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Chili Garlic Cauliflower Fried Rice
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5 from 2 votes

Chili-Garlic Cauliflower Fried "Rice"

This flavorful vegan, grain-free chili-garlic cauliflower fried "rice" requires just 7 ingredients and 30 minutes of time. Riced cauliflower and sliced scallions are pan-fried in coconut oil until golden and lightly caramelized. Then, a tangy, salty, and spicy glaze of tamari or soy sauce, rice vinegar, sesame oil, and chili-garlic sauce is added to the pan to finish the dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main, Side
Servings: 2 -4


  • 1 medium head of cauliflower
  • ½ tablespoon virgin coconut oil
  • cup sliced scallions
  • 4 tablespoons low-sodium tamari or soy sauce
  • 2 ½ tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 to 1 ½ tablespoons chili-garlic sauce or to taste


  • Cut and trim the cauliflower into florets.
  • Rice the cauliflower by either processing it in a food processor with a grater attachment, pulsing it in a food processor with a s-blade, or grating it by hand with a cheese grater.
  • Transfer the riced cauliflower to a large piece of cheese cloth or a nut-milk bag. Twist the cloth and squeeze as much water as possible from the cauliflower. If you work at this for 5-10 minutes, you'll be able to squeeze ¼-1/2 cup of water out of the cauliflower.
  • Add the coconut oil to a large skillet and heat over medium heat.
  • Add in the scallions and cook them for 3-4 minutes, stirring occasionally.
  • Add in the riced cauliflower and cook for another 4-5 minutes, stirring occasionally.
  • While the scallions and cauliflower are cooking, add the tamari or soy sauce, rice vinegar, sesame oil, and chili-garlic paste to a small bowl. Whisk together for 15-30 seconds.
  • Add the sauce to the pan, turn up the heat to medium-high, and cook for 5-7 minutes (stirring frequently) or until the "rice" develops a nice golden color throughout.
  • Divide the rice up between bowls and garnish with fresh scallions, if desired.
  • Refrigerate leftovers.