Description
A flavorful and healthy Mushroom Cauliflower Fried Rice recipe that uses cauliflower rice instead of traditional rice, packed with mushrooms, bell pepper, and a savory soy-sriracha sauce. Perfect for a low-carb, vegetarian meal that cooks quickly on the stovetop.
Ingredients
Units
Scale
Main Ingredients
- 1.5 tablespoon sesame oil
- 6-7 large garlic cloves, chopped
- 5 stalks green onion, chopped (white and green parts separated)
- 1 large red bell pepper, chopped
- 8 oz white mushrooms, sliced
- 2 tablespoons soy sauce
- 2 teaspoons sriracha, or adjust to taste
- 2 teaspoons rice vinegar
- 16 oz cauliflower rice (about 3.5 to 4 cups), store-bought or homemade
- 1/4 teaspoon black pepper, or more to taste
- 1/2 teaspoon salt, or to taste
Instructions
- Heat Oil and Garlic: Heat sesame oil in a wok on medium-high heat. Once hot, add the chopped garlic and sauté for about a minute until it starts to change color and releases aroma.
- Add Vegetables: Add the white parts of the green onions, chopped red bell pepper, and sliced mushrooms. Cook on high heat for around 3 minutes until mushrooms release water and turn golden brown.
- Add Sauces: Pour in the soy sauce, rice vinegar, and sriracha. Mix everything well to combine the flavors.
- Add Cauliflower Rice and Seasonings: Lower the heat slightly and add the cauliflower rice along with salt and black pepper. Toss to combine evenly.
- Cook Cauliflower Rice: Increase heat back to medium-high and cook for 5 to 6 minutes, stirring frequently to avoid mushiness. Cook until the raw smell and taste of cauliflower is gone but the texture remains firm.
- Garnish and Serve: Remove from heat and garnish with the green parts of the chopped green onions. Serve immediately while hot.
Notes
- Use fresh cauliflower riced manually or store-bought riced cauliflower as per convenience.
- Adjust sriracha according to your preferred spice level.
- Keep the heat high enough when cooking cauliflower to avoid sogginess.
- Soy sauce can be substituted with tamari for gluten-free option.
- This dish is best served fresh and hot for optimal texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
