Vegetable Fried “Rice” with Masala Spices (Vegan Option, Gluten-Free)

Let me be completely upfront about this: I would never try to say that using cauliflower and broccoli “rice” is equivalent to eating rice (hence the air quotes) because I’m not trying to convince you that this combination of vegetables is something that it’s not. Rice is rice and I love it. But, I also absolutely love the way the texture of riced broccoli & cauliflower gives you that rice-like feel but while also adding in a ton of vegetables that you maybe didn’t expect to get into your system during that day.

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Not to mention, this is probably the easiest dinner or lunch recipe to make. Ever. It takes probably 15 minutes, max. When you’ve had a long day and don’t feel like cooking but still want to eat a vegetable or two, this is my answer for you! It’s also a great recipe to prep on a Sunday night for the week.

You can add eggs into this recipe but if you’re vegan, of course you can omit! This recipe also doubles as a great side dish when you’ve already got a main dish in tow!

It may seem like an unlikely combo but I love plating this with a bit of hummus. Truthfully I’ll take any excuse to eat hummus but they really do work well together.

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If you make this recipe tag me on Instagram @DADAEATS and #DADAEATS so I can see your creations!!

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Vegetable Fried “Rice” with Masala Spices (Vegan Option, Gluten-Free)

Author Samah Dada

Ingredients

• 16 oz riced cauliflower (yield from 1 head of cauliflower riced, or you can used pre-packaged riced cauliflower, fresh or frozen)
• 1/2 white onion, diced
• 3 cloves garlic, sliced
• 1/2 cup carrots, diced
• 1/4 cup scallions, chopped
• 3 tbsp shoyu sauce, soy sauce, tamari, or coconut aminos
• 2 eggs (omit if vegan)
• 1/2 tsp turmeric
• 1/2 tsp cayenne
• 1/2 tsp cumin
• salt to taste
• pepper to taste
• hummus or dip to plate
• cilantro or parsley to garnish

Instructions

1. Sauté garlic and onion until both have browned and onion is translucent.

2. Add turmeric, cayenne, salt and pepper.

3. Add carrots and scallions. Sauté, cover, and cook until carrots are tender.

4. Add cauliflower rice and cook until it’s tender.

5. Season to taste – you can add more cayenne here if you’d like it to be spicier.

6. Add shoyu sauce and cook for 5 minutes.

7. Whisk eggs together with salt and pepper and add them to cauliflower rice. Stir-fry until eggs have cooked through.

8. Add handful of spinach (optional) and cook until it wilts. Plate with hummus (optional) and garnish with cilantro.