Cauliflower Veggie Rice


  • One box blended Cauliflower Rice

  • One bunch Portobello mushrooms, sliced

  • One garlic clove

  • One bunch of diced scallions

  • Extra Virgin Olive oil

  • 3 carrots, finely chopped

  • 4 celery stalks, finely chopped

  • 1/2 tablespoon sesame oil

  • Dash toasted sesame oil

  • 2-3 tablespoons Sriracha

  • 3-4 tablespoons Bragg's Liquid Amino

  • 1/2 tsp ground ginger powder

  • Salt, to taste


  1. In a separate pan, sautee garlic and mushrooms with salt and pepper.

  2. In a pot, place ½ olive oil and saute scallions, carrots and celery.

  3. Once the mixture is golden brown, add in the cauliflower rice and mushrooms, and the ½ tablespoon of sesame oil.

  4. Add about 2 tablespoons sriracha, tablespoon Braggs Liquid Amino, ½ tsp ground ginger powder, salt and a dash of toasted sesame oil.

  5. Let it cook covered over medium heat for about 10 minutes, continuously stirring and checking up on it.

  6. When the rice is steaming and starts to crisp, serve and enjoy.

Additional notes

If you acquire a spicier taste, add more Sriracha sauce in.

Sprinkle a bit of truffle flakes to add a nice touch.

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