MUSHROOM CAULIFLOWER FRIED RICE

Quick and Easy Mushroom Cauliflower Fried Rice is a great alternative to regular fried rice! Low-carb, keto friendly, it's also vegan! Gets done in 15 minutes!

For this mushroom cauliflower fried rice recipe, I basically followed the same steps as I would if making it with regular rice. You don’t need to do anything different while making cauliflower fried rice.

Since I was making mushroom fried rice, I have added mushroom to this rice and also some peppers. You can add other things to it like you would for any fried rice- veggies like carrots, peas or even eggs. Rest of the ingredients are simple – soy sauce, rice vinegar and some sriracha for the heat. You may skip the hot sauce if you want.

Also Read - KADAI MUSHROOM RECIPE

MUSHROOM CAULIFLOWER FRIED RICE –

✓ is a low carb recipe

✓ perfect for those following a keto diet

✓ is vegan and can be made gluten-free by using gluten-free soy sauce like tamari

✓ gets done in 15 minutes

✓ quick, easy meal, also great to pack in lunch-boxes!

 It has tons of flavour and easy to make and you wouldn’t mind eating cauliflower in place of rice at all in this fried “rice”!

Also Read - PANEER CHANGEZI RECIPE

INGREDIENTS –

• 1.5 tablespoon Olive/vegetable oil
• 6-7 large garlic cloves chopped
• 5 stalks green onion chopped, white and green parts separated
• 1 large red pepper chopped
• 100gm mushrooms sliced
• 100gm cauliflower folate, grated
• 1 Cup rice
• 2 tablespoons soy sauce
• 2 teaspoons sriracha or adjust to taste
• 2 teaspoons rice vinegar
• 1/4 teaspoon black pepper or more to taste
• 1/2 teaspoon salt or to taste

INSTRUCTIONS To MAKE –

1. Wash rice and put it in a pressure cooker, add 2cup of water and cover the lid.
2. Put it on heat for 1 whistle, let the pressure release before opening.
3. Heat sesame oil in a wok on medium-high heat. Once the oil is hot, add the chopped garlic and saute for a minute until it starts changing color.
4. Add green onion whites, bell pepper and sliced mushrooms.
5. Cook for around 3 minutes on high heat, mushrooms will release water and turn golden brown.
6. Now Add the cauliflower folate, Saute it for 5 mins on medium flame.
7. 
   
   
8. Then add the soy sauce, rice vinegar, sriracha and mix.
9. Now lower the heat and add in the rice and mix. Also add the salt and pepper and toss to combine.
10. Once all is combined, increase the heat to medium-high again. Cook for 5 to 6 to minutes (keep stirring in between) until the raw taste and smell of cauliflower rice goes away and it's cooked.
11. It should not become mushy/soggy so keep the heat high.

Garnish with spring onion (the green part) and serve hot

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NUTRITION –

Calories: 226kcal | Carbohydrates: 24g | Protein: 11gFat: 11g | Saturated Fat: 1g | Sodium: 1775mg | Potassium: 1332mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2865IU | Vitamin C: 226mg | Calcium: 83mg | Iron: 2.7mg