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overhead of vegan cauliflower fried rice in a cast iron skillet

Easy Cauliflower Fried Rice

  • Author: Lizzy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x

Description

This healthy plant-based cauliflower fried rice is a fast and easy weeknight dinner. It's also perfect for a vegetable-packed lunch meal prep. 


Scale

Ingredients

  • 2 tbsp neutral oil, divided
  • 2 carrots, diced
  • 1 yellow pepper, diced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 1 14 oz container extra firm tofu, dried and pressed if you have time
  • 1 cauliflower head, riced, or 1 bag of cauliflower rice
  • 4 tbsp low-sodium soy sauce or tamari
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili garlic sauce or sriracha, plus more to taste
  • Sesame oil to taste, optional
  • 3 scallions, sliced thinly
  • Sesame seeds, for garnish, optional

Instructions

  1. Heat 1 tbsp canola oil over medium-high heat in a large skillet or wok. When the oil is hot, add the carrots, yellow pepper and onion. Cook, tossing frequently, until softened. Remove the veggies to a bowl.
  2. Heat the remaining 1 tbsp canola oil in the now empty skillet over medium-high heat. Crumble the tofu into the skillet and cook until it crisps up. Remove the tofu to the bowl with the veggies.  
  3. Add the garlic and ginger to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cauliflower rice, increase heat to high, and cook until soft but not mushy. 
  4. Add the vegetables, tofu, soy sauce, salt and chili garlic sauce/sriracha to the skillet and toss everything to combine well. Taste and adjust seasoning with more spice and salt. 
  5. Top with sliced scallions, drizzle with sesame oil, and sprinkle with sesame seeds.