Cauliflower fried rice is a great way to enjoy takeout without the guilt. It also adds variety to your weekly menu. It’s is packed with antioxidants, made with onion, garlic, ginger, peas, broccoli, edamame. It’s easier on the digestive system than rice and it cooks in 20 minutes. This is really light and quick, a great quick meal.
Making quick, delicious and healthy meals that seem simple yet mind blowing to the pickiest eater. I would say is my specialty. This 20 minutes fried rice is the perfect example.
- 1 head of cauliflower, washed and trimmed
- 1/2 cup broccoli florets, cut in bite sized pieces
- 2 tables grapeseed oil or 1/4 cup water
- 1 cup onion, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, diced
- 1/2 cup shelled cooked green edamame or green peas
- 3 Tbsp soy sauce or to taste
- 1 green onion minced
- 1 tsp sesame oil
Chop cauliflower in bite size pieces and process in food processor until it resembles rice. Set aside in a bowl. Blanch broccoli florets in boiling water for 2 minutes, drain and immerse immediately in cold water. Drain and set aside. In a large skillet, heat oil or water on medium-high heat. Saute onions until translucent, about 3 minutes, add garlic and ginger. Saute another minute. Add carrots and cook stirring for another 2 minutes. Stir in cauliflower ‘rice’, edamame or green peas, soy sauce.cover skillet and cook for 3 minutes more or until cauliflower is tender. Remove from heat, stir in broccoli, green onions, and sesame oil. Serve immediately!
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