Description
Easy to make gluten-free cauliflower fried rice recipe with vegetables. This recipe is perfect for a low carb diet, as well as a healthy vegan diet.
Serve this as a side dish or add some meat, mushrooms, and tofu to make it a complete meal! This vegetable cauliflower fried rice recipe is ready under 15 – 20 minutes, amazing for low carb weekday lunches or dinner. This recipe is a crowd-pleaser
Ingredients
- ½ head of cauliflower (shredded)
- 1 cup of mixed vegetables
- 1 cup of yellow onions (reduce if you wish, but I love onions)
- 1/3 cup green onions
- ½ cup of green bell pepper
- 1 teaspoon of seasoning powder; bouillon or Maggi cube (divide into two; add one piece to shredded cauliflower and the other part to sautéing)
- 1/2 teaspoon of salt (split into two; add one part to shredded cauliflower and the other part to sautéing)
- ¼ black pepper or any pepper of choice
- 1 tablespoon of olive oil
Instructions
- Wash and dry the cauliflower with a paper towel. Then use a box shredder (the second to the largest hole, and shred it all up. Add half teaspoon of salt and half teaspoon seasoning powder, stir very well to combine, set aside. Wash and cut all the other vegetables and let the best part begin.
- Place a clean pan on the stove and set the heat on medium. Add a tiny bit of olive oil about one teaspoon. As the oil heats up sprinkle in a dash of salt (very small amount from the half teaspoon that you set aside earlier). Then add the onions, remember you are making this dish bit-by-bit, do not add the entire onions. For this recipe, I added only about 1/3 of the onions because I usually go three rounds. Allow the onions to soften (for about 1 – 2 minutes) and then add the green pepper. Allow the green pepper to cook for about (another) 1 – 2 minutes and then add some mixed veggies (peas, green beans, carrots, and corn. From the frozen bowl.) then sprinkle some seasoning powder, and black pepper (and any other spice you will like to add), after that and keep sautéing for 2 more minutes to allow for the infusion of flavors.
- Then you are ready to introduce the cauliflower. With the cauliflower in, keep stirring, and gently throw in some green onions in about 3 – 4 minutes. At this time you can taste the food and adjust flavors. I like my veggies to be a little crunchy, so I rarely cook them very long. Depending on how you want your vegetables, your cauliflower fried rice is (almost) ready.
- Repeat the process to cook the rest of the cauliflower. As you can see I didn’t add water, the vegetables have enough moisture. Afterward, serve warm and enjoy. And of course, thank me later. And for real, this tasty and healthy cauliflower fried rice is E V E R Y T H I N G!
Notes
Always remember to add salt and pepper according to your taste.
The vegetables may seem a bit much for half head of cauliflower, please feel free to reduce as you wish. The goal of this recipe is to show you my process of cooking cauliflower fried rice, and I hope you got something out of it. Add veggies as you would wish.
You can also use seasoning cube like Maggi instead of Bouillon powder.
Please not that you will not need up 20 minutes if you are making food worth of one person. And if you are using frozen or already shredded cauliflower (riced cauliflower) then time reduces even more!
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Lunch/Dinner
- Method: Stove-top
- Cuisine: Universal
Keywords: Cauliflower recipe, Healthy fried rice recipe, cauliflower fried rice, Shredded cauliflower, vegetable fried rice, cauliflower fried rice without meat, Easy cauliflower fried rice
