Rainbow Cauliflower Fried Rice
Gluten-free, vegan, & Kosher for Passover - this recipe packs a punch! Filled with vibrant, colorful, fresh vegetables, follow this recipe as is or sub in your favorite ingredients to make it your own.
Servings: 4 servings
Ingredients
- ½ head cauliflower, riced
- 1 cup carrots, chopped finely
- 1 yellow onion, chopped finely
- 1 clove garlic, minced
- 1 red pepper, chopped finely
- 2 tbsp parsley, chopped finely
- 1 ½ cups baby bella mushrooms, chopped finely
- 1 tbsp olive oil
- 1 cup Cruciferous Crunch (a mix of kale, brussel sprouts, broccoli, and cabbage from Trader Joe's - optional)
- 2 tbsp liquid coconut aminos sub soy sauce, if not gluten-free or Kosher for Passsover
- ¼ tsp ground ginger
- salt to taste
Instructions
- Heat the oil over medium heat.
- Once heated, add the garlic and cook until fragrant. Then add the red pepper, onion, carrots, and mushrooms and cook until the onions are translucent.
- Add the cauliflower and cook for 2 minutes, until the cauliflower is heated.
- Add the parsley, liquid aminos, and ginger.
- Add salt to taste.
- Add the Cruciferous Crunch, if using, and steam until slightly wilted. Then serve!