Kimchi Cauliflower Fried Rice Vegan - healthy recipe channel

kimchi

🥗Healthier: low-sodium kimchi

💰Cheaper: sauerkraut

Sauerkraut provides a similar tangy flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option with a neutral flavor.

egg

🥗Healthier: tofu

💰Cheaper: flaxseed meal

Flaxseed meal can be used as a binding agent for a vegan option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative with a similar taste.

Cut the cauliflower into chunks that fit through the food processor.

Pulse the cauliflower in the food processor until it resembles rice, being careful not to over-process it into a paste.

Set the riced cauliflower aside in a bowl.

Heat a wok on high at 425°F and add 1 tablespoon of coconut oil.

Grate ginger directly into the oil in the wok.

Grate garlic into the oil as well, cooking until fragrant.

Add diced red onion to the wok and sauté for about 2-3 minutes.

Add shredded cabbage and portabella mushrooms to the wok, tossing to combine and cooking for another 2-3 minutes.

Add the carrots to the wok, stirring to combine and cooking until tender.

Add the riced cauliflower to the wok and mix well, allowing it to cook for 2-3 minutes to evaporate some moisture.

Finish by adding 2 tablespoons of soy sauce and mixing well to infuse the flavors.

Serve the cauliflower fried rice topped with homemade kimchi and sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens