This cauliflower fried rice makes a healthy and low-carb dinner that is ready in no time! It's a lighter version of traditional fried rice that is just as delicious.
Chop the carrots and the bell pepper into small cubes. Cut the broccoli into small florets. Cut the green onions into rings.
Heat the sesame oil in a large pan and add the crumbled tofu. Cook for 3 minutes.
Then add the turmeric and kala namak and stir well.
Cook for about 20 seconds. Set aside.
In the same pan, heat some more oil and add the carrots, bell pepper, peas, garlic, and 3 of the green onions. Season with salt and pepper and sauté for 2 minutes. Add the broccoli. Cook for another 3 minutes on high heat. Stir a few times.
In the meantime, cut the cauliflower into florets and place them in a food processor.
Process until it has the size of rice.
In a large pan, heat a bit of sesame oil and stir fry the cauliflower rice for 3 to 4 minutes. Do not cover the pan and do not overcook the rice as this will make it mushy. Season with salt.
Add the cauliflower rice and the tofu to the vegetables and stir well. Sprinkle with freshly chopped green onions and serve immediately.
Notes
Make sure the veggies all roughly have the same size, so they have the same cooking time.
This dish will come together very quickly, so make sure you have all your ingredients ready when you start cooking.
It’s best to use a large wok or a non-stick skillet for this recipe.
Stored in an airtight container in the fridge, it will last up to 3 to 4 days.