Vegan Cauliflower Fried Rice


After much research and consideration, I finally gave cauliflower rice a try. I was definitely a skeptic, seeing as rice is just too good and well, I don’t know about you, but cauliflower is not usually one of my top picks. But hey, any way I can feel like I’m eating something evil, you can bet I’m down to give it a try! I was pleasantly surprised that this recipe tastes like the real thing! The healthier, vegan version of course!

Most of the recipes I found called for soy sauce, and egg. I originally started my weight-loss journey doing The Daniel’s Fast, so I had to re-learn every eating habit ever imagined. After that, I did The Daniel Plan, and now I try to be as vegan as possible, but I also try to stay as plant based as possible, which means no rice for me, boo!! Also, this caused problems for me while trying to find a good recipe because none seemed to meet my needs. So, I put my head to work, smoke came out of my ears, until finally I put together my very own recipe based off others I had found. I encourage you to make changes to fit your dietary needs too.

I used liquid aminos as a lower sodium option. I ordered mine off of, but it can also be found in store at Whole Foods. In my opinion, a lot goes a long way with liquid aminos, so you won’t necessarily need to use so much to make the rice really dark, because the taste can get too overpowering. Plus, don’t let the liquid aminos do all of the work! I used Trader Joe’s Toasted Sesame Oil, which has 0mg of sodium. This gives a great flavor and darkens the rice, all while saving your blood pressure just a bit. And to your surprise, I’m sure, no egg or butter (I only mention this because I recently witnessed a family at a local Japanese steak house that insisted everything on the grill needed to be smothered in butter in order to be tasty) to keep this recipe vegan friendly. You won’t even miss it! If you do, you should probably hang out with that family from the restaurant. HA!

Also, I work full-time so I saved time and not money by buying the fresh, Trader Joe’s Riced Cauliflower (one bag makes about 5 servings). I would like to also point out that I am the type of cook that is a dash of this and a heap of that. So most of my recipes will be to taste based on your preference. That’s how we were taught and I’m working on it, but until then…ENJOY! 🙂

P.S.  This recipe is great leftover! So double up if you want lunch the next day.




  • 1 tbsp. Extra Virgin Olive Oil
  • Half of an onion (diced). I use yellow onion, but feel free to use what you like.
  • 1 tbsp. minced garlic (use how ever much you prefer)
  • 1 bag of Riced Cauliflower
  • Rice Vinegar (I do a splash or 2)
  • Liquid Aminos (to taste)
  • Toasted Sesame Oil (to taste)
  • Onion Power (optional)
  • 2 fresh chopped green onions
  • 1 bag of frozen peas & carrots (you won’t be using the entire bag)


               DIRECTIONS: (Recipe takes about 20 mins total to make, less if you’re a pro)

While dicing your onion, start by heating your medium sized sauce pan. Don’t put the olive oil in until the pan is hot, this way the oil won’t burn.

Add the olive oil to the pan and let it heat, then add onions and cook until golden. Then add minced garlic. Stir onions and garlic and quickly add cauliflower and stir so not to burn the garlic.

Next add the liquid aminos, rice vinegar, and sesame oil to taste. Start by adding small amounts and work your way up. Stir again and add frozen peas & carrots. Add optional onion powder and stir.

Cook rice for 3-4 minutes, stirring often and for the grand finale add the green onion.

Let the rice cool, serve, and enjoy!