As long as there is pasta & Chinese food in the world, I’m okay.
This quote is basically my life. Pasta + Chinese food = EVERYTHING!
But, about a year ago I started to realize that eating my weight in Chinese food once a week smothered in shrimp sauce wasn’t good for me. (I mean, I still do it once a month, just not once a week anymore…being decently healthy is hard sometimes!)
In order to still curb those Chinese cravings, I started experimenting with different things to create my own, beginning with fried rice.
Lessons I have learned thus far: 1) coconut aminos are WAY less salty than soy sauce and taste just as good 2) Trader Joes knows their frozen veggies & 3) I can wipe this sucker up in less than 30 minutes or less!
While I have nothing against meat (Chick-fil-a and I are weekly friends), I typically eat vegetarian most nights by choice. Because of that choice, this vegetable cauliflower fried rice has become a staple around my house because I always have frozen cauliflower rice on hand and you can throw whatever vegetables into the wok you want to make a great dish!
While you can use fresh cauliflower rice, I found that frozen worked best in my recipe because the frozen rice creates excess water/steam in the wok to help everything cook thoroughly.
Because majority of the meal is frozen, this meal makes itself.
You want to make sure that you cook the carrots & onions until their are soft and then make sure the rice & succotash are fully warmed.
The secret to the fried rice “sauce”:
When it comes to the sauces in this recipe, the key is to add what you want. I like my food with as little salt as possible so coconut aminos works for me. The flavor for me comes from the oyster/sesame sauce…for others soy sauce is life, I completely get it. Add what you need to satisfy your cravings!
Cauliflower fried rice options:
This meal is made a decent bit at my house because it is so delicious. The great thing about a good fried rice is that once you get the base down, you can add whatever you want to enhance it later.
Whether you add chicken, shrimp, beef or keep it vegetarian this cauliflower fried rice won’t let you down!
- 3 cup cauliflower rice, frozen
- 1 1/2 cup succotash, frozen
- 1/4 cup carrots, sliced thin
- 1/8 cup shallots, diced
- 2 garlic clove, minced
- 2 tbsp coconut aminos/soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/8 tsp white sesame seeds
- optional: 1 tbsp butter/ cooking spray
- optional: green onions
- Wok, or Large Non-Stick Pan
Dice shallots and thinly slice carrots.
Into wok warm butter/cooking spray over medium heat. Add in carrots & shallots, cook for 2-4 minutes until softened.
To the pan add succotash. Cook for 1-2 minutes until everything is warmed.
Turn up the heat to medium-high & add in frozen fried rice. Stir constantly & allow to crisp up.
Next add in sesame oil, oyster sauce & coconut aminos. Stir to combine all until fried rice becomes golden.
Divide the fried rice between 2 bowls. Into the bowls add chopped green onions & white sesame seeds. Serve & enjoy!
*Depending on how "salty" you like your fried rice to taste add a little more coconut aminos into your dish or use soy sauce.