Guilt-Free Vegan Fried Rice

Shalya Quinn is a yoga obsessed actress and musician with a 400 hour yoga certification and a love for HIIT workouts. She loves to cook, and being a vegan needs to find unique ways to whip up a meal. Today, she’s sharing one of her Guilt-Free recipes for Fried Rice!


I have a thing for fried rice, but I also have a thing for my body & too much fried rice (or fried anything for that matter) doesn’t exactly help with the ab situation…so, I’ve been experimenting with cauliflower fried rice & I totally nailed it with this recipe.

(And by “nailed it” I mean this literally tasted no different from the vegan fried rice I order in!)


This is my new favorite dish. My Guilt Free Gluten-Free Vegan Fried Rice replacement. I don’t even miss regular fried rice.

What you’ll need:

  • 1 medium-sized head of organic cauliflower OR Trader Joes has a bag of cauliflower already grated into small pieces that are rice sized! Brilliant!
  • 1 Organic Yellow or Orange Bell Pepper
  • 4 Organic Mushrooms
  • 1 Organic Carrot
  • 1 – 2 Cups of Chopped Organic Broccoli
  • 1/2 Cup of Shelled Edamame (Trader Joes has them shelled & ready to go on their frozen isle!)
  • Sesame Seeds
  • Himalayan Pink Salt & Fresh Ground Pepper
  • Garlic Powder
  • Sesame Oil
  • Organic Gluten-Free Soy Sauce
  • Braggs Amino Acid Spray
  • Organic Extra Virgin Olive Oil

What To Do:

  1. If you are using frozen edamame thaw them out first. Chop all veggies into small pieces (size is totally up to you) & if you are not using the Trader Joes cauliflower fried rice package then you need to prepare your cauliflower! To do this, start by cutting the head of cauliflower in half & then into quarters through the core then run your knife between the florets & the stem to cut them stem out.  Cut any remaining stem from the florets & as you do this it should begin to crumble, use your hands to create smaller pieces, then set aside
  2. In a non-stick pan, heat a 1/2 TBS of olive oil on medium heat & add all of your veggies, except for the mushrooms (those cook quite quickly so you can add those in towards the end)
  3. Sauté veggies until they begin to soften & get some color, seasoning them with your garlic powder, salt & pepper (season based on your own taste)
  4. Once the veggies are soft, add in your cauliflower rice mixing it all together
  5. VERY LIGHTLY drizzle sesame oil over everything, sesame oil tends to be very potent so you really don’t need a lot! Now add in your mushrooms
  6. This is totally optional, but I sprayed some Bragg Liquid Amino Acids (soy sauce alternative) over everything to cut down on the soy sauce I used
  7. Sprinkle sesame seeds as you continue to cook everything
  8. Drizzle some soy sauce & continue to cook, mixing periodically
  9. You’ll know when its done as everything will look evenly cooked & your mushrooms should be fully cooked now too!
  10. ENJOY!

Want to hear more about Shay? Check out her amazing blog and her Instagram!

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