This easy vegan cauliflower fried rice is the best of both worlds as it combines both cauliflower and rice for the perfect filling meal.
- 1 tbsp neutral oil of choice (I used avocado oil)
- 1/2 small red onion, diced
- 1 cup chickpeas (optional)
- 1 cup cauliflower rice
- 1/2 bell pepper, diced
- 2–3 cloves garlic, crushed or finely minced
- 1/2 inch fresh ginger, finely minced or grated
- 2 cups cold/leftover white rice
- 1 1/2 tbsp soy sauce or more to taste
- 1 tsp garlic chili sauce (optional)
- 1/2 tsp Chinese five spice
- Salt and pepper to taste
- In a large pan or wok, warm up half your oil to medium high heat and add in onions and chickpeas. Sauté in pan with a pinch of salt and until the onions have started to soften.
- Add in remaining oil then add in riced cauliflower and pepper and continue to sauté for about 2 minutes.
- Stir in garlic and ginger sautéing again until fragrant. As a note, you may wish to add a little more oil or a splash of water if you notice anything sticking.
- Add in cold rice and then drizzle on your soy sauce, garlic chili sauce and spice.
- Continue to sauté until everything is coated and rice has absorbed the sauces and looks glossy. Season with salt and pepper to taste.
Use cold/leftover rice. You want to use this style of rice because it tends to firm up as it refrigerates and has an easier time separating the grains as it cooks, which helps prevent clumping and reduces the chance of your rice becoming mushy.
Make sure to use a higher heat. Having a higher heat will make sure that your rice toasts appropriately, which will help prevent if from getting mushy.
Avoid cooking all your ingredients at once. There is a reason we are layering each ingredient in and that has to do with the moisture of each ingredient. Making sure we give each ingredient it’s own time to heat up and sauté will prevent the ingredients from releasing too much water at once.
Keywords: vegetable fried rice, vegan fried rice, cauliflower fried rice, vegan cauliflower fried rice