Cauliflower Fried Rice Recipe | Mona Vand

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein for vegans, while chickpeas are a budget-friendly option.

green onions

🥗Healthier: chives

💰Cheaper: onions

Chives offer a similar flavor with fewer calories, while regular onions are more economical.

Start by making the sauce with 1/4 cup coconut cream, lime juice, ginger, garlic, and salt; set aside.

Prepare all the vegetables, including zucchini, broccoli, and celery; chop them into bite-sized pieces.

Heat coconut oil in a large skillet over medium to medium-high heat.

Add minced garlic and onions to the skillet; sauté until translucent and fragrant.

Add chopped broccoli, celery, and zucchini to the skillet; cook until vegetables are soft but not mushy.

Add riced cauliflower to the skillet; mix it in with the vegetables.

Pour the prepared sauce over the mixture; stir well to combine and cook until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens