Vegan Cauliflower Fried Rice
Enjoy this low carb vegan cauliflower fried rice loaded with vegetables and pack with good benefits like protein, anti oxidants and vitamin C.
Equipment
- cast iron pan
- food processor or grater
Ingredients Needed
- 300 g or 1 medium-size head cauliflower
- 200 g green beans
- 1 carrot (medium size)
- 1 potato (medium size)
- 5 cloves garlic
- 2 tbsp canola oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- Pinch of black pepper
- Pinch of salt
- Pinch of chili powder
- 1 tsp onion powder
Instructions
- Prepare all ingredients. Wash and dry cauliflower, chop into florets, put in the food processor, and pulse just nice then set aside. Alternatively, use a grater to grate cauliflower in a bowl and set it aside.
- Peel carrot, wash, and dice then set aside.
- Peel potato, wash and dice then set aside.
- Wash green beans and chop into small pieces.
- Peel garlic and chop then set aside.
- Prepare cast iron pan, heat pan and add 2 tbsp of oil.
- Saute carrot for about 2 minutes and set aside. Do the same with the diced potato and set aside.
- Once the pan is clear, saute garlic until it's slightly golden brown.
- Add carrot, potato and green beans, saute for a minute and add sesame oil. Mix together and cook for another minute.
- Slowly add grated cauliflower and mix all the vegetables.
- Add soy sauce and mix again until it's well distributed.
- Add the spices and seasoning, salt, pepper and chili powder.
- Mix to distribute evenly and let it cook for another 3-4 minutes, or until cauliflower is a bit crispy. Do not overcook as you don't want it to be mushy.
- Top with scallions or nuts like cashew before serving. (optional)
- Serve and enjoy while it’s hot.
- For leftovers store in a clean air tight container and keep in the fridge. The recipe can last for up to 3 days.
Video
Notes
- If you want it spicier you can add more chili powder or chili flakes.
- If you have a soy allergy or gluten intolerant opt for a tamari sauce gluten-free option or coconut liquid aminos.
- You can substitute oil with water to saute the vegetables. Just 2-3 tbsp of water will do and another only when it’s needed.
