Cauliflower Fried Rice (High Fiber, Vegan)

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A healthy twist on traditional fried rice! This cauliflower fried rice is always a hit.

Before becoming vegan, I had no clue how versatile almost all of our foods can be, I always limited my foods to one thing, especially veggies. For example, I thought I could only eat my carrots with ranch, and celery with peanut butter. But this is definitely not the case! One of the things I am most grateful for in my journey of becoming vegan is how much it has opened my eyes to the world regarding food, and just the food industry in general.

Further Food Nutritionist Commentary:

Cauliflower is an extremely healthy vegetable that's a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases. Cauliflower is very low in calories yet high in vitamins. In fact, it contains some of almost every vitamin and mineral that you need. It's also quite high in fiber, which is beneficial for overall health.

By Nicole Luang

Cauliflower Fried Rice (High Fiber, Vegan)

  • Prep Time: 5
  • Cook Time: 10
  • Servings: 4

Ingredients

1 bag of frozen cauliflower rice
1 cup frozen/fresh corn
1 cup frozen shelled edamame
1 cup chopped rainbow carrots (or regular carrots will do)
about 1/4 cup diced onion
1-2 cloves minced garlic
1 tablespoon olive oil
2 teaspoon Thai chili paste/sauce
1- 1.5 tablespoon low sodium soy sauce
1 teaspoon toasted sesame oil

Instructions

  1. Start by heating the oil in a pan over medium heat. Add in the garlic and onion and cook until golden
  2. Meanwhile, prepare all of the vegetables. Add all the veggies to the pan except the cauliflower rice. Cover and cook for about 5 minutes until they start to tenderize.
  3. Add the cauliflower, chilli paste, soy sauce & sesame oil and stir until well mixed. Cover & cook for another 5 minutes stirring often!
  4. Serve however you desire! I served mine over a bed of kale!
Start by heating the oil in a pan over medium heat. Add in the garlic and onion and cook until golden Meanwhile, prepare all of the vegetables. Add all the veggies to the pan except the cauliflower rice. Cover and cook for about 5 minutes until they start to tenderize. Add the cauliflower, chilli paste, soy sauce & sesame oil and stir until well mixed. Cover & cook for another 5 minutes stirring often! Serve however you desire! I served mine over a bed of kale!

Nutrition Information

Per Serving: Calories: 188; Total Fat: 7 g; Saturated Fat: 1 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 373 mg; Potassium: 347 mg; Carbohydrate: 24 g; Fiber: 3 g; Sugar: 7 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 10%; Vitamin A: 112%; Iron: 10%; Calcium: 17%

Try adding our Turmeric Tonic for extra anti-inflammatory benefits!

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