Go Back

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

Author Samah Dada


  • 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


  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.