Vegan Cauliflower Fried Rice with Tempeh and Fruit Salad
Ingredients
- 1 tbsp neutral oil of choice (e.g., avocado oil)
- 1/2 small red onion, diced
- 1 cup chickpeas (optional)
- 1 cup cauliflower rice
- 1/2 bell pepper, diced
- 2–3 cloves garlic, crushed or finely minced
- 1/2 inch fresh ginger, finely minced or grated
- 2 cups cold/leftover brown or white rice
- 1 1/2 tbsp soy sauce or more to taste
- 1 tsp garlic chili sauce (optional)
- 1/2 tsp Chinese five spice
- Salt and pepper to taste
Preparation
In a large pan or wok, warm up half of the oil over medium-high heat.
Add diced onions and chickpeas to the pan. Sauté with a pinch of salt until the onions start to soften.
Add the remaining oil to the pan and then add in cauliflower rice and diced bell pepper. Continue sautéing for about 2 minutes.
Stir in crushed or minced garlic and finely minced ginger. Sauté until fragrant.
If needed, add a little more oil or a splash of water to prevent sticking.
Add in cold or leftover rice to the pan. Drizzle soy sauce, garlic chili sauce, and Chinese five spice over the mixture.
Continue sautéing until everything is well coated, and the rice has absorbed the sauces, becoming glossy.
Season with salt and pepper to taste.