Healthy Recipes Healthy Lifestyle Diets Healthy Vegan Recipes Vegan Cauliflower Fried Rice 4.0 (1) 1 Review 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on January 4, 2019 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low-Calorie Vegan Vegetarian Jump to Nutrition Facts 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 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. 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 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. Print Nutrition Facts (per serving) 287 Calories 19g Fat 18g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 287 % Daily Value * Total Carbohydrate 18g 7% Dietary Fiber 6g 23% Total Sugars 6g Protein 10g 20% Total Fat 19g 24% Saturated Fat 3g 16% Vitamin A 5426IU 109% Vitamin C 80mg 89% Folate 157mcg 39% Sodium 451mg 20% Calcium 77mg 6% Iron 3mg 16% Magnesium 70mg 17% Potassium 449mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved