Asian Cauliflower Rice

Asian Cauliflower Rice



  • 1 tablespoon olive oil

  • 1 red onion, diced

  • 3 garlic cloves, minced

  • 1 bunch of scallions, sliced

  • 1 teaspoon ginger powder

  • 2 packages of assorted mushrooms

  • 1 box of riced cauliflower, about 1/2 lb

  • 2 tablespoons shredded carrots

  • 4 tablespoons liquid aminos

  • 2-3 tablespoons coconut aminos

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon rice vinegar

  • 1 1/2 teaspoons mirin

  • 2 teaspoons sugar

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon of diced scallions

  • Salt, to taste


  1. Heat a large non-stick skillet or pot with olive oil, to a medium low flame. Place the diced onion into the pot and sauté until it sweats. Add minced garlic and sauté, about 2 minutes. Add the ginger powder and mix.

  2. Add the mushrooms, liquid amino, and coconut aminos, and let the mushrooms caramelize.

  3. In the meantime, combine the rice vinegar, mirin, sugar, toasted sesame oil, salt, and spices. Mix well.

  4. Then, add the cauliflower rice and carrots to the skillet, and pour the mixture on top. Stir the rice occasionally as you go until the rice is ready.

  5. Garnish with scallions and serve.

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