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Vegan Cauliflower Fried Rice

  • 20 m
  • 20 m
Carolyn Casner
“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 take-out meal.”

Ingredients

    • 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

Directions

  • 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.
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