Asian Style Cauliflower Fried Rice

2 tbsp. light oil
½ cup carrots (thinly sliced)
½ cup red bell pepper (thinly sliced)
1 tbsp. ginger (minced)
5 cup cauliflower (about 2 lbs., grated, use a food processor or box grater)
½ tsp. turmeric
2 clove garlic (minced)
1 tbsp. shoyu or tamari
1 tbsp. toasted sesame oil
1 tbsp. + 1 tsp. rice vinegar (divided)
½ to 1 tsp. salt
¼ tsp. pepper
1 cup edamame (cooked & shelled)
1 cup baked tofu (cut into small cubes)
¼ cup green onions (thinly sliced)
2 tsp. sambal oelek
2 tbsp. mayonnaise

Heat oil in a large skillet. For a few minutes, sauté the carrots and bell pepper with the ginger until crisp tender. Add the cauliflower, turmeric, and garlic. Stir well to cook the cauliflower rice evenly, allowing the turmeric to color the rice and the garlic to cook without burning.

Combine the shoyu or tamari, sesame oil, 1 tbsp. of rice vinegar, salt, and pepper. Mix well and add to skillet, stir in thoroughly. Lastly, add in the edamame, tofu and heat through.

Serve on a platter topped with the green onions. Combine the sambal, mayonnaise, and 1 tsp. rice vinegar. Drizzle over the individual servings as desired.

Recipe By:

Chef Alyssa Moreau

Prep + Cook Time:

25 mins

Serving Size:

4 servings

As featured in…

Mar. 30, 2022 Coupon Book