about 5 to 10 minutes, stirring occasionally. Set aside.
3. Add the onion and carrot to the frying pan and sautée them with some oil or water over medium-high heat until golden brown.
4. Add the peas and corn kernels. If you use them frozen, cook them according to package directions and then add them to the pan. Stir and cook for a couple of minutes.
5. Finally, add the cauliflower rice and the tamari or soy sauce, stir and cook for 2 to 3 minutes more. Serve immediately.
6. Keep leftovers in a sealed container in the fridge for about 3 to 4 days.

Notes

• Add any veggies or ingredients you want.
• If you don’t eat soy, add some coconut aminos or salt to taste instead of the tamari or soy sauce.

Nutrition

• Serving Size: 1/2 of the recipe (using 1 tbsp extra virgin olive oil)
• Calories: 182
• Sugar: 8.7 g
• Sodium: 588 mg
• Fat: 7.5 g
• Saturated Fat: 1.1 g
• Carbohydrates: 25.7 g
• Fiber: 7.4 g
• Protein: 6.9 g