Rainbow Cauli Fried Rice
You are 30 minutes away from an easy, versatile and protein-packed vegan meal! My method of cauli fried rice, ensures maximum flavor and crispy texture with very little oil or water purge at the bottom of the pan.
Ingredients
- 2 tbsp coconut or avocado oil
- 2 cups finely chopped broccoli
- 1/2 cup sliced scallions
- 2 finely chopped bell peppers
- 2 cups finely chopped carrots
- 1 cup chopped white onion
- 6 cups riced cauliflower
- 1/2 cup coconut aminos for a soy-free "soy sauce/umami” flavor
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp turmeric
- 1 tsp sesame oil
- Optional: sesame seeds & red pepper flakes
Instructions
- Roast cauli rice with 1 tbsp oil at 400F for 40 minutes, or until brown and roasted. Pre-roasting the cauli rice will evaporate most of the water and will add great texture and flavor to the dish.
- Place a large pan on the stove on medium heat
- Add the coconut oil to the pan and allow it to melt
- Add the spices, seasonings, and vegetables to the pan
- Cook for ~10 minutes (until desired consistency)
- Add the riced cauliflower to the pan and stir together with the other vegetables
- Add the coconut aminos and sesame oil and stir well to combine
- Cook for an additional 15-20 minutes and top with sesame seeds (optional)