Vegan Cauliflower Fried Rice

Vegan Recipes


This easy to make Asian fried rice is low in oil and is as yummy as it is healthy.  The riced cauliflower takes on the texture of rice. This is a real crowd pleaser.


  • 2 ten ounce bags of frozen riced cauliflower. I like Trader Joe’s.
  • 1 block sprouted or regular firm tofu (8 to 14 ounces)
  • 1 Tablespoons peanut oil
  • 1 Tablespoon sesame oil
  • Corn from an ear of corn or 1/2 cup frozen
  • 1/2 cup frozen green peas
  • 2/3 cup of chopped peppers. (I like orange and red peppers)
  • 1/3 cup chopped carrots
  • 1 cup mung bean sprouts
  • 3/4 cup sliced mushrooms (bella, shiitake or white)
  • 2/3 cup organic vegetable broth
  • 1/4 cup cilantro
  • 2 Tablespoons light sodium soy sauce
  •  1 teaspoon Sriracha hot chili sauce (or any hot sauce)


  1.  Heat empty wok on burner until hot.  Add 1/3 cup broth and continue to heat.  Add carrots, peppers and corn.
  2. Stir fry in water until most of the moisture is absorbed, about 2-3 minutes. Add mushrooms, peas and 1 tablespoon soy sauce. Stir fry until all moisture is absorbed.


  3. Empty veggies from wok and reserve.
  4. Wrap tofu block in a towel. Gently squeeze out moisture. Break up block with a knife. Reserve.
  5. Heat peanut oil in wok until smoking. Add minced garlic and ginger. Stir constantly until lightly browned, about 30 seconds. Remove from wok and reserve.
  6.  Wipe out wok. Add remaining 1/3 cup broth into wok.  Heat until very hot add tofu and sprouts stir frying until warmed throughout and liquid is mostly absorbed.
  7. Add the frozen cauliflower to wok taking care to break up any frozen clumps. Stir fry 1 minute on high. Add reserved veggies and garlic and ginger and green onions. Stir fry 30 seconds.
  8. Add sesame oil and more soy sauce if deserved. Toss well. Garnish with cilantro leaves and serve.


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