Vegan Cauliflower Fried Rice

Vegan Cauliflower Fried Rice

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From: EatingWell.com, July 2018

Substituting riced cauliflower for rice trims calories and carbs in this veggie-packed dish. Use the vibrant flavors of traditional fried rice—ginger, scallions and tamari—to create a low-carb fried rice version of the classic takeout meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons peanut oil, divided
  • 3 scallions, sliced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • ½ cup diced red bell pepper
  • 1 cup trimmed and halved snow peas
  • 1 cup shredded carrots
  • 1 cup frozen shelled edamame, thawed
  • 4 cups riced cauliflower (see Tips)
  • ⅓ cup unsalted roasted cashews
  • 3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
  • 1 teaspoon toasted sesame oil

Preparation

  • Prep

  • Ready In

  1. Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.
  2. Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.
  • Tips: You can find riced cauliflower in the produce aisle or your supermarket, or you can prepare it yourself. Place cauliflower florets in a food processor and pulse until it breaks down into rice-size pieces.
  • People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition information

  • Serving size: scant 1½ cups
  • Per serving: 287 calories; 19 g fat(3 g sat); 6 g fiber; 18 g carbohydrates; 10 g protein; 157 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 5,426 IU vitamin A; 80 mg vitamin C; 77 mg calcium; 3 mg iron; 451 mg sodium; 449 mg potassium
  • Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (109% dv), Folate (39% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 2 vegetable, ½ lean protein, ½ starch

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