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Vegetable Cauliflower Fried Rice

Course Main Course, Side Dish
Cuisine Chinese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Author Laurel-Southern Parm


Cooking Ingredients

  • 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

Kitchen Gadgets

  • Wok, or Large Non-Stick Pan


  1. Dice shallots and thinly slice carrots. 

  2. Into wok warm butter/cooking spray over medium heat. Add in carrots & shallots, cook for 2-4 minutes until softened.

  3. To the pan add succotash. Cook for 1-2 minutes until everything is warmed.

  4. Turn up the heat to medium-high & add in frozen fried rice. Stir constantly & allow to crisp up. 

  5. Next add in sesame oil, oyster sauce & coconut aminos. Stir to combine all until fried rice becomes golden. 

  6. Divide the fried rice between 2 bowls. Into the bowls add chopped green onions & white sesame seeds. Serve & enjoy! 

Recipe Notes

*Depending on how "salty" you like your fried rice to taste add a little more coconut aminos into your dish or use soy sauce.