Summer Veggie Cauliflower Fried "Rice"

Name: Summer Veggie Cauliflower Fried "Rice"
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean, Thai, Vietnamese, Fusion
Ingredients: 1 cup Asparagus; 1.5 cups Bean Sprouts; 0.25 cup Carrot; 1 whole Cauliflower; 1 tbsp Chicken Bouillon; 2 tbsp Fresh Parsley; 1 whole Onion; 0.25 cup Potato; 1 tbsp Rice Vinegar; 2 tbsp Sesame Oil; 1 cup Snow Peas

Side Dish 🥗Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Thai 🇹🇭Vietnamese 🇻🇳Fusion Sugar-Free Gluten-Free Vegetarian 🥦Halal 🕌

Summer Veggie Cauliflower Fried "Rice" swaps grated cauliflower for grains, giving a light, toasty bite with nutty sesame notes. Loaded with tender asparagus, snow peas, sprouts, and scallions, it tastes fresh and savory with a bright splash of rice vinegar. Serve it as a vibrant side or a veggie-forward main on warm-weather days.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy

1

Warm the sesame oil in a skillet over medium heat. Add the onion, snow peas, asparagus, and carrot, and stir. Cook, stirring from time to time, until tender, about 5 minutes.
2

Raise the heat to medium-high. Add the grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in the parsley and rice wine vinegar.