Cauliflower, Brown Rice, and Vegetable Fried Rice
Recipe GLPR61be839cc0c36c
A vibrant, plant-based fried rice combining riced cauliflower with nutty brown rice, broccoli, and peas. This dish features a balance of caramelized vegetables, aromatic garlic and scallion, finished with toasted sesame oil and fresh garnishes for a light yet satisfying side.
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Ingredients
2 tablespoons grapeseed oil
2 tablespoons coconut oil
7 scallions, white and light green parts separated from dark green tops
5 cloves garlic, minced
1 head cauliflower, florets only
3 cups cooked brown rice, chilled
2 cups cooked broccoli, chopped small
1 cup frozen peas
3 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
toasted sesame seeds, for garnish (optional)
additional chopped scallion tops, for garnish
salt, to taste
Directions
Trim the stem from the cauliflower head and reserve for another use. Cut the florets into small pieces. Working in batches, pulse the florets in a food processor until they resemble grains of rice or couscous, about the size of peas. You should yield approximately 4 cups of cauliflower rice. Set aside.
Heat 1 tablespoon grapeseed oil and 1 tablespoon coconut oil in a large skillet or wok over medium heat until shimmering.
Add the minced garlic and the white and light green scallion pieces. Stir-fry for about 1 minute until fragrant.
Add the cauliflower rice to the skillet and stir to coat evenly with the oil. Spread it out in a single layer and let it cook undisturbed for 2 to 3 minutes so it begins to caramelize and develop golden-brown spots, which brings out natural sweetness. Stir and spread again, then cook for another minute or two until lightly browned.
Add the chilled cooked brown rice along with the remaining tablespoon each of grapeseed and coconut oil to the pan. Increase the heat to medium-high. Toss all ingredients together to combine, breaking up any clumps of rice. Spread the mixture evenly across the pan and press gently into the bottom.
Let the rice mixture sit undisturbed for about 2 minutes, allowing it to toast and develop crispy, golden-brown bits on the bottom of the pan.
Add the frozen peas and chopped broccoli. Stir everything together and cook for 1 minute.
Drizzle the soy sauce and toasted sesame oil over the rice mixture. Toss well to combine and cook for another minute, then remove from heat.
Stir in the chopped dark green scallion tops. Taste and adjust seasoning with additional salt or soy sauce as desired. Transfer to a serving dish and top with toasted sesame seeds and additional chopped raw scallion tops if desired.
