Vegan Cauliflower Fried Rice - Low-Carb Recipe

Cauliflower is a low-carb superstar replacing rice. Bright colors peak through creating a tantalizing dish. The special touch that takes this meal up a level is the vegan egg replacement. Add garlic, ginger, bell pepper, the sweet from the onion and carrots with a little kick from the serrano pepper and it's a party. 

This meal had me dancing for joy, it is surprisingly filling, plus extremely healthy! For only 220-280 calories depending oil free or not, you can have a lowcal, lowcarb and even lowfat option yet still get a lot of nutrition and 15g of protein a bowl. Not bad, eh? Join me in the kitchen and make it with me and/or see below. 

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Makes 4 Servings

Plant-Based Ingredients:
1 Tbsp Coconut Oil (Avocado/Olive) or Veg Broth
4 Cups or 16 oz Riced Cauliflower
1" Knob Ginger - Peeled & Minced 
2 Cloves Garlic - Minced
1/2 Cup Carrots - Diced
1 Cup Diced Onion
1/2 Cup Bell Pepper - Diced
OPT: 1 Serrano or hot pepper
2-4 Tbsp Tamari/Soy Sauce (to taste) 
Pepper to taste
1 Vegan Scrambled Egg (See below)

Garnish:
Sprinkle of Sliced Green Onions 
Sprinke of Sesame Seeds
Sprinkle of Chopped Cashews

Vegan Scrambled Egg (Click here for soy-free)
1 Tbsp Oil (Avocado/Olive) or Veg Broth
1 Block Silken Firm Tofu or a Medium Tofu
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Turmeric Powder
1/2 tsp Paprika
1/2 tsp White Pepper
1/2 tsp Sea Salt or Black Salt 
2 Tbsp Nutritional Yeast
1 Tbsp Dijon Mustard

Peaceful Preparation:

1. Remove the tofu from the package, drain any excess water. Slice the tofu into 4-5 large pieces.  
2. Heat the oil and add the tofu to the pan. Let it cook for 3-4 minutes, undisturbed. Flip. Cook 3-4 minutes without disturbing it. You can tilt the pan to help prevent sticking and distribute the oil.
3. Add the spices and begin to crumble the tofu with your spatula. Cook for about 10 minutes over low heat, stir occasionally.
4. While the vegan scrambled egg is cooking on low, start your cauliflower fried rice. Add the oil or vegetable broth to a wok or preferred skillet. Once hot add the onion and cook for a couple minutes.
5. Add the carrots, bell pepper, serrano if using, give it a mix. Add the riced cauliflower and ginger. Cook for 4 minutes stirring occasionally, or until it begins to soften.
6. Add the garlic, cook for one minute. 
7. Add the soy sauce and pepper, cook for a minute, taste, adjust accordingly. Add the vegan scrambled egg. Mix.
8. Serve hot with a sprinkle of green onions, sesame seeds and chopped cashews on top. Enjoy my friends!! The leftovers taste amazing - fyi.

Notes:
Click here for soy-free Chickpea Scramble. Use Coconut Aminos vs. Tamari or Soy Sauce. 
If you don't have any sesame seeds, you can use sesame oil. Add it in at the same time you add the soy/tamari sauce. 

Oil-Free

Featuring Coconut Oil

This recipe was adapted and inspired from our friend Renee Molinary's request to "veganize" the "Easy Low-Carb Cauliflower Fried Rice Recipe" from Simply So Healthy found here. I love making fried rice so it was an easy and fun request! The vegan egg was adapated and inspired from the Vegan Dad, he's excellent. I hope you all love this meal as much as we did!