Name: Vegetable Fried Cauliflower Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tbsp oil (olive, avocado, canola, whatever you have); 2 tsp sesame oil; 1/2 medium yellow or white onion (chopped); 1 red bell pepper (diced); 3 cloves garlic (minced); 1 tsp fresh ginger (minced or grated); 20 oz riced cauliflower (2 10-oz. frozen bags); 10 oz bag frozen mixed vegetables; 1/4 cup low sodium soy sauce or tamari; 2 eggs (scrambled ); Fresh cracked black pepper (optional); Pinch of red pepper flakes (optional for heat); 2 scallions (for garnish)

Just like the title says, this Vegetable Fried Cauliflower Rice is a veggie packed version of the takeout favorite, fried rice! All the flavors you love from the traditional dish, but with so many veggies.

I use a mixture of fresh and frozen vegetables in this dish. This is a recipe that is very versatile. Use whatever veggies you have on hand or are looking to use up. I almost always have some kind of frozen partially used bag in the freezer. You could certainly use regular white or brown rice rather than the cauliflower rice. It will cook and taste the same! I often like to do a half and half mixture. Erik isn’t a huge cauliflower fan so if I mix it in some brown rice he doesn’t know any difference.

Delicious on it’s own as a light lunch, or add in some grilled chicken or pork for a full meal. I like to serve it with my Teriyaki Chicken Meatballs, yum!

Another bonus about this recipe, it’s make-ahead and freezer friendly, my favorite! I love a stocked freezer, it not only makes meal planning easier, but your weeknight meals take less time too. Something I almost always have on hand are my All Purpose Chicken Meatballs which is what I used in the Teriyaki Chicken Meatball recipe.

Here are a few of my other favorite Asian flavor inspired dishes:

Vegetable Lo Mein with Hoisin Meatballs

Chinese Chicken Salad

Sesame Turkey Lettuce Wraps

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Vegetable Fried Cauliflower Rice

A veggie packed version of a takeout favorite, fried rice! Versatile and pairs deliciously with added proteins like my Teriyaki Chicken Meatballs.

Course Main Course, Side Dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 5

Author Laura Doerr

Ingredients

2 tbsp oil (olive, avocado, canola, whatever you have)
2 tsp sesame oil
1/2 medium yellow or white onion chopped
1 red bell pepper diced
3 cloves garlic minced
1 tsp fresh ginger minced or grated
20 oz riced cauliflower (2 10-oz. frozen bags)
10 oz bag frozen mixed vegetables
1/4 cup low sodium soy sauce or tamari
2 eggs scrambled
Fresh cracked black pepper optional
Pinch of red pepper flakes optional for heat
2 scallions for garnish

Instructions

Add oils to a large wok or skillet over medium-high heat. Stir in onions and peppers. Stir-fry for 1-2 minutes. Stir in garlic and ginger, and cook for another 1-2 minutes. Stir in riced cauliflower and mixed vegetables.
Stir in soy sauce and allow to cook for 5-10 minutes or until all the veggies are heated through, and any water from the frozen veggies has cooked out. Stir in scrambled eggs. Season with fresh cracked black pepper and red pepper flakes if desired.
Enjoy as is, or add your favorite protein like my Teriyaki Chicken Meatballs.