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cauliflower fried rice in a black pan on a wooden countertop
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Cauliflower Fried Rice

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. 
Course Main Dish
Cuisine American, Asian
Diet Low Calorie, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 206kcal
Author Sina

Equipment

  • 1 sharp knife
  • 1 chopping board
  • 1 food processor
  • 2 large frying pans
  • 1 wooden spoon

Ingredients

  • 7 oz  firm tofu, crumbled
  • 1/2 teaspoon turmeric
  • 1 pinch kala namak (optional)
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 4 green onions, cut into rings
  • 2 carrots, cut into small cubes
  • 1 small broccoli, cut into small florets
  • 1 red bell pepper, cut into small cubes
  • 1 cup frozen peas 
  • 3 tablespoons soy sauce
  • 1 teaspoon curry powder
  • 1 cauliflower
  • salt, to taste
  • black pepper, to taste

Instructions

  • 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. 

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 876mg | Potassium: 1244mg | Fiber: 11g | Sugar: 11g | Vitamin A: 7376IU | Vitamin C: 262mg | Calcium: 205mg | Iron: 4mg