Vegan Cauliflower Fried Rice

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Directions

Instructions Checklist
  • Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.

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  • Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.

Tips

Tips: You can find riced cauliflower in the produce aisle or your supermarket, or you can prepare it yourself. Place cauliflower florets in a food processor and pulse until it breaks down into rice-size pieces.

People with celiac disease or gluten sensitivity should use soy sauces that are labeled « gluten-free, » as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

Serving Size:

scant 1 1/2 cups

Per Serving:

287 calories; protein 10.1g; carbohydrates 18.2g; dietary fiber 6.3g; sugars 6.3g; fat 19.1g; saturated fat 3.2g; vitamin a iu 5425.8IU; vitamin c 79.7mg; folate 156.7mcg; calcium 76.8mg; iron 2.8mg; magnesium 70.3mg; potassium 449.2mg; sodium 451.4mg; thiamin 0.2mg.

Exchanges:

3 1/2 fat, 2 vegetable, 1/2 lean protein, 1/2 starch







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