Recipes

Easy Cauliflower Fried Rice

Valentina P

Difficulty

•

Time 15"

Consider this cauliflower fried 'rice' a quick, 15-minute template recipe. Here's the gist: combine riced cauliflower, any vegetables you have on hand, scallions, garlic, and some spices in a wide skillet. Cook until tender, and then enjoy as is, or add any optional mix-ins you'd like.

How To MakeDiet Type: Low-carb

Freeze For 2 months

Best by 4-5 days

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Fried Rice

12 ounces frozen or fresh riced cauliflower
1 cup frozen or fresh vegetable(s) of choice (peas, carrots, bell pepper, onion)
5 scallions, chopped (white and light green parts only)
2 garlic cloves, minced
1 tablespoon low-sodium tamari
2 teaspoons cooking oil
2 teaspoons fresh ginger, chopped
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon garlic powder
1/4 teaspoon white or black pepper Mix-Ins (Optional)
scrambled eggs, cooked shrimp, shredded rotisserie chicken, and/or edamame

Instructions

Step 1: Heat the cooking oil over medium-high heat in a wide skillet or wok. Once hot, add the garlic and ginger to the oil and cook for 30 to 60 seconds. Stir frequently.
Step 2: Pour in the cauliflower rice and vegetables of choice. If using frozen, there is no need to defrost - pour them in directly from frozen. Break up any large clumps with a spatula.
Step 3: Cook the vegetables, stirring often, for 3 to 5 minutes. They will be ready when they are fork-tender.
Step 4: Stir in all of the remaining ingredients: scallions, sesame oil, tamari, rice vinegar, pepper, and garlic powder. If adding one of the optional mix-ins, add it now as well. Cook for another 1 to 2 minutes, or until everything is well combined and warm.
Step 5: Taste and adjust seasonings as needed. Dependent on any mix-ins added, you might want to add some more sesame oil and/or tamari.
Serve: Portion the rice onto plates and drizzle lightly with additional tamari before serving. Enjoy.

Nutrition

Serves 4
Calories Per Serving: 95			DAILY VALUE %
Total Fat 3g	5%	Protein 2g	5%
Total Carbohydrate 10g	3%	Net Carbohydrate 6g
Fiber 4g	16%	Potassium 245mg	7%
Vitamin A	41%	Vitamin C	11%
Calcium	6%	Iron	6%

Nutritional information is for 1 serving, without mix-ins. Calculated using peas and carrots as the vegetables of choice.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

How To MakeDiet Type: Plant-based

Freeze For 2 months

Best by 4-5 days

Shopping List

Fried Rice

12 ounces frozen or fresh riced cauliflower
1 cup frozen or fresh vegetable(s) of choice (peas, carrots, bell pepper, onion)
5 scallions, chopped (white and light green parts only)
2 garlic cloves, minced
1 tablespoon tamari (I use low-sodium)
2 teaspoons cooking oil
2 teaspoons fresh ginger, chopped
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon garlic powder
1/4 teaspoon white or black pepper Mix-Ins (Optional)
cooked tofu, chopped jackfruit, and/or edamame

Instructions

Step 1: Heat the cooking oil over medium-high heat in a wide skillet or wok. Once hot, add the garlic and ginger to the oil and cook for 30 to 60 seconds. Stir frequently.
Step 2: Pour in the cauliflower rice and vegetables of choice. If using frozen, there is no need to defrost - pour them in directly from frozen. Break up any large clumps with a spatula.
Step 3: Cook the vegetables, stirring often, for 3 to 5 minutes. They will be ready when they are fork-tender.
Step 4: Stir in all of the remaining ingredients: scallions, sesame oil, tamari, rice vinegar, pepper, and garlic powder. If adding one of the optional mix-ins, add it now as well. Cook for another 1 to 2 minutes, or until everything is well combined and warm.
Step 5: Taste and adjust seasonings as needed. Dependent on any mix-ins added, you might want to add some more sesame oil and/or tamari.
Serve: Portion the rice onto plates and drizzle lightly with additional tamari before serving. Enjoy.

Nutrition

Serves 4
Calories Per Serving: 95			DAILY VALUE %
Total Fat 3g	5%	Protein 2g	5%
Total Carbohydrate 10g	3%	Net Carbohydrate 6g
Fiber 4g	16%	Potassium 245mg	7%
Vitamin A	41%	Vitamin C	11%
Calcium	6%	Iron	6%

Nutritional information is for 1 serving, without mix-ins. Calculated using peas and carrots as the vegetables of choice.

Nutritional Data Disclaimer

How To MakeDiet Type: Paleo

Freeze For 2 months

Best by 4-5 days

Shopping List

Fried Rice

12 ounces frozen or fresh riced cauliflower
1 cup frozen or fresh vegetable(s) of choice (carrots, bell pepper, mushroom, onion)
5 scallions, chopped (white and light green parts only)
2 garlic cloves, minced
1 1/2 tablespoons coconut aminos (I use low-sodium)
2 teaspoons cooking oil
2 teaspoons fresh ginger, chopped
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon garlic powder
1/4 teaspoon white or black pepper
salt, to taste Mix-Ins (Optional)
scrambled eggs, cooked shrimp, and/or shredded rotisserie chicken

Instructions

Step 1: Heat the cooking oil over medium-high heat in a wide skillet or wok. Once hot, add the garlic and ginger to the oil and cook for 30 to 60 seconds. Stir frequently.
Step 2: Pour in the cauliflower rice and vegetables of choice. If using frozen, there is no need to defrost - pour them in directly from frozen. Break up any large clumps with a spatula.
Step 3: Cook the vegetables, stirring often, for 3 to 5 minutes. They will be ready when they are fork-tender.
Step 4: Stir in all of the remaining ingredients: scallions, sesame oil, coconut aminos, rice vinegar, pepper, and garlic powder. If adding one of the optional mix-ins, add it now as well. Cook for another 1 to 2 minutes, or until everything is well combined and warm.
Step 5: Taste and adjust seasonings as needed. Dependent on any mix-ins added, you might want to add some more sesame oil and/or coconut aminos.
Serve: Portion the rice onto plates and drizzle lightly with additional coconut aminos before serving. Enjoy.

Nutrition

Serves 4
Calories Per Serving: 89			DAILY VALUE %
Total Fat 3g	5%	Protein 1g	3%
Total Carbohydrate 10g	3%	Net Carbohydrate 6g
Fiber 4g	14%	Potassium 210mg	6%
Vitamin A	49%	Vitamin C	8%
Calcium	6%	Iron	3%

Nutritional information is for 1 serving, without mix-ins. Calculated using carrots as the vegetable of choice.

Nutritional Data Disclaimer

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Easy Cauliflower Fried Rice

PT15M 12 ounces frozen or fresh riced cauliflower 1 cup frozen or fresh vegetable(s) of choice (peas, carrots, bell pepper, onion) 5 scallions, chopped (white and light green parts only) 2 garlic cloves, minced 1 tablespoon low-sodium tamari 2 teaspoons cooking oil 2 teaspoons fresh ginger, chopped 1 teaspoon sesame oil 1 teaspoon rice vinegar 1/4 teaspoon garlic powder 1/4 teaspoon white or black pepper scrambled eggs, cooked shrimp, shredded rotisserie chicken, and/or edamame Gluten Free Paleo Vegan Low-Carb 4 Servings

Ingredients:

4 Servings

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