Vegan Cauliflower Fried Rice - Cook Republic #vegan #glutenfree


  • Author: Sneh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Cuisine: Chinese, Vegan, Gluten Free, Vegetarian


  • 2 tablespoons extra virgin olive oil (light flavour)
  • 1 tablespoon grated fresh ginger
  • 1/2 cup (65g) carrot, finely diced
  • 8 snow peas, sliced
  • 1 cup (95g) cabbage, finely chopped
  • 1/4 cup (40g) frozen green peas
  • 2 cups (260g) coarse cauliflower rice
  • 1 tablespoon tamari or light soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon Sriracha or chilli garlic sauce
  • dash of white pepper
  • 1/4 teaspoon sea salt flakes
  • 1 spring onion (15g), finely chopped
  • to garnish – sliced red chilli, coriander, micro herbs, fried shallots


  1. Make cauliflower rice – Wash and pat dry cauliflower with a paper towel. Remove the green leaves and woody bits of the stalk attached to the leaves. Break florets into a bowl/plate and try to include as much of the stalk as you can. Place cauliflower florets and stalks in the bowl of a food processor. Pulse the food processor 4-5 times to get  coarse cauliflower rice. Remove to a bowl.
  2. Heat a 24-27cm wok or frying pan on high heat.
  3. Add oil. When it starts smoking (almost instantly), add ginger and carrot. Using a metal turner or wooden spatula, stir-fry the ginger and carrot for a minute.
  4. Add snow peas, cabbage and peas. Stir-fry for another minute.
  5. Add cauliflower rice, tamari, vinegar, Sriracha, white pepper and salt. Mix well. Cook for 3-4 minutes, stirring constantly to cook the rice evenly. At the end of 3-4 minutes the cauliflower will be al-dente (just cooked).
  6. Remove from heat and stir through the spring onion. Serve hot with garnishes.


I use drumhead cabbage for this recipe. This cabbage holds its shape well and retains a slight crunch after a quick stir-fry unlike other cabbages that wilt very quickly.

It is important to chop and dice vegetables finely to compliment the small grains of cauliflower. Finely diced/chopped veggies will also cook faster and feel perfectly cooked when you take a mouthful.

Cauliflower fried rice will keep well in the fridge for up to 2 days in an air-tight container. It will freeze well in the freezer for up to two weeks.

You can bulk it up by scrambling an egg or two through it and adding prawns/tofu/diced chicken with the veggies during stir-frying.

I always add sea-salt flakes. They are less salty and bigger in size to table salt which means I add less when using teaspoons-tablespoons.

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