One of the easiest steps to take when transitioning to a more plant based lifestyle is to swap out rice for grated cauliflower. Not that there is anything particularly wrong with rice, but cauliflower is much more packed with vitamins and nutrients, and it also doesn’t take as long to cook. You can use grated cauliflower as a 1:1 substitute for almost any recipe that calls for rice. A quick and simple recipe you can use this swap for is fried rice.
My favorite addition to fried rice is pineapple and if I had any on hand, I definitely would have added some. You can also serve this with steamed broccoli, vegan chicken, or a couple spring rolls. I used fresh carrots and canned peas in this recipe but you could easily substitute these with frozen ones if that’s what you have on hand.
My favorite addition to fried rice is pineapple and if I had any on hand, I definitely would have added some. You can also serve this with steamed broccoli, vegan chicken, or a couple spring rolls. I used fresh carrots and canned peas in this recipe but you could easily substitute these with frozen ones if that’s what you have on hand.
YIELDS
2-3 side servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp olive oil
- 2 carrots, peeled & diced
- 1 red bell pepper, diced
- 1 cup diced red onion
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 head grated cauliflower
- 2 1/2 tbsp liquid aminos
- 2/3 cup peas
- juice from 1/2 of a lime
- scallions to top
Directions
1. Add olive oil to a large skillet over medium heat.
2. Add the carrots and let cook for a few minutes. Add the pepper, onions, garlic, and ginger and stir well. Let cook for about 5 minutes, until the vegetables begin to soften.
3. Add the grated cauliflower and the liquid aminos and stir. Let cook for about 5 minutes, until the cauliflower softens.
4. Stir in the peas and the lime juice. Remove from heat.
5. Top with scallions.
Also by Lauren: Thai Peanut Butter Green Curry
Vegan Drunken Noodles (Pad Kee Mao)
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Photo: Lauren Sacerdote
