Veggie Cauliflower Fried Rice

Veggie Cauliflower Fried Rice

This is a quick and easy recipe for a delicious vegetarian fried rice made with cauliflower rice. It’s packed with flavor and perfect for a weeknight meal.

Ingredients:

• 1 medium head of cauliflower
• 2 tablespoons sesame oil
• 1 large carrot, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 (optional) red bell pepper, diced
• 2 large eggs, beaten (use crumbled tofu for vegan option)
• 3 tablespoons low-sodium soy sauce (use tamari for gluten-free)
• 4 green onions, chopped
• Salt and black pepper to taste

Cooking Guide:

1. Rice Prep: Break the cauliflower into florets and pulse in a food processor until it resembles rice. You can also grate the cauliflower by hand using the large holes of a box grater.
2. Stir-fry the Vegetables: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the carrot, red bell pepper (if using), and peas and cook for 3-4 minutes, or until softened slightly.
3. Cook the Cauliflower Rice: Add the remaining tablespoon of sesame oil and the cauliflower rice to the pan. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp.
4. Scramble the Eggs: Push the vegetables to the side of the pan and create a well in the center. Add the beaten eggs (or crumbled tofu) and scramble until cooked through.
5. Combine and Season: Stir the scrambled eggs with the cauliflower rice and vegetables. Add the soy sauce, green onions, salt, and pepper to taste. Cook for an additional 1-2 minutes, until everything is heated through.

Tips:

• To save time, you can use pre-riced cauliflower from the grocery store.
• If you don’t have fresh peas, you can use frozen peas that have been thawed.
• For extra protein, add cooked chopped chicken or shrimp to the rice.
• Like it spicy? Add a pinch of red pepper flakes or Sriracha sauce to the finished dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.