Kang hei fat choi! The one dish I’ve always I wanted to make gluten-free & vegan was Chinese fried rice. So here is my twist on the traditional recipe – garlic miso cauliflower fried rice.
Fun fact about me: I studied abroad in Hong Kong for 8 months during college. It was hands down my favorite part of college. I traveled all over Southeast Asia, picked up little bits of Cantonese & Mandarin, and experimented trying new food. This is my little way of sharing that with all of you!
What’s special about this “fried” rice is it isn’t ever actually fried. Instead, I just heated up some coconut aminos in place of the oil. If you’ve never heard of coconut aminos, it’s a raw gluten-free alternative to soy sauce.
For the base, I made a simple cauliflower “rice” and then added in some sautéed vegetables. The garlic + miso combination gave it just enough of a kick and a dash of sweetness. To top it all off, the cilantro really rounds out the dish. All around delicious!
This cauliflower fried rice is 100% vegan, gluten-free, and oil-free. It’s incredibly refreshing and light. Ever since my time in Hong Kong, I really crave Chinese food every now and then. This fully satisfies that craving.
My mixture of veggies included: broccoli, carrots, green & red cabbage, jicama, green bell pepper, radish, and celery. Feel free to substitute with whatever you have handy!
If you are a fan of stir-fries and/or you like Chinese food, I highly recommend trying this. I am already thinking about what veggies to throw into it next. It is so simple and fast to make. I was eating mine right off the stove! This dish is a whole lot healthier than classic fried rice and equally as satisfying.
The best part about this dish is it makes a large family-sized portion. So you can make a big batch and keep it in the fridge to eat throughout the week, take it to a family dinner, or share it with friends.
- 1 medium head cauliflower
- 2 cups chopped vegetables
- 4 tbsp coconut aminos
- 2 tbsp gluten-free brown rice miso paste
- 2 cloves garlic, minced
- 1 tbsp fresh cilantro
- Pulse cauliflower in a food processor until it turns into a fine rice consistency.
- In a large skillet, heat 1 tbsp coconut aminos over medium heat.
- Add the veggies and cook for 2 minutes, stirring occasionally.
- Add cauliflower rice to the pan and mix.
- Stir in the rest of the coconut aminos, miso paste, and garlic.
- Cook for 5 minutes, stirring occasionally.
- Top with cilantro and dig in!