It was always a tradition growing up to order Chinese food on Christmas and watch movies. This year movies are still on the agenda, but I decided to make one of my favorite Chinese dishes: vegetarian fried rice. I love this dish because it’s ready in 15 minutes and instead of a traditional rice base, it uses cauliflower instead. I added in some veggies and eggs and topped it with a delicious sweet coconut aminos based sauce. This recipe is dairy free, gluten free, and vegetarian!
There are a few key ingredients to making this recipe come to life:
Sesame Oil: this is the only oil this recipe calls for and gives it a subtle sesame taste that is delicious.
Fresh Ginger: using this ingredient gives the recipe a bit of a kick, while boosting your immune system.
Cauliflower Rice: I opted to use frozen cauliflower rice to make the recipe quicker. You could also make your own cauliflower rice by using fresh cauliflower.
Coconut Aminos: this is my go to sauce because it’s soy free and is only made from coconuts and salt. It adds a delicious sweetness to the dish and can be replaced with soy sauce if you have that on hand instead.
Garlic: fresh grated garlic adds so much flavor to this dish.
To make this recipe, you will first start by making your cauliflower rice. If you’re using frozen cauliflower rice, microwave it first so it’s prepped. Once microwaved, put it into a strainer and gently push out any excess water using your hands and a towel. You want your rice to be as dry as possible. If you’re using raw cauliflower rice (not frozen), then this should already be dry and will just be added to the pan to cook with the other veggies.
Substitutions:
- Protein: this recipe can be topped with any of your favorite proteins if you are looking to get some extra in
- Veggies: you can swap out peas for shaved brussels sprouts or chopped up broccoli
15 Minute Cauliflower Fried Rice
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
Cauliflower Rice
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 cup carrots, shredded
- 1/2 cup peas
- 12 oz cauliflower rice
- 1 tsp ginger, grated
- 2 eggs
- 3 tbsp coconut aminos
- 1/2 cup scallions, chopped (about 3 scallions)
Sauce (optional)
- 1/2 tsp honey
- 1/2 tsp sesame oil
- 1/2 tsp coconut aminos
Instructions
- Make your frozen cauliflower rice by microwaving it according to package directions. If you are using raw cauliflower rice and making your own, skip this step.
- Mince your garlic, shred your carrots and cut the scallions (cut off the white part and cut the green part into ⅛‘’ pieces). If using frozen peas, follow package directions to defrost them.
- In a large pan, heat 1 tbsp of sesame oil. Let it get hot, then add the garlic and carrots to the pan. If you’re using raw cauliflower, add this in too. Cook until the carrots are soft, about 5-7 minutes.
- Add peas, cauliflower rice, ginger, and another 1 tablespoon of sesame oil to the pan and cook for 1-2 minutes.
- Move veggies aside and crack your eggs. Let them cook and set up for about 30 seconds to 1 minute, then using a spatula mix them into the veggies.
- Once eggs are fully cooked through and mixed in, add your coconut aminos. Cook for 2-3 minutes so fried rice can soak up sauce.
- Turn off heat. To add the sauce, mix the ingredients together and pour on top of the fried rice. ENJOY!
